Just baking bread

BANGALORE: Well-garnished breads with different aroma and flavours brought students, teachers and visitors across the city to converge at the World Bread Day celebrations in Christ University

Published: 17th February 2012 10:16 PM  |   Last Updated: 16th May 2012 05:58 PM   |  A+A-

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Various kinds of bread lined up for display

BANGALORE: Well-garnished breads with different aroma and flavours brought students, teachers and visitors across the city to converge at the World Bread Day celebrations in Christ University on Friday. The World Bread Day, which is observed on October 16, was celebrated at Christ University on February 17 to commemorate the work of bakers around the world. Different varieties of flours like refined flour, whole meal flour, rye flour, pumpernickel flour, cornmeal flour and others went into the cauldron. Over 60 students from the hotel management department participated in this fest. Speaking about the event, Avin Thaliath, Assistant Professor, Hotel Management Department, Christ University, said, “Culture of bread is prominent in Europe and America. This initiative brings Bangaloreans together to know about varieties of bread baked across the world.”

Baguette, la flotte bread, courrone, ficelle, fougasse, vaud, jura breads were baked along with delicious breads from Mexico, Britain, Spain, Germany, Italy and Mediterranean regions. However, Avin added,  “Students took seven months to research about the varieties of bread available across the world and took six days to bake breads.”

Cassandra, a final-year BHM student took part in the event said, “This is one of the best experiences we have had in baking. Every bread has a special ingredient. One of my favourite among the wide variety available here is the Italian bread as cheese diffuses out of the bread as one cuts it.”  The CSR component  is to donate the bread to the less privileged residents of the Rajendranagar slum. Over 12,500 visitors took part in the event.

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