Chef Susan Limbu
From Letang to a Life Built Around Baking
Chef Susan Limbu is a baker, pastry chef, trainer, and entrepreneur with around nine years of experience in the bakery and pastry industry. Born on April 10, 1998, in Letang, Morang, Nepal, his professional journey is a story of persistence, practical learning, and the determination to turn a skill into both a career and a source of opportunity for others.
Raised in a modest farming family, Susan grew up in an environment where resources were limited but hard work was part of everyday life. His father worked as a farmer and woodcutter and also served the local community as a Dhami, a traditional healer. Despite financial challenges, Susan was able to continue his education with strong support from his mother’s side of the family, particularly his uncle and aunt, who encouraged him to study and build a secure future.
From Business Studies to the Bakery
Susan initially followed an academic path in Commerce and Management. After completing his +2 studies, he moved to Kathmandu and earned a Bachelor’s degree in Business Studies (BBS). During his college years, he gained early exposure to the financial sector and completed an internship at Everest Bank.
At the time, a career in banking or corporate management appeared to be the natural direction for him. However, his personal interest had always leaned toward food, particularly sweets, bread, and bakery products.
His transition into the culinary field began after his studies when he started working in a family café. With no previous professional baking experience, he joined the bakery section and began with basic responsibilities such as cleaning equipment, preparing ingredients, and maintaining the working area.
Those simple duties became the beginning of his culinary career.
By observing experienced bakers, working long hours, learning from mistakes, and continuously improving his technique, Susan gradually developed confidence in the craft. What began as practical work soon became a profession he wanted to pursue seriously.
Building Professional Bakery Skills
As his interest in baking grew, Susan recognized the importance of strengthening his practical experience with formal technical knowledge. He therefore pursued professional bakery training through institutions including Genious Hotel Training Center, Himalayan Java Bakery School, and Ristretto Bakery School.
These training programs helped him develop a stronger understanding of bakery production, pastry preparation, product consistency, food handling, and professional kitchen operations.
For Susan, baking became much more than following recipes. He came to understand that successful bakery production depends on discipline, accuracy, patience, and careful control of each stage of the process. Temperature, fermentation, ingredient measurement, timing, texture, and consistency all became essential parts of his approach to the profession.
Professional Growth at Wellbeing Bakery
A significant chapter in Susan’s career was his work as a Bakery Chef at Wellbeing Bakery from 2019 to 2024.
During this period, he gained substantial experience in daily bakery production, production planning, quality control, and maintaining consistency across different bakery products. Working in a busy production environment strengthened both his technical ability and his understanding of operational discipline.
The experience also shaped his perspective on the importance of bakery products in everyday life. He learned that customers do not simply purchase bread or pastries as products; for many people, these items are part of their daily routine, family meals, celebrations, and livelihood.
This understanding gave greater meaning to his work as a baker.
Becoming a Trainer and Mentor
In 2024, Susan took another important step in his professional journey when he became Bakery Manager and Trainer at Sustain Nepal.
The position allowed him to combine his production experience with one of his growing passions: teaching.
Through training programs, Susan has shared practical bakery knowledge with aspiring bakers and individuals interested in developing careers in the food industry. Over the years, he has trained more than 100 people in bakery skills, helping participants build confidence, understand professional techniques, and explore employment and entrepreneurial opportunities.
His experience as a trainer also helped him identify a common challenge within vocational education.
Many bakery courses teach participants how to produce bread, cakes, pastries, and other products, but comparatively little attention is given to the business knowledge required to turn those skills into a sustainable livelihood. Susan wanted to help bridge that gap.
Combining Culinary Skills with Business Knowledge
His academic background in Business Studies became increasingly valuable as his culinary career developed.
To strengthen his entrepreneurial knowledge, Susan completed a one-year business training program from COM. He has also undertaken additional training in Branding, Advanced HR Management, and Family Business Management.
These programs expanded his understanding of brand development, people management, business operations, customer relationships, and long-term growth.
By combining bakery expertise with business knowledge, Susan has developed an approach to training that goes beyond technical production. He encourages aspiring bakers to understand costing, customer expectations, business planning, branding, workforce management, and the importance of building a sustainable enterprise.
This combination of culinary and entrepreneurial knowledge has become one of the defining aspects of his professional identity.
Family Oven & Cafe
Today, Chef Susan Limbu is continuing his entrepreneurial journey through Family Oven & Cafe, where he brings together his interests in baking, hospitality, entrepreneurship, and skill development.
His vision is to provide quality and affordable bakery products while creating a welcoming environment where people can connect, celebrate, and learn.
For Susan, a bakery can be more than a place where food is produced and sold. It can become a space that creates employment, develops skills, supports families, and strengthens the local community.
Through Family Oven & Cafe, he hopes to build a business that reflects both his professional experience and his belief in making bakery products accessible while maintaining quality and consistency.
A Philosophy of “Learning from Earning”
Susan often summarizes his professional journey through a simple philosophy: “learning from earning.”
The idea reflects the path he has followed throughout his career. Much of his knowledge has come through practical experience—working, observing, making mistakes, improving processes, managing responsibilities, and sharing what he has learned with others.
He believes that knowledge becomes more meaningful when it can create opportunities.
For him, teaching someone how to bake is valuable, but helping that person understand how the same skill can lead to employment, entrepreneurship, or financial independence is even more powerful.
Looking Ahead
As a baker, pastry chef, trainer, manager, and entrepreneur, Chef Susan Limbu continues to develop his career around three closely connected areas: craftsmanship, education, and enterprise.
His long-term mission is to empower young people and aspiring entrepreneurs by helping them build practical skills and understand how those skills can be transformed into sustainable opportunities.
He remains committed to learning, improving his craft, mentoring future bakers, and contributing to the growth of Nepal’s bakery and pastry sector.
As a Chef Nepal Certified professional, Chef Susan Limbu represents a generation of Nepali culinary professionals who are combining technical expertise with entrepreneurship, mentorship, and community impact.
From beginning with basic tasks in a small bakery to training aspiring professionals and developing his own business, his journey reflects the value of consistency, practical learning, and the willingness to share knowledge.
For Chef Susan Limbu, baking is not simply a profession. It is a craft, a livelihood, and a pathway through which others can build opportunities of their own.
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