The art of crafing food

Feb 07, 2013

Aditi Handa, and her team of five bake and deliver handcrafted bread. She believes that, like a good mother, a good baker must her dough at each stage of baking. ‘We use a mixer to mix the dough but do not use a divider, shaper or rounder for our bread. They are shaped by hand. We don’t powder our grains either.” explains Aditi. The loaves are allowed to proof naturally on the imported cane baskets and are baked in a stone oven. It’s not easy work, proofing is a “crazy” stage of baking where anything can go wrong, says Aditi.

The art of crafing food