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The house of Coco 9

A mother, a son, and a kitchen in Karachi.

Coco 9 began as a question, not a brand: what would patisserie look like if it were made for Karachi, with the precision of a Parisian kitchen and the warmth of a family table? A decade later, we are still answering it.

The Maison

Built around one standard.

Every product Coco 9 ships passes through one person before it ever sees a customer. The standard isn't a checklist — it's a sensibility. Balance over excess. Technique over trend. A pastry that tastes like itself, not like a year on Instagram.

From a single oven we've grown to two boutiques and a kitchen that turns out same-day patisserie, celebration cakes, corporate gifting, and wedding work — but the rule has never changed. If it doesn't meet her bar, it doesn't leave.

Coco 9 kitchen

The Founders

Two roles, one standard.

Pinky Perwani

Founder & Chief Product Officer

Pinky Perwani

At the core of Coco 9's product excellence is Pinky Perwani — Founder and Chief Product Officer. With over a decade of hands-on experience and formal training in Pastry Arts & International Breads from the French Culinary Institute of New York, she shapes every product that carries the Coco 9 name.

As CPO, she oversees the entire product lifecycle — recipe development, quality standards, consistency, innovation. Her approach is deliberate and disciplined, favoring balance, clean flavors, and timeless techniques over trends. Every Coco 9 product is released only when it meets her exacting benchmarks for taste, texture, and execution.

Quality never scales down, no matter the volume.

Raj Perwani

Founder & Chief Executive Officer

Raj Perwani

As Founder & CEO, Raj leads Coco 9's strategy, growth, and brand direction. His role is to build scalable systems, modern customer experiences, and a brand position that earns its place in Karachi's luxury landscape — while preserving the craftsmanship and standards established at the product level.

By combining product-led discipline with thoughtful leadership, he ensures Coco 9 grows without dilution, remaining focused on long-term value rather than short-term trends.

Growth that doesn't dilute the work.

Trained in New York

Formal training in Pastry Arts & International Breads at the French Culinary Institute, New York — under the tutelage of Jacques Torres, MOF. The craft Coco 9 is built on was learned at one of the most demanding pastry schools in the world.

French Culinary Institute, New York

French Culinary Institute

Our Philosophy

Four quiet rules.

  1. 01

    Product-led decision making

    Every choice starts with what's on the plate. Strategy follows craft, not the other way around.

  2. 02

    Consistency across every SKU

    The hundredth croissant must taste like the first. No volume excuse, no off days.

  3. 03

    Craft that scales without compromise

    Growth that doesn't dilute the work. We turn down orders we can't honor properly.

  4. 04

    Long-term brand building over quick wins

    We are not chasing trends. We are building a Karachi institution.

Begin with a piece.

The best way to know Coco 9 is to taste one.

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