Story of pastry graduate Zaima Ahasan
Staff Reporter :
Zaima Ahasan is a pastry graduate based in Dhaka whose journey into the culinary world has been shaped by resilience, adaptability, and an enduring passion for baking. Her early years were marked by frequent movement between schools from English medium to Bangla medium which demanded constant adjustment and taught her how to adapt to change.
In 2018, she completed her SSC from Viqarunnisa School and College. Soon after, her parents decided to send her to Malaysia for higher studies, where she enrolled at Taylor’s College to pursue a Foundation in Business, equivalent to A-levels or HSC.
The outbreak of COVID-19 disrupted her academic path, forcing a return to Bangladesh and leaving her in a period of uncertainty about the future. During this gap, one interest remained constant: baking. More than a hobby, it became a source of comfort and energy.
Inspired by her mother’s creativity in cooking, she found in baking a deep sense of purpose. When Taylor’s University later introduced a Bachelor of Patisserie Arts program, renowned globally for its ranking in Hospitality and Leisure Management, Zaima immediately recognized it as the right direction for her career. With her family’s full support, she decided to pursue this new path.
Although she came from a business background, Zaima often felt a sense of incompleteness in that field. Numbers, strategies, and planning were familiar to her, yet fulfillment remained missing. She realized that passion and profession could be merged, and pastry offered the perfect combination of artistry, technical skill, and entrepreneurship. Enrolling in the Bachelor of Patisserie Arts marked a turning point in her life.
Life at Taylor’s University, however, was not without its challenges. Being the only Bangladeshi student in her course meant she often felt isolated due to cultural and language barriers.
Nevertheless, this experience built her resilience and pushed her to find belonging within diversity. The program itself was transformative: she explored the science behind precision baking, discovered artistic expression in sugar and chocolate work, and learned innovation through modern pastry techniques. Courses in bread making, nutrition, and psychology offered her a broader perspective, shaping her understanding of food not just as indulgence but as balance, connection, and joy.
Despite occasional doubts about whether her dreams were too ambitious, the encouragement of mentors, peers, and chefs strengthened her confidence. For the first time, she felt a true sense of belonging in her chosen field.
After graduation, Zaima entered the professional world with internships and jobs that gave her practical exposure. She interned at Pan Pacific Sonargaon Dhaka, where she experienced the rigor of a hotel kitchen, and later worked as an Assistant Pastry Chef at the International Culinary Institute. These roles honed her technical skills, teamwork, and ability to work under pressure.
Yet, she realized that a conventional career path would not satisfy her entrepreneurial spirit, a quality she inherited from her father.
With strong support from her parents, uncle, and aunt, Zaima set up a small kitchen on the ground floor of her home. From there, she launched Vieille 19 Boulangerie, an online gourmet bakery built on passion and a vision to offer desserts that leave a lasting impression.
Vieille 19 Boulangerie is envisioned as more than a bakery. It is a creative space where Bangladeshi traditions meet French pastry techniques. Local flavors such as gur (molasses) and mishti doi are reimagined into modern forms like mousses, cheesecakes, and entremets.
While she acknowledges that not everyone may immediately embrace such fusion, Zaima strongly believes that the future of food lies in evolution and storytelling. Her bakery particularly seeks to appeal to younger generations, such as Gen Z and Gen Alpha, who are drawn to bold flavors, clean eating, and innovative food experiences.
For Zaima, pastry represents far more than a profession. It is a language through which she expresses creativity, culture, and connection. Through Vieille 19 Boulangerie, she continues to honor her roots, share her passion, and build a platform where tradition and innovation converge.