Desserts that feel expensive. They're not.

For years, we would sit together talking about food, desserts, and the dream of building something of our own someday — something that genuinely reflected our love for good food and creativity.

Back then, bakeries felt like a luxury to us. Visiting one was rare, maybe once a month if we were lucky. But somewhere in those small moments, little Momo quietly developed a deep love for baking and pastry.

That passion grew stronger over the years. While pursuing engineering, Momo made the difficult decision to leave that path and move into hotel management instead.

Around seven years ago, he joined a well-known bakery in Hyderabad and spent years learning under talented chefs and pastry teams — not just baking, but the small details behind pastry, desserts, consistency and quality.

Chef Momo was one of the early people behind introducing the San Sebastián Cheesecake in Hyderabad, quietly working behind the scenes without much recognition. A true underdog story.

That one conversation between Bobo, Juju and Momo slowly became the beginning of Soultri. But good things take time. It took almost a year to put everything together — budget issues, finding the right place, planning the kitchen.

We compromised on many things. Fancy interiors, aesthetic café setups and expensive décor could wait. But one thing we never wanted to compromise on was quality.

Our goal was simple: make genuinely good desserts with quality ingredients, at prices people can afford regularly. So we started small — a tiny shutter, a simple setup, and a lot of hope.

We created Bobo, Juju and Chef Momo not to hide ourselves, but to bring a little fun and personality into Soultri. Growing up watching cartoons and admiring creativity, we wanted the brand to feel playful, warm and memorable.