18 January, 2021

Patissier, How’s Your Tarte-Tatin Today?

Home bakeries have the hits, but the science has to be learnt

A bakery class at a top culinary institute in Delhi
Photograph by Jitender Gupta
Patissier, How’s Your Tarte-Tatin Today?

There was a time when macaroons were a delicacy of high-end patisseries that charged you Rs 500 for a bite size, and the delicate creme brulee and creamy mille-feuille were only options on the menu of five-star hotels. Now, they are almost as ubiquitous as ‘momos’, with too-many-to-count bakers dotting the town quick to pick up the art from TV-shows and YouTube tutorials.

“People are recognising the potential of patisseries as small businesses that don’t necessarily require too much investment and effort,” says Rupreet Datta, executive director at the International Institute of Culinary Arts, New Delhi. She believes it is often sought out as a secondary career choice that can be pursued from the comfort of one’s home. Aayushi Singhal, a home-baker who is getting ready for a pro­­fessional course in baking at the Lav­onne Academy of Baking Science & Pastry Arts, agrees. “The ability to run bakery businesses from homes often means that it is a great option for passion-driven, on-­the-­side careers, an...



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