Salonika is passionate about everything that has elements of baking and patisserie. She started her baking venture from home for a brief period of time following which she worked as a pastry chef with Laduree, UK for over a year and a half. Working at production kitchens where everyone is striving to pursue something great and there is not much room for error, has been her biggest learning curve. It opened her eyes to what the potential of modern patisserie can be. She is constantly pushing herself to be better at her job putting into practice a harmonious balance between the elements of each product. She started Crimsyn Patisserie which is based out of Shahpur Jat, Delhi, with a vision to create simple yet elegant products using great produce by working on the formulations, enhancing textures and flavours and bringing out the best of each ingredient. Her main focus is to deliver consistent quality and taste with a fine balance between modern and classic.
Her product range includes cakes, breads, dessert preparations along with modules in sugar craft and chocolate making. She is extremely particular about maintaining the highest standards of food preparation and hygiene in her own venture “Casper Hospitality” that runs two cloud kitchen, Curry & Co. and Crimsyn Patisserie.
Armed with a Journalism degree from Amity University, Delhi, she is successfully engaged in promoting her venture. In her free time, she enjoys, reading, travelling, Animal Welfare & charity.
This story is from the October - November 2020 edition of Bakery Review.
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This story is from the October - November 2020 edition of Bakery Review.
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