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Demand for pastries spurring bakeries’ growth pan-India, says Faleiro
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Saturday, 10 February, 2018, 08 : 00 AM [IST]
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Nandita Vijay, Bengaluru
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Not only have people in India become more aware of French and Western-style pastries, but the demand for them has also surged, causing bakeries and pastry shops to pop up in every nook and corner of every city in the country. This was stated by Alisha Faleiro, chef, Academy of Pastry Arts.
The growth of pastries in India by leaps and bounds in recent years is attributable to the factors driving the market, namely innovation, technology and ingredients. she added that the future for the pastry industry seemed bright.
“The increase in demand has caused a simultaneous increase in the number of job opportunities available. Women have started home baking businesses successfully that seem to be growing rapidly over the years,” Faleiro said.
“People can now place orders online and they can be delivered to their doorsteps. From the likes of pre-prepared puff pastries to cakes and pastries, all can be sourced online. The industry is taking packaging to another level with an extremely high emphasis on presentation,” she added.
“Bakers are also bringing with them innovation in technology and ingredients. Innovation is in the form of a modernistic approach to traditional desserts. The focus is on flavour and texture. Unlike just the regular crème caramel, today’s consumer wants something more composite. It could include a mousse with a crunch and sponge as well as a glaze. A modern twist on classic desserts is the trend,” said Faleiro.
Pastry has also advanced to an extent that silicon moulds in various designs are used to create desserts, giving a greater choice to the maker. The availability of frozen purees and berries has made pastry-making fun, as there is a greater variety and choice and one doesn’t have to depend on the season.
“The use of spray machines to visually enhance the appearance of the cake or pastry has been trending for a while. This technique adds colour to the products, making them appealing to the eye. The use of molecular kits or molecular gastronomy to play with the texture of products is also used to create textures on the plate,” said Faleiro.
With the increase in the number of people becoming aware of their allergies to various ingredients, a pastry chef must be adept to using gluten-free flours and replacers to address the population that suffers from celiac or gluten allergies.
Restaurants have menus especially designed for these customers. Gluten-free breads are a regular feature at good bakeries.
In regards to limiting the sugar intake, smaller dessert portions at buffets are trending. While it allows the consumer a chance to try more than one pastry, it also allows those on a limited sugar intake to try smaller portions without wastage. Savoury muffins and mini-cupcakes are doing their rounds.
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