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Monday, June 27, 2022

Let’s Talk About Bread

Unlike most bakeries, their goods don’t arrive in the morning to be polished off through the day. Instead, they float out of the kitchen, perennially, impregnating the air with the distinctly comforting smell of freshly baked bread.

Written by Damini Ralleigh |
Updated: October 30, 2018 5:48:35 pm
Indian market, Singapore, French bakery, Flosss Buns food, Delhi, Indian Express Singapore-based bakery, BreadTalk, makes its foray into the Indian market with light and airy delights.

Julia Child’s words, “The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn” — and ‘try’ — resonate across BreadTalk’s maiden store in Delhi’s Select City Walk, where shelves packed with baked goods wait patiently to be the chosen ones. This outlet is the latest addition to the leading Singapore-based bakery’s count of “900 stores across the globe.”

The tony corner on the first floor of the mall separates the seating area from the bakery, from where the baker squad can be seen working the kitchen. Unlike most bakeries, their goods don’t arrive in the morning to be polished off through the day. Instead, they float out of the kitchen, perennially, impregnating the air with the distinctly comforting smell of freshly baked bread.

But bread alone is not the talking point here. It’s in the dressing up of favourites that BreadTalk really gains a voice. Take the instance of its signature Flosss Buns — soft buns gilded with savoury pork floss, almost like pork cotton candy. They also have a more feisty version for those who like their food with a little bit of heat. Or, the stunner named Curse of the Golden Flower — cream-filled bun coated with almond flakes so thinly sliced they’re almost translucent. It is in these creations that the company’s declaration “bread making is both an art and science” truly gains meaning.

They also borrow from the baking traditions of the French in offerings like the baguette. That it doesn’t have enough of a bite or doesn’t put up a strong enough exterior only goes to further assert that airy and light creations are their forte. So, we turn our attention to the soft, almost velvet-like Matcha Roll that carries a swirl of cream in the same vein as a swiss roll. The Hokkaido Snow Roll, a stark white on white rendition, is made along the same lines but the two could play on additional flavours to afford them another dimension.

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For the sweet toothed, there are desserts such as the Crater Honey Cake, Boston Chocolate Cake and the Chantilly Empire cake. But it is in the pillowy Japan Light Cheesecake that dreams of swallowing clouds come true.

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