Phek couple Wemelhiu Thopi and Deku Tsuhah grow Mehi Bakes into a successful farm-to-table bakery using organic produce.
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Khrokeleu Lohe
DIMAPUR — A couple from Phek district is proving that business success comes from passion, persistence, and a willingness to learn through trial and error.
Wemelhiu Thopi, known to many as Mehi, holds a master's degree in Social Work and her husband, Deku Tsuhah, a progressive farmer, have built a unique entrepreneurial venture through their home bakery, Mehi Bakes, in Chizami town.
Established in 2021 and registered under the FSSAI, the bakery focuses on producing high-quality baked goods using fresh, organically grown ingredients sourced directly from the family's farm.
The venture reflects the couple's commitment to healthy, sustainable food production while promoting self-reliance through entrepreneurship.
Mehi's story comes at a time when youth unemployment remains a major challenge in Nagaland.
For decades, government jobs have been regarded as the preferred career choice for many young Nagas. However, with limited vacancies and growing competition, securing employment in the public sector has become increasingly difficult.
Against this backdrop, Mehi believes that young people must embrace entrepreneurship by transforming their skills and passions into sustainable livelihoods.
"Building self-reliance by turning personal passions into real incomes is the key. When young people focus on their strengths and interests, they not only create jobs for themselves but also help develop strong local industries that can utilise the state's talent," she said.
Farm-to-table approach
What sets Mehi Bakes apart is its farm-to-table approach. The bakery uses fresh produce harvested from the family's farm instead of relying on artificial flavours or heavily processed ingredients.
The bakery benefits from a rich harvest of home-grown fruits, including mangoes, kiwis, dragon fruits, persimmons, avocados, ground apples, and many more, to create fresh, seasonal treats.
The farm's integrated agricultural system also produces fresh vegetables such as spring onions, green leafy vegetables, lettuce, cabbage, Chinese cabbage, and many more, along with responsibly raised farm animals, ducks, chickens, fresh pond fish, and crops such as maize and millets.
This unique farm-to-table approach ensures that every bite is not only delicious but also wholesome and natural.
Turning passion into independence
The project was inspired by Mehi's love for baking and her desire for financial independence.
"We started small by researching, practicing, and gradually investing in resources," she recalled.
"We began selling our products locally and kept improving based on customer feedback."
Starting a business is often challenging, especially with limited funds. Without funding from the state or major investors, Mehi and her husband relied on their savings and support from their family to launch their venture. They used their limited resources effectively to establish a steady production line.
Their success is all the more remarkable considering their determination. Mehi’s formal training in baking was limited to a three-day workshop in Kohima.
She developed the rest of her skills through experimentation and persistence.
"Most of my products came from trial and error, trying recipes from YouTube and other websites," she said.
Her commitment to continuous improvement has helped her build a loyal customer base in Nagaland. Customers can view her latest creations, explore the menu, and place orders through her Instagram page, @mehi_bakes.
Mehi Bakes offers a diverse menu that goes beyond traditional bakery items, combining baked goods with contemporary savoury dishes while incorporating locally sourced ingredients
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Its range includes cream cakes, sponge cakes, bundt cakes, cupcakes, cookies, millet cakes, and millet cupcakes made from local produce.
Navigating challenges and balances
Running a business from a single location with limited resources brings daily challenges.
A typical day for the couple involves a fast-paced mix of baking, managing operations, planning, and serving customers and not forgetting the household responsibilities.
When asked how they maintain balance while working together, Mehi highlighted the importance of partnership.
"Communication and planning are key. We divide our tasks based on our strengths and support each other to keep our business and home life in balance," she said.
Currently, their supply is limited to local customers due to resource constraints, but they dream to expand beyond the state with upgraded baking equipments, increase production capacity, and eventually reach more customers in the region.
As discussions around economic independence continue to evolve, Mehi's journey underscores the potential of alternative career paths.
For young people with entrepreneurial aspirations who may be hesitant to take the first step, she offers practical advice:
"Start small, stay consistent, keep learning, and don’t be afraid of mistakes. Growth takes time and persistence."
(The writer is a third-year BA Journalism and Mass Communication student at St. Joseph University and is currently interning at Eastern Mirror.)