Savoir Faire Magazine - August - September 2021

En este asunto

Before Covid, Coffee shops were often frequented by office goers, young executives, coming out of their offices in the evening, for a cup of coffee and their choice of cake or cookie, over a gossip about their peers and generally life. When India went into a nationwide lockdown to curb the spread of the Covid, workplaces were closed down, and employees started work from home and the fun over cup of coffee was lost somewhere during this period. They all started craving for those long sessions over hot cuppas at their favourite spots.
Many teens lost wonderful days of freedom when they freshly passed out of the schools and enter the new world of independence, never been able to go to college, since they were closed. They are now anxiously waiting for colleges to open to experience what they have missed till now, culture of coffee shops and free uninterrupted gossiping.
This year on the ‘International Coffee Day’, October 1st, the days, which were lost during the pandemic, once again seems coming back, with easing of norms for eating out. Coffee Shops have started operating now and the response has been very positive, seeing their customer numbers rise. There is a sense of longing for being able to go out and enjoy some good time.
Cafe owners are redesigning their cafe and format to fit the new requirements and ensure safety of the staff and customers. For a business that primarily operates on the sense of community, operators believe in staying true to its essence and being positive in its approach. The changing concept of café has been as revolutionary as the changing perception of coffee.

Lavazza Globally Launches La Reserva De ¡Tierra! India

Lavazza, the Italian brand that is among the world’s leading coffee roasters, has announced the launch of La Reserva de ¡Tierra! India, a unique premium blend of refined coffees fully sourced from Karnataka and crafted in India, for professional use in cafes, fine-dine restaurants and star hotels.

2 mins

The Most Popular Autumn Drink

Autumn has arrived and with the season come seasonal favourites, autumnal drinks! With the classic, hot chocolate, and the modern favourite, pumpkin spice latte, vying for the top spot, which autumnal beverage is the most popular worldwide?

2 mins

New Technology Designed to Detect Destructive Cocoa Virus

Swiss agrifood testing company SwissDeCode, in collaboration with Mars Wrigley, has created an on-site test that is designed to detect Cocoa Swollen Shoot Disease (CSSD) in asymptomatic trees in less than 60 minutes.

3 mins

Living it up at the Café!

Cafes are no longer places where one goes to have a cup of coffee. It has become a meeting place for friends and colleagues. With the introduction of Wi-Fi, in most of these places, cafes have also developed into substitute places of work. The changing concept of café has been as revolutionary as the changing perception of coffee. Initially, about two decades ago, coffee was available only as South Indian filtered coffee. This pick-me-up was, later, available as instant coffee and then as Espresso. Now this drink has acquired various formats like Cappuccino, Latte, Frappe, et al. Ashok Malkani, on the occasion of International Coffee Day, on 1st October, look at the changing café scenario, the effect of the pandemic on these outlets and their future. He also examines how the tipple called coffee is now available in various cocktail forms – hot or cold.

10+ mins

Maintaining Bakery Business in Pandemic

Bakery industry is the largest segment of the food processing sector in India. There are over 2,000 bakeries in the organized and semi organized subdivision of the industry producing about 1.3 million tones of the bakery products and another 1,000,000 small scale bakeries producing 1.7 million tones. COVID 19 affected the working of this industry, also, adversely. Though bakery products were not as badly affected as food items in the F&B sector, the industry has to adopt measures to ensure that its production and distribution attain high standards of hygiene in order to retain its status in the food processing industry. Ashok Malkani takes a look at how the industry can maintain hygiene in the production line-up (including personal hygiene), distribution and retail segments.

8 mins

A Perfectionist with Eye on Technique and Precision!

Surendra Negi, Master Patissier, Taj Palace New Delhi

5 mins

Soya Means Health

With the excitement about healthy foods reaching its crescendo, it has become almost difficult to enjoy a sinful dessert or a creamy pastry without gulping a few slices of guilt along with them.

5 mins

MAKING MERRY WITH MILK

Human being is the only mammal who drinks the milk of another mammal and this drink is most pleasurable at a cold temperature when the mercury rises.

6 mins

When Breads Speak German

The importance of bread in every society is unique in itself. Every country has many variations on the offer.

5 mins

Passionate & Versatile!

Aavika Chhawchharia, Co-Founder of ‘Honey&Dough’ Coffeehouse & Bakery

3 mins

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Savoir Faire is the Magazine, Podcast, and Lifestyle Brand that teaches the skills behind being Savoir-Faire. We live by the motto that Confidence is a Lifestyle and we interview and feature people from all facets of life that pose Savoir Faire and live the confident lifestyle.
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