BANGALORE : As a child, Chef Paul was mesmerised with the concept of baking. Following the footsteps of his grandfather and father, who were also bakers, he took to the art quite early. However, his journey was fraught with hurdles. Right from getting the temperature correct to customisation of shapes and sizes, there were umpteen challenges in the beginning, he confesses. But these challenges only helped him grow as a baker and today he helms The Baking Company (TBC) at Brigade Hospitality. In a conversation with City Express, Chef Paul holds forth on baking tricks and his favourite recipes. Excerpts.
Most favourite food anecdotes
My grandfather used to bake breads and I had the best time observing his baking techniques. Of course, there was nothing more enjoyable than relishing his freshly handcrafted breads with mango marmalade.
Your top baking trick
You can make the simplest of bakes look gorgeous just by using a spoonful of chocolate shavings or a bowl of fresh cut fruits.
Where in Bangalore do you shop for ingredients?
Most of our basic ingredients are made in-house. But for baking at home, I would recommend buying ingredients from the Shivajinagar market.
What do you think has been the key to your success?
I’ve listened to two people throughout my career; myself and my customers. I look to strike a balance between both these voices and this has helped me the most.
Your advice to home bakers?
Stick to instructions in order to get the right temperature and measurement for your bake.