On any given morning, the aroma of freshly baked bread, cakes and breakfast at Popa welcomes customers long before the city’s rush begins. By evening, the ovens are still warm, serving meals and desserts until 8 p.m. But behind the bustling counters lies a story that is far bigger than food, a story of resilience, women empowerment and entrepreneurship that has weathered blockades, a pandemic and the prolonged Manipur crisis.
Established in 2016, Popa started with a simple dream, to bring quality bakery products and wholesome meals to people while celebrating the rich culinary heritage of Manipur. What began with just five employees has now grown into a home-grown enterprise employing around 50 people across its outlets in Imphal, making it one of the state’s most recognised local food brands.
Speaking to Ukhrul Times, proprietor Shangreiwon said the real success of Popa is not measured by the number of branches or customers but by the lives it has helped transform.
“When we started, we had only five staff. Today, around 50 people are working with us in our different outlets. Most of them are women, particularly from the hill districts. We wanted to create employment while helping them acquire professional skills that can support their future,” she said.
Today, Popa operates from four locations across Imphal, MBC Complex, Singjamei Chingamakha, near Shija Hospital, and Police Headquarters, Mantripukhri. Beyond its bakery and restaurant business, it also runs a specialised cake and baking supplies store at Chingmeirong, next to MBC Church, as well as a flower shop and decoration service for weddings, celebrations and other events. Over the years, Popa cafe has steadily evolved from a bakery into a comprehensive culinary and lifestyle brand.
For many businesses, survival during repeated disruptions would have been impossible. Popa’s story was different.
Shangreiwon recalled that soon after opening, the business faced prolonged bandhs and highway blockades, making it difficult to procure flour, dairy products and other essential ingredients. Before the business could fully recover, the COVID-19 pandemic struck. The challenges continued with the prolonged Manipur crisis, disrupting transport and supply chains once again.
“We have struggled from day one. During the blockades, raw materials became scarce. Then COVID affected businesses everywhere. Later, the Manipur crisis created another difficult phase. Even today, some ingredients have to be brought by air because highways remain blocked for long periods,” she said.
Despite rising costs and supply shortages, Popa continued serving customers every day, adapting its operations while refusing to compromise on quality.
Walk into any Popa outlet and one will notice that women form the backbone of the workforce.
Many of them come from Manipur’s hill districts, arriving with little or no professional experience but leaving with practical skills in baking, confectionery, food preparation, customer service and hospitality.
One employee, who has been with Popa for nearly five years, said the workplace has changed her life.
“When I joined, I knew very little about this profession. Over the years, I have learned many skills. Today I have my own savings, I can support my family and I have gained confidence. Most of us here are women, and Popa has given us an opportunity to build our future,” she said.
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The proprietor believes the food industry can become a major source of employment for young people if they are equipped with the right knowledge.
“Passion alone is not enough. Anyone entering the food business must learn every aspect of the profession, from food preparation and baking to hygiene, management and marketing. Understanding the market is just as important as making good food,” Shangreiwon said.
Popa’s contribution extends beyond selling cakes and meals.
The enterprise regularly conducts baking and confectionery classes, hands-on training programmes and mentorship for aspiring bakers and entrepreneurs. It has also created platforms such as SangaiChef during the Sangai Festival and SheChef during the Shirui Festival, giving aspiring chefs, home cooks and women entrepreneurs an opportunity to showcase their talent, compete, learn and gain recognition.
Behind this vision is co-founder Angir Chiru, who brings more than a decade of culinary experience. Having earlier managed a restaurant venture in Delhi, he is known within the team for evaluating every new cake, dessert and menu item before it reaches customers. Team members describe him as a mentor whose constant encouragement has helped shape Popa’s culture of creativity, innovation and quality.
In a state where uncertainty has often overshadowed business growth, Popa has quietly become a symbol of what local entrepreneurship can achieve.
From a five-member team to a workforce of around 50, from a single bakery to multiple outlets and training initiatives, the journey reflects determination in the face of adversity. More importantly, it demonstrates that a business can serve more than customers, it can create livelihoods, empower women, preserve local culinary traditions and inspire a new generation of entrepreneurs.
For Popa, every loaf baked and every cake decorated carries a message that resilience, when mixed with skill and purpose, can rise above even the toughest of times.
