4 years ago

What The Fork: Kunal Vijayakar on How to Have Your Bread and Eat It Too

The lockdown made everybody—homemakers, kids and breadwinners—a chef, a pâtissier, and a baker. The most commonly known European fried bread is probably the crêpe, in South America they have Sopaipillas, and the Italians make Zeppole bread. Till today, the word pao remains part of a nickname, though slightly derogatory and quite resented by the Catholic Goan community of Bombay. The Bombay Baking Company at JW Marriott was my first tryst with crusty French baguettes, soft buttery brioche, and hard sourdough rolls. Much like a French baguette, albeit in a different shape, it is bread that to date comes out hot and fresh, three to four times a day, from an old wood/coal-fire oven.

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