At Améques we create hand crafted desserts with classic recipes, enhanced by modern techniques. The name Améques comes from the amalgamation of Améliorés (Enhanced) and Classiques (Classics), which reflects our baking style.

We believe in serving freshly made desserts using the finest quality ingredients we can source – the best of local and imported products to create unique flavour profiles.

About Riddhi Sehgal
Having been born in a family where food has always been central to family life, Riddhi’s love for baking started at home. It remained a steady hobby as she pursued her undergraduate and masters degree from Lady Shriram College in Delhi University and through her years with Google. She then set out to study patisserie professionally at Ferrandi, the French School of Culinary Arts in Paris. After graduating from Ferrandi, Riddhi worked with La Patiserrie by Cyril Lignac, one of the most celebrated French chefs. Here she got the opportunity to work with some of the best minds in the Industry and not only learnt about the amazing tradition behind French Patisserie but also experienced the new and exciting patisserie trends the city had to offer.

After working in India for a while, started her own cloud kitchen in 2017. Améques for her is a culmination of her varied experiences with baking – from a home kitchen, to glitzy Paris to her time learning how to run a bakery in India. She is happiest in her kitchen – early mornings, first cup of tea in hand, setting up for the day before the team comes in, ready to send out each and every order prepared with love, time and care.