However, this plan seemed riddled with problems, the primary one being an organized stream of demand. “At the time,there were no buyers for what we were selling. So, in order to ensure a better market for our produce, we got into the food processing industry. In 1973, the Bamburies store in Richmond Town was started with a focus on retailing cuts of meat from the animals raised on the farm. Soon enough, they started experimenting with making sausages. Once people got a taste of Fernandes efforts, it didn’t take long for Bamburies to become the Bengaluru institution that it is today. What started out as an outlet for selling fresh meat,soon turned into a one-stop-shop for homemade sausages, hams, salamis and smoked meats. In the initial years, Bamburies’ clients were mainly home cooks but with increasing consciousness about reducing food miles, Fernandes found a new market in restaurant chefs. Today, Fernandes even has customers who take back strings of his signature roasted beef sausages to other cities such as Delhi and Mumbai.Looking at Bamburies’ freezers filled with meat, it’s hard to believe that Fernandes has no formal training in the field. “We learned the business by trial & error. Our friends gave us old British books from the 1950s from which we learnt everything and then began experimenting,” he says. At a time when processed meat was virtually