WITH A HEART FOR BAKING

FAUSTINA ROBERT UNRAVELS THE STORY OF LAVONNE – BANGALORE’S FAVOURITE BAKERY, BAKING SCHOOL AND CAFÉ

- FAUSTINA ROBERT

As a foodie, I might have to confess that I may not have a sweet tooth. However, desserts interest me in a very unconventional manner— all of the finesse and techniques involved in baking cakes and fine chocolate from bean to bar mesmerize me. Making bread and pastries from scratch is more than combining ingredients in the right amounts. Like painters, sculptors, and performing artists, the products they make can inspire, soothe, and satisfy us.

I believe that pastry chefs are such artistes and they have an important role to play in the kitchen that calls for unique skills, expert knowledge and exceptional organization. These skills are something you develop in the kitchen under extensive training and a great deal of practice—starting from the basics of preparing crusts, combining flavors and to the extent of ensuring that the baked goods coming out of the oven are consistently delectable!