A piece of cake

Mona

There is something about sifting, stirring, weighing and then waiting for it to rise...those who love baking know how each step towards that dainty treat must be carefully measured. Make your passion your profession and you won’t have to work a day in life, they say, and these bakers from the region are living up to it. Trained in the best of the pastry schools around the world, they are happy bringing the best back home.  

Charming chandelier
Jasleen Narula

It was a chance that Jasleen was in Wellington for a holiday and Le Cordon Bleu, New Zealand, opened its seats. With a passion for baking, Jasleen stayed back for nine months to learn the craft of pastry-making. “There was equal thrust on theory and practical during the course. And, since this school was relatively new, they had a fresh perspective — traditional recipes and modern outlook.” Her chandelier cakes that she introduced about a year back have been talk of the town. Dressed in flowers, beads and crystals just like chandeliers, these dainty beauties amaze everyone around as she assembles and decorates it on the spot.

Varied themes
Garima Aggarwal

Fond of baking, Garima wanted to learnt the art nowhere but in the dessert capital of the world. “My time there opened my eyes to a brave new world. It set a strong foundation to my baking journey,” says Garima.  Taking inspiration from her idols – Christian Tosi, Stella Parks and Stevi Auble —Garima is happy baking the best flavours for people in Ludhiana. If her theme cakes with matching cup cakes steal the show, her Banana Nutella cake sells like hot cake, literally!  

So sweet
Gayatri Sood

A huge fan of Julia Child, Gayatri wanted to train in her alma mater - Le Cordon Bleu, Paris. “What I loved about that place was the attention to detail, even in something as humble as baking a bread. I love to inculcate fancier details in everything that stands on my shelves.” 

Together with her baker mum, their Gateaux is a secret recipe that’s so popular that one must pre-order it! Amongst the many treats that she introduced post her Paris stint is Frangipan tarts — made with almond flour and butter — a favourite for its amazing texture and delicate flavour. Fond of macroons, her shelves are rich in striking flavours like raspberry, blueberry and passion fruit. “One big challenge has been to balance sugar according to the local taste.”

Bread zone
Nikhil Mittal

While one would get online recipes at a click, it takes thorough training to make proper desserts. Nikhil learnt it all in Australia and is happy to replicate that here. “What really hit me was the fact that ingredients make a huge difference. Be it fresh berries or even flour, the quality matters.” 

While so far his red velvet cake and banoffee has been lapped up, it’s his breads that are the current show-stealers. Sprouts, rye and chia seeds for ingredients, they sure have caught the fancy of the conscious-eaters! 

Bagel love
Kajal Goyal

Encouraged by her restaurateur husband, Kajal learnt the tricks of the trade in Paris. “I was bowled over by the fact how a little treat took so many elements to make it wonderful,” she says. Her macaroons and signature La Stella Cake (in hazelnut flavour) are a joy. In love with bagels, she wonders why Chandigarh hasn’t opened up to them yet? Her Opera Cake — a coffee cake with an almond punch — is quite a hit already.  

mona@tribunemail.com