Summary
Muskaan Katyal Parekh has turned her passion for baking into a successful business called Better Butter. What started as a simple gesture of making brownies for her boyfriend in 2016 has grown into a professional cloud kitchen in St Inez. By focusing on high-quality ingredients and unique flavors like pistachio kunafa, she has built a loyal following. Her journey shows how personal dedication and formal training can turn a small hobby into a thriving local brand.
Main Impact
The launch of Better Butter represents a shift in the local dessert market toward premium, natural products. Muskaan is moving away from common baking practices that rely on cheap substitutes and artificial additives. By using real French butter and Belgian chocolate, she is setting a higher standard for local bakeries. Her success also highlights the growing trend of cloud kitchens, which allow chefs to reach customers directly through delivery services without needing a large traditional storefront immediately.
Key Details
What Happened
Muskaan’s business journey began nearly a decade ago. While she was a student studying fashion communication, she started selling brownies to earn extra money. Her family and friends encouraged her to take it seriously after tasting her recipes. During the COVID-19 pandemic, she expanded her reach by partnering with delivery apps under the name "The Brownie Club." To improve her craft, she attended the School for European Pastries in Mumbai. In 2025, she rebranded the business to Better Butter and opened a dedicated kitchen space.
Important Numbers and Facts
The business focuses on small-batch production to ensure every item tastes the same. Better Butter avoids "compound chocolate," which is a cheaper version of chocolate made with vegetable fats. Instead, they use 100% Belgian chocolate. The menu includes a variety of chunky cookies, such as hazelnut Nutella, triple chocolate, and almond croissant flavors. They also offer eggless options to cater to more customers. One of the most popular items currently is the pistachio kunafa stuffed cookie, which has become a bestseller.
Background and Context
Baking is often seen as a simple task, but running a professional kitchen involves many challenges. Muskaan had originally planned to start the business with her father, who had extensive knowledge and industry contacts. Sadly, her father passed away shortly after she finished pastry school. This forced her to handle the business side of things entirely on her own. She had to learn how to manage a team, source ingredients, and handle large orders during busy seasons like Diwali without his guidance. This personal struggle has made her more determined to maintain the quality of her products.
Public or Industry Reaction
The response from the community has been very positive, especially regarding the quality of the ingredients. Many customers appreciate that the bakery does not use artificial food coloring or preservatives. Muskaan believes that people are becoming more aware of the health risks associated with food dyes. By using natural colors and focusing on nuts and chocolate for flavor, she has gained the trust of health-conscious parents and dessert lovers. During the last Diwali season, the high demand showed that there is a large market for premium baked goods as gifts.
What This Means Going Forward
Looking to the future, Better Butter plans to expand its menu and its physical presence. Muskaan is currently working on new seasonal flavors, including a cream cheese stuffed cinnamon sugar cookie for Easter. She also wants to solve the challenge of creating sugar-free and gluten-free options, which are frequently requested by customers. Beyond just delivery, she hopes to open a small physical shop. This space would allow people to sit down and enjoy a warm cookie with a cup of coffee, creating a simple and relaxing experience for the community.
Final Take
Muskaan Katyal Parekh has shown that staying true to quality is a winning strategy. By choosing better ingredients and refusing to take shortcuts with artificial additives, she has created a brand that people trust. Her story is a reminder that even when faced with personal loss and business challenges, a clear focus on consistency and hard work can lead to great results. Better Butter is not just about sweets; it is about the care put into every batch.
Frequently Asked Questions
What makes Better Butter different from other bakeries?
Better Butter uses premium ingredients like French butter, French cream, and Belgian chocolate. They also avoid artificial food colors and preservatives, making their cookies and brownies more natural.
What are the most popular items on the menu?
The current bestseller is the pistachio kunafa stuffed cookie. Other favorites include the hazelnut Nutella cookie and the almond croissant cookie.
Does the bakery offer options for people with dietary restrictions?
Yes, they offer eggless cookies. While they do not have a full sugar-free or gluten-free menu yet, the owner is currently working on developing high-quality sugar-free options for the future.