Sometimes, the most powerful businesses don’t begin in boardrooms—they begin in kitchens. For entrepreneur Sandeep Jangala, Yummy Bee didn’t start with a pitch deck or a funding round. It started with something far more personal: his daughter.
Like many parents, Jangala found himself increasingly concerned about the sugar-laden treats available in the market. Birthdays, school events, weekend indulgences—every celebration seemed soaked in refined sugar and processed flour. He wasn’t thinking about disrupting the food industry. He wasn’t even thinking about launching a startup. He simply wanted better options for his child.
So he began experimenting at home.
What if desserts could be tasty without being overloaded with sugar? What if indulgence didn’t have to come with guilt? These weren’t just passing questions; they became his mission. In his home kitchen, he started replacing refined sugar with healthier alternatives. He explored gluten-free options. He tested textures, flavors, and sweetness levels. Some attempts failed. Some were surprisingly good.
And here’s the interesting part—friends and family noticed.
They didn’t just appreciate the effort; they loved the taste. The desserts didn’t feel like “diet food.” They felt real. That was the turning point. Jangala realized he wasn’t alone in wanting healthier alternatives that didn’t sacrifice flavor.
That spark—the desire to create better food for his daughter—slowly turned into something much bigger. What started as a father’s concern was quietly evolving into an entrepreneurial opportunity.
There’s a moment in every entrepreneur’s journey when a hobby starts looking like a business. For Sandeep Jangala, that moment came when demand outgrew the kitchen counter.
Word spread quickly. People weren’t just curious—they were hungry for healthier dessert options. Fitness enthusiasts, diabetics, parents, and even casual sweet lovers started asking the same question: “Where can we buy this?”
That’s when Jangala saw potential.
He understood something crucial: India’s urban consumers were changing. Health awareness was rising. People were reading labels. They were questioning sugar content, gluten levels, and calorie counts. Yet the market still offered very few genuinely tasty, health-conscious dessert options.
This wasn’t just a gap. It was a massive opportunity.
But turning a kitchen experiment into a business isn’t simple. It requires strategy, investment, and resilience. Instead of jumping straight into opening a café—which would have required significant capital and overhead—Jangala chose a smarter route: the cloud kitchen model.
Why cloud kitchen? Because it minimizes risk.
No expensive retail rentals. No heavy front-end investment. Just a focused production setup delivering directly to customers. It was lean, efficient, and scalable.
What’s fascinating is that this wasn’t a meticulously planned corporate move. It was an organic decision rooted in practicality. Jangala didn’t try to build a brand overnight. He built a product first. The business followed.
That’s a lesson many aspiring entrepreneurs overlook. Before scaling, before branding, before expansion—solve a real problem. He did exactly that.
And with that clarity, Yummy Bee was born.
Behind every successful startup, there’s usually more than one driving force. In the case of Yummy Bee, that force came in the form of partnership—both professional and personal.
Sandeep Jangala wasn’t alone in this journey. His wife, Sonia Lamba, became an integral part of building the brand. While Sandeep focused on vision and product innovation, Sonia brought balance, operational strength, and strategic clarity.
Starting a food business isn’t glamorous. It’s messy, demanding, and relentless. Early mornings. Ingredient sourcing challenges. Trial batches that fail. Customer feedback that stings. It takes emotional endurance.
And building it as a couple? That adds another layer of complexity.
But instead of letting the pressure divide them, they turned it into strength. Their shared belief in creating healthier food options became their foundation. They weren’t just building a company; they were building something they personally believed in.
Together, they launched Yummy Bee under the parent company VLOGS Food Private Limited in 2022.
What makes their partnership compelling is that it wasn’t driven purely by profit. It was purpose-driven. They wanted to redefine indulgence. They wanted desserts that didn’t spike sugar levels dramatically. They wanted meals that felt comforting but were nutritionally mindful.
In a world where many food startups chase trends, Yummy Bee was built around a lifestyle shift.
And that authenticity? Customers can taste it.
Every growing brand needs structure. As Yummy Bee gained momentum, it required a formal business framework to scale efficiently. That’s where VLOGS Food Private Limited entered the picture.
Founded in 2022, the parent company wasn’t just a legal necessity—it was a strategic move. It allowed the founders to professionalize operations, manage finances systematically, and prepare for expansion.
Many small food ventures fail because they remain informal. They operate casually, without clear systems. Jangala and Lamba avoided that trap early.
Under VLOGS Food Private Limited, Yummy Bee transitioned from a passion project into an organized enterprise. The focus shifted from just “making healthy desserts” to building a brand ecosystem.
This meant:
- Structured supply chains
- Quality control processes
- Hiring trained chefs and nutrition experts
- Developing R&D protocols
- Expanding beyond desserts into complete meal options
Instead of rushing growth, they invested in foundations. That decision now reflects in their ability to operate multiple cafés and cloud kitchens across Hyderabad and Bengaluru.
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