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Lifestyle Food and Recipes 10 May 2019 Bread gets an artist ...

Bread gets an artistic twist!

DECCAN CHRONICLE. | RUTH PRARTHANA
Published May 10, 2019, 12:20 am IST
Updated May 10, 2019, 12:20 am IST
Bakers in Bengaluru are experimenting with the ordinary loaf of bread by introducing various flavours.
Hilda Spellman from Chilling Adventures of Sabrina baking. The picture is representational purposes only.
 Hilda Spellman from Chilling Adventures of Sabrina baking. The picture is representational purposes only.

Isn’t it an amazing feeling to eat freshly baked, just out of the oven bread isn’t it? But the plain, old and boring white bread is a thing of the past. With increase in skill, bakers from across the city are coming up with breads that taste as good as they look. And what more, they are healthy too. Artisan breads are made by bakers who have the skill to make the perfect hand crafted loaf of bread.

Baking loaves this way takes a lot of skill, effort and time. Therefore these breads are rare and it was only until recently that these breads are being consumed regularly. Some of the breads that are being consumed are Rye Bread, Sourdough, Ciabatta, Baguette, Brioche that can cost you about Rs 150 per loaf. City folk are now gorging on these artistic delights almost twice every week. Talking to artisan bread bakers from the city, we find out more about this new and emerging trend.  

 

Nitash Lalkaka, a city-based baker feels that this trend is more fad than interest and it will fade away soon. He shares, “I bake a variety of breads from sourdoughs to baguettes,  focaccias and bread with honey and oatmeal.  As far as I have seen, some people really like the crusty sourdough bread, while families with children prefer the normal loaves. The shelf life of these artisan breads is longer than the normal brown or white bread. Bengalureans are opting for a healthier version as well opting for loaves with millets, semolina, buckwheat etc. Most people, see on social media posts being put up of crusty loaves. Inspired by this they too turn to artisan breads.”

Akanksha Raju is a city based owner of a food joint who uses artisan breads in recipes. She says, “I order in a lot of healthy versions of painis, baguettes, ragi whole wheat buns etc. It take a little getting used but in end I have definitely come to love. I think people these days are opting for such breads because, they are well educated and the young mothers are ensuring that their kids are eating healthier versions of such loaves.”

This city-based baker feels that its due to awareness that artisan breads are gaining popularity. “Foodies these days are travelling and experiencing so much. Their travels has educated them on the types of artisan breads and how they are made. The awareness that such breads also exist has increased too. They are opting for these varieties due to flavour and the shelf life. Artisan breads are pricey due to the effort put into making them. But Bengalureans prefer flavour over price,” shares Durga Menon.

Nitisha Kapur, who is a partner of city based baking firm  feels that Bengalureans are now willing to shell out for quality artisan breads. she shares, “Bengaluru has always been a price sensitive market, we are seeing a rising trend of people willing to spend on quality and healthy food. The consumer today is well exposed, well travelled and extremely conscious of their food intake. Bread has a very special place in the food habits of a household. From croissants, bagels to artisan breads, there is universal love for good honest breads and bakes. There has been growing demand for artisan breads, gluten free breads, breads made with superfoods like Quinoa, Soya, etc.

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