The Biz Beat: Indian bakery pop-up in Cupertino specializes in vegan pastries

On Sunday mornings at the De Anza College Farmers Market in Cupertino, a crowd forms around a stall selling Indian-inspired pastries such as mango lassi bundt cakes and chai oatmeal cookies. A display of colorful bundt cakes are infused with flavors like rose, pistachio, orange and saffron.

The baked goods at Orange Elaichi are plant-forward, with many vegan options. But it’s worth noting the creations aren’t simply good vegan substitutes — they’re delicious in their own right. 

Owner Janki Chauhan started her food career in 2023 with a blog called Cup, Spoon and Spatula where she developed sweet and savory recipes. Previously, she had worked in tech as a software engineer and data scientist.

“Just before the pandemic I was burning out, it wasn’t for me,” Chauhan told San José Spotlight.

She completed a pastry course at the Culinary Institute of America in Napa and New York, where she learned the science behind pastries — including how to substitute eggs and dairy to create vegan versions.

“During the food blog phase, I realized that there was a demand in the market for egg-free and vegan baked items,” Chauhan said.

In 2024, she launched a pop-up where she could interact directly with customers. The business officially took on the name Orange Elaichi in 2025.

Chauhan said she didn’t begin baking until she moved to the Bay Area in 2010.

“Growing up in India, I didn’t have access to an oven,” she said. “When I moved here to do my master’s, I started with Betty Crocker’s ready-to-bake cakes.”

Now, she’s running a successful bakery pop-up that sells 150 bundt cakes each weekend. She also bakes several cakes that she sells by the slice, such as cardamom carrot cake. The most popular item on the menu is the rose pistachio bundt cake.

“People usually use rose water or essence, but I use gulkand,” Chauhan said, referring to the preserve made from rose petals used in Indian cuisine that adds a more intense rose flavor than other ingredients. “Orange and elaichi (cardamom) are two flavors on my menu that you will see in different forms.”

Customers can find the flavor pairing in her cakes and muffins. Chauhan said her recipe development process involves experimenting with products for a month. Her first step is to decide whether the creation will take the form of a bundt cake, truffle or other pastry.

Once the recipe is ready for the farmers market, she gauges its popularity by starting with small amounts and bringing more on her next visit if she sells out. She gradually rolls out new items to allow customers time to get familiar with her menu. Many of her other dishes are also influenced by ingredients popular in Indian cooking, such as jaggery or elderflower.

Seph Foss, an Orange Elaichi employee, said customers are excited by the pop-up’s creations.

“Sometimes, they’re really familiar with the flavors,” Foss told San José Spotlight. “Other times, they’re like, ‘Oh wow I’ve never had this before.'”

Foss’s favorite is the millionaire slice — a layered treat featuring orange shortbread along with caramel and dark chocolate ganache.

Chauhan found inspiration for the shortbread in an episode of “The Great British Bake Off.” The dish has become a hit with customers and many return for it every other week. 

Chauhan said she’s ready to expand her business and has started offering corporate catering. In addition to the De Anza College Farmers Market, she also shows up at the San Mateo Farmers Market on Saturdays. She’s considering attending more markets or eventually opening a shop.

“I would like Orange Elaichi to be the go-to celebratory place for people’s parties or celebrations,” Chauhan said.

Contact Octavio Peña at [email protected].

Editor’s Note: The Biz Beat is a series highlighting local small businesses and restaurants in Silicon Valley. Know a business you’d like to see featured? Let us know at [email protected].