"I Am Driven by Consistency, Creativity and Passion"

With 14 years of experience as a Bakery and Pastry Chef Jugol is a passionate culinary artist specializing in crafting custom cakes, pastries, and breads for special occasions. Currently serving at The Astor Goa Hotel in Candolim, he is a hardworking and self-motivated professional with a certified diploma in Bakery and Pastry. Known for developing creative menus and delivering exceptional culinary experiences, he has a proven track record of success in pastry arts and bread baking while staying up to date with the latest culinary trends. In an exclusive interview with Sharmila Chand, he talks about his work philosophy and more.

- 

Chef Jugol Kisor Sahu, Pastry Chef, The Astor Goa

Current Hot Trends in the Indian Bakery Industry?

The Indian bakery scene is embracing artisanal sourdough breads for their natural fermentation benefits, while fusion desserts like Gulab Jamun Cheesecake and Rasmalai Tarts blend tradition with innovation. The demand for vegan and gluten-free baking is rising due to health-conscious consumers, along with customized cakes for weddings and corporate events. Additionally, healthy bakes such as sugar-free, protein-based, and keto-friendly desserts are gaining traction. Sugar-free, protein-based, and keto-friendly desserts are becoming popular.

How did You Become a Pastry Chef?

Baking has always fascinated me-the science, precision, and artistry behind every dessert. My passion for creativity led me to pursue it professionally, making it a deliberate and rewarding career choice.

What is Your Cooking (Baking) Philosophy?

"Simplicity, precision, and innovation." I believe in using high-quality ingredients, balancing flavors, and ensuring every creation leaves a lasting impression.

Hot-selling bakery Items?

Indian-inspired macarons, almond & chocolate croissants, baked cheesecakes, customized cakes, and sourdough & focaccia breads are among the top favourites.

What is the current demand in the Bakery Industry?