Customising Bakery

Indian bakery industry is considered to be one of the largest sections of the Indian processed food industry. Its main components are biscuits, bread, cakes and cookies. But biting into the same shaped and identical tasting products becomes tedious particularly in this age when the craving is for something new and innovative. The pastry chefs have endeavoured to come up with some contemporary and pioneering ideas in terms of shape, size and ingredients used for bakery products. Thus one now can get bread made from different ingredients and cakes in different shapes, sizes and icings and cookies that are not only made from various ingredients but also stuffed with various kinds of fillings. Ashok Malkani views the innovations that have been incorporated in the baked goods, by various chefs, to keep the interests of the consumers alive.

- Ashok Malkani

Craving for something new is becoming a passion – or fascination – for the millenials as well as the elders. This is becoming more predominant in the F&B industry, particularly in the bakery segment. Due to the rising foreign influence and the fluctuating eating habits, innovation in bakery products is contributing significantly to its growth trajectory.

With advanced aspirations of the younger generation for increased socialisation, the demand for more hang-out options is escalating, giving rise to newer formats of bakery cafes which offer not only normal bakery products and chocolates but also offer beverage items. Thus, today, a bakery café provides not only baked food but also has a complementary beverage segment in the menu.

Not only is the format of bakery undergoing a change but, in the present times, if you want to make your bakery a success you must also introduce innovative products, which the bakery chefs have taken up in real earnest.

Changes Galore

Rahul Shetty, Junior Sous Chef, Bengaluru Marriott Whitefield discloses, “Guests are intrigued by new types, shapes and textures just as much as by the traditional ones. That’s why we see the popularity of new bakery products, which are a combination of well-known classics. Some of the most famously known innovations include: Cruffin (a croissant shaped like a muffin) and the Cronut (a croissant shaped like a doughnut, stuffed with chocolate ganache).

The advent of molecular gastronomy in the Indian bakery industry has changed the way people look and feel about desserts. A simple dessert like the Tiramisu is taking huge turns on how to plate and prepare the dish. By keeping the ingredients same as the original recipe, innovation for us is all about discovering new tastes combinations and textures.”