Chef Nina – Founder & Head Pastry Artist
“Baking is my language of love — and every crumb tells a story.”
From the polished counters of five-star hotel kitchens to the soulful streets of Ballygunge, Nina’s culinary journey spans over a decade of precision, passion, and plant-based innovation. After training under some of India’s top patissiers and curating dessert menus for luxury hospitality brands, she followed her heart back to Kolkata — where Pure Crumbs was born.
Nina is more than a baker — she’s a storyteller. Known for her signature vegan chocolate ganache and floral tea loaves, her style marries French finesse with Bengali warmth. When she’s not perfecting the art of edible aesthetics, you’ll find her teaching baking classes for kids, teens, and home entrepreneurs, spreading her philosophy that dessert can be kind, beautiful, and unforgettable.
Specialties: Vegan patisserie, flavor pairing, culinary education
Fave Bake Right Now: Almond Saffron Tea Cake with rose petals
Superpower: Turning any dessert into a dairy-free dream
🧑🍳 Chef Rehaan – Sous Chef & R&D Baker
“If I can dream it, I can bake it — without dairy, always.”
With a background in food science and a flair for recipe innovation, Rehaan is the creative mind behind many of Pure Crumbs’ best-selling treats. A self-taught baker turned professional, he joined Nina’s team with one goal: to push the boundaries of what vegan baking can be.
Rehaan’s experiments have led to crowd favorites like the Saffron Cashew Tartlets and the sugar-free Banana Walnut Loaf. He obsesses over texture, balance, and sustainability, often spending hours in the kitchen refining a single crumb until it’s just right. At Pure Crumbs, he heads R&D, seasonal menu development, and assists in high-volume event orders.
Specialties: Gluten-free baking, low-sugar recipes, ingredient sourcing
Fave Bake Right Now: Vegan Pistachio Rose Cheesecake
Superpower: Knows 37 plant-based milk swaps by heart