By Senena Weerasinghe

Q    TELL  US A LITTLE ABOUT YOURSELF AND YOUR BACKGROUND?
My name is Manjula Hirdaramani, and here's my banker-to-baker story! I am a Chartered Banker by profession, and I began my banking career with HSBC Sri Lanka before spending almost two decades with National Australia Bank (NAB) in Australia. Much of my professional career and life has been overseas, working across Australia and the Asia-Pacific region in senior roles spanning risk and governance. My last roles with NAB included Chief Risk Officer for India and Regional Head of Operational Risk for Asia.

Those years taught me invaluable lessons in leadership, discipline, operational excellence and the importance of attention to detail - skills that have stayed with me and continue to influence everything I do. Alongside my banking career, however, I have always had a deep love for cooking and baking. I enjoy creating, experimenting and putting my heart into whatever I do. I would often bake for friends and colleagues, earning myself the nickname "Dessert Queen". One of my proudest little moments was winning first prize for my brownies at an NAB baking competition in Australia! A shout-out to my close friend Angelo Dimitriou, who gifted me a day at Le Petit Gateau Melbourne with Pierrick Boyer, which was amazing and even encouraged me to audition for MasterChef!

For me, food has always been about more than just taste. It's about the happiness it brings when something you've lovingly made is enjoyed and shared. That passion began in my childhood. My father was a prominent hotelier, while my mother was, and continues to be, a well-known baker through her own business, Tammy's Cakes. Growing up surrounded by hospitality and baking gave me an early appreciation for the creativity, skill and passion behind wonderful food. Even as a child, I was so curious about the chocolate garnish on a cake, the glaze on a fruit dessert that makes it shine without the fruit losing its shape, the layers of different flavours and textures.

Through my father, I was particularly fascinated by the beautiful creations coming out of the Oberoi Hotel; now the building is called Cinnamon Grand. I would marvel at the flavours, presentation and intricate details, while my mother's baking introduced me to the special magic of homemade treats.
Living and working in different countries also exposed me to an incredible variety of cuisines, flavours and desserts. I was always curious about how things were made, the little embellishments that took them to the next level, and would often take desserts apart, quite literally, to discover their layers, textures and edible decorations! I've also developed quite a knack for tasting something and identifying the ingredients and flavours that go into it.

I've always been someone who notices the little details, and I believe that curiosity, combined with my love for creating and bringing people joy through food, has naturally found its way into Manju's Bakerliciouz.

Outside the kitchen, I love travelling, exploring new cuisines and discovering new places. I also enjoy working out, shopping 😊 and watching movies, chefs and bakers creating magic. One of my favourite things, though, is going on long drives with my husband and spending quality time with him and the rest of my family.

Q    WHAT INITIALLY INSPIRED YOU TO VENTURE INTO THE WORLD OF HOMEMADE CHRISTMAS TREATS?
When I moved back to Sri Lanka, I found myself missing many of the Christmas treats I had grown accustomed to enjoying over the years. Cookies with crisp edges and soft, tender centres; the classic Bûche de Noël, with its beautifully light sponge and not-too-sweet filling; gingerbread with just the right balance of spice and sweetness; and wonderfully fudgy chocolate cherry cookies and brownies — the list goes on!

I wanted to recreate those familiar flavours and textures rather than simply settle for something similar. So, I began experimenting with recipes, adjusting ingredients and refining techniques until I achieved the results I remembered and loved.

What began as a personal desire to bring a little of that familiar Christmas magic into our home gradually grew into something I wanted to share with others.

For me, the greatest reward has always been seeing people enjoy something I've made, especially seeing the excitement in my husband as he is my main taste tester, and the smiles on children's faces when baking with them. Those little moments of happiness are what make baking so special and ultimately inspired me to share my Christmas creations through Manju's Bakerliciouz.

Q    EVERY SMALL BUSINESS HAS A STORY BEHIND ITS BEGINNINGS. HOW DID YOUR JOURNEY INTO MAKING AND SELLING CHRISTMAS TREATS START, AND WHAT WERE SOME OF THE EARLY EXPERIENCES THAT SHAPED THE BUSINESS?
After moving back to Sri Lanka, I found myself cooking and baking quite frequently, particularly as we are blessed with a big family. It was actually our youngest son who first suggested, "Why don't you turn this into a business?" The idea was enthusiastically supported by my husband and the children, which encouraged me to take that first step.

Although I initially missed my corporate life, I had always known that when I eventually stepped away from banking, I wanted to channel my creativity and passion for baking into something meaningful. At the time, our youngest son was still at school, and being present for him was my big priority. Starting a home-based business seemed like the perfect opportunity, allowing me the flexibility to balance family commitments while gradually building something of my own.

And then COVID happened!

Like many small businesses, we faced our fair share of challenges. Sourcing ingredients was difficult, and arranging deliveries to customers was another hurdle. However, people were incredibly resourceful and willing to help, and we found ways to make things work. I've always believed that a crisis often forces you to become more innovative and creative — and where there's a will, there's certainly a way!

I still remember one of my early deliveries during COVID. It was a cake for a young lady's 21st birthday, a milestone I really wanted her to remember for all the right reasons. I had arranged what I thought was a safe delivery in an air-conditioned vehicle, but, much to my horror, the cake arrived at the customer's home completely upside down!

Needless to say, both the customer and I were devastated. I simply couldn't let her special day be spoiled. So, I baked the entire cake again and, with the help of someone who had the necessary travel permit, managed to get a replacement delivered. It was quite an experience, but knowing that the birthday girl could still celebrate with her cake made it all worthwhile.

Looking back, those early experiences taught me a great deal about resilience, adaptability and, above all, the importance of standing by your customers. They helped shape the values on which Manju's Bakerliciouz continues to be built today.

Q    WHAT MAKES YOUR CHRISTMAS TREATS DISTINCTIVE? COULD YOU TELL US ABOUT THE RANGE OF PRODUCTS YOU OFFER AND THE THOUGHT THAT GOES INTO PREPARING THEM?
What makes Manju's Bakerliciouz Christmas Collection special is the love, care and attention that goes into every creation. I believe the best treats should not only look beautiful but be just as delightful to eat!

Our Christmas cookies are a particularly special part of the collection. They are created especially for the festive season, with flavours and textures that capture the indulgence of Christmas.

Crisp-edged cookies with soft, tender centres; Danish butter cookies that are wonderfully buttery and delicately sweet; perfectly crisp shortbread that is simply too good to stop at one; and indulgent chocolate cookies so soft and delicate they melt in your mouth like little chocolate clouds. Each variety is carefully crafted to offer its own little moment of indulgence.

Our Christmas desserts bring that same passion to the festive table. The collection features indulgent Chocolate and Black Forest Yule Logs, decadent Black Forest and Chocolate Trifles, beautifully decorated Brownie Wreaths and our signature Cherry Royale Cake. Each creation brings together carefully chosen ingredients, delicious layers of flavour and thoughtful festive presentation.

I love bringing together much-loved Christmas classics with our own special interpretations. I pay particular attention to the balance of flavours and textures, as well as the finishing touches that make each product distinctive. Our treats are prepared in small batches, allowing me to give every creation the attention it deserves and maintain the quality I want customers to experience. Whether it is a box of freshly baked Christmas cookies, an indulgent dessert or a beautifully presented festive treat, I want customers to enjoy something that is as memorable in taste as it is appealing to the eye.

At Manju's Bakerliciouz, we don't believe in simply making sweets. We believe in creating little moments of happiness, one cookie, one cake and one dessert at a time. Manju's Bakerliciouz – Baked Goodness in Every Bite. Homemade Goodness for Special Moments.

Q    BUILDING A HOME-BASED BUSINESS REQUIRES COMMITMENT, CREATIVITY, AND PERSEVERANCE. WHAT HAVE BEEN SOME OF THE CHALLENGES YOU HAVE ENCOUNTERED ALONG THE WAY, AND WHAT HAS KEPT YOU MOTIVATED TO CONTINUE?
Having spent most of my professional life in the corporate world, transitioning into entrepreneurship and running my own home-based business has been quite an experience! It is a very different world and has required a significant shift in mindset.

Moving from earning a sizeable salary in Australian dollars to building a business that generates income in Sri Lankan rupees certainly brings its own reality checks! There are moments when you stop and wonder, "Really? Is this what I've signed up for?" (laughs).

In my previous corporate roles, I was accustomed to leading teams, managing people, and delegating responsibilities. With a home-based bakery, it is quite the opposite. Much of the work is hands-on, from planning and sourcing ingredients to preparing, baking, decorating, packaging, and managing orders. You are often doing most things yourself, and learning to embrace this very different way of working has been one of my biggest adjustments.

Finding reliable staff has also been a challenge, particularly when the workload increases. This is where my previous experience in operational management, time management and planning comes into play. You have to learn to prioritise, adapt and find ways to keep everything running smoothly without compromising on quality. Having a supportive husband who is very hands-on and always willing to help makes a tremendous difference too!

What keeps me motivated is the sheer joy of creating. I love researching recipes, experimenting with flavours, testing techniques and adding my own twists to create something special. There is enormous satisfaction in seeing an idea come to life and, even more so, hearing the excitement and appreciation of customers when they enjoy what I have made. 

I am quite particular about what goes out under my brand. I want customers to experience wonderful, memorable flavours, not just something that looks attractive in a photograph on social media. Quality, taste and value for money matter enormously to me. I want people to feel that what they have purchased is genuinely worth every rupee.

For several years, while our son was completing school and progressing through university, I deliberately kept the business at a gentler pace. My priority was to be present for him and my family, rather than be constantly preoccupied with other commitments. I have also always taken great pride in ensuring that my husband and son enjoy wholesome, delicious, home-cooked meals.

And when our other children ask for a favourite meal or something special I've baked, I will always find a way to make it for them and send it across, no matter how busy I am! For me, cooking and baking have always been a way of showing love to my family. Now that our son has completed university, I have more room to give the business the time, energy and attention it deserves and to explore its potential more fully.

Q    YOU HAVE RECENTLY RELAUNCHED THE BUSINESS THROUGH INSTAGRAM AND FACEBOOK, PARTICULARLY FOR THE CHRISTMAS SEASON. WHAT PROMPTED THIS RELAUNCH, AND WHAT CAN CUSTOMERS LOOK FORWARD TO THIS YEAR?
I think the timing was right. Manju's Bakerliciouz had been operating at a fairly modest pace for some time, largely through personal contacts and word of mouth. I felt it was time to give the business renewed attention, reach a wider audience and introduce our products to more people.

Social media has opened up an exciting opportunity to do just that. Instagram and Facebook allow us to showcase our creations, connect directly with customers and make it easier for people to discover what we have to offer. They also give me a platform to be more creative in how we present the brand and tell its story. For Christmas, I wanted to offer something a little special. We have put together a collection that brings together much-loved festive favourites and some of our own signature creations. We have also given considerable thought to the gifting experience, with products that are beautifully presented and ideal for sharing with family and friends or giving to someone special.

An exciting part of this next chapter is our participation in our first Christmas pop-up market in December. It will be a wonderful opportunity to meet customers, showcase our creations in person and introduce Manju's Bakerliciouz to a wider audience.

Ultimately, this relaunch is about taking Manju's Bakerliciouz into its next chapter — reaching more people, building relationships with our customers and growing the business one season at a time. I am excited about what lies ahead and look forward to sharing more of what we create.

Q    CHRISTMAS TREATS OFTEN CARRY A SENSE OF NOSTALGIA AND TRADITION, BRINGING FAMILIES TOGETHER IN THE FESTIVE SEASON. HOW DO YOU INCORPORATE THAT SPIRIT INTO YOUR PRODUCTS, AND WHAT DO YOU HOPE CUSTOMERS EXPERIENCE WHEN THEY ENJOY THEM?
Christmas has always held a very special place in my heart. From childhood, it was one of my favourite times of the year. I loved everything about it — the colours, decorations, excitement, church celebrations, festivities and, most of all, the wonderful sense of family togetherness it brought.

One of my fondest memories was planning the Christmas menu with my dad. It was something I genuinely looked forward to every year, and even when I was living in Australia, we continued that little tradition. Today, I find myself carrying on that same tradition with my husband and one of our sons. Planning our Christmas dinner together has become something we look forward to, and it makes me happy to see those family traditions continuing into another generation. I think that is one of the loveliest things about Christmas — traditions may evolve, but the joy of sharing them remains.

I also absolutely loved wrapping Christmas presents! For me, it was never just about what was inside the gift, but how beautifully it was presented. I wanted every present to look exceptional and for the person receiving it to feel truly special.

I think these childhood experiences have naturally found their way into Manju's Bakerliciouz. They influence not only the festive flavours and treats I create, but also the attention I give to presentation and packaging. I want our Christmas goodies to feel like beautiful gifts — something that brings joy to the person giving it just as much as to the person receiving it.

There is something wonderful about how food connects generations. A familiar flavour can bring back childhood memories, while a new creation can become part of a family's own Christmas traditions.

Q    TELL US ABOUT YOUR STALL AT CINNAMON GRAND COLOMBO IN DECEMBER. 
This is a very exciting milestone for Manju’s Bakerliciouz, as it will be our very first pop-up stall! We are delighted to be part of Santa Paws, an event organised in support of Rescue Animals Sri Lanka, a cause that is particularly close to my heart. Being able to introduce our products to a wider audience while supporting a cause I care deeply about makes this opportunity even more special. Visitors can find us at Cinnamon Grand Colombo on 5th December, from 10.00 am to 8.00 pm, at Table 44.