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Authenticity & simplicity - Cornerstones of her thinking
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Tuesday, 24 September, 2024, 08 : 00 AM [IST]
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Harcha Bhaskar, Mumbai
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 In the competitive world of baking, where trends come and go, quality and innovation stand out as essential elements for success. Chef Aditi Handa, co-founder and head baker of The Baker's Dozen, embodies these principles, creating a brand that resonates with both traditional baking enthusiasts and modern foodies alike. Her journey began in April 2012, in New York, where she first encountered the art of sourdough at the prestigious French Culinary Institute.
One day, when she was doing the final shaping of a French sourdough, she was fully at peace and in that moment she knew it was ‘my life’s calling’ to be a baker. Her first order was on Jan 6, 2013, for a loaf of focaccia for Rs 60 from a customer in Parel, Mumbai.
When asked about her love for food and cooking, Handa says, “My love for food comes from my mom. She’s always been a meticulous cook concentrating on two aspects: letting the ingredients shine out and cooking with the utmost hygiene. She taught me how to bake my first cake and how our frame of mind matters a lot when we cook. If you cook when you are happy, food always tastes great. This is our inspiration when we say it's made with love.”
As a child whenever she would be upset, she would go to her pantry and knead some dough (atta for roti). It was her go-to thing to calm herself! Her best friend and she would experiment with making different types of rotis on Sunday like masala roti, roomali roti, and more.
Travelling plays a great role in shaping and influencing in cooking and eating habits of the person. Whenever she is travelling, whether domestic or international, she likes to spend a lot of time in local restaurants and with the local population there to get to know them, their culture, their way of cooking, and more. She feels during such travels, she has understood the importance of staying true to the origin of a dish. There is a deep meaning behind why a particular culture makes its bread in its own unique style. That is why at The Baker’s Dozen, each of the products has a unique recipe and “we try to do justice to the origin of the recipe.”
Talking about special care taken of customers at her company, she says, “All our breads are handmade and crafted with love. You won’t find any loaf similar to the other as each one is made using unique recipes and by doing unique steps. Hence, no two loaves will look the same.”
Further, consumers are seeking healthier alternatives and are very cautious about whatever they eat. “We make sure that each of our products is of the highest quality, has proper packaging, and does not contain any nasties including maida or palm oil.”
“We also believe the consumer should know what ingredients/products they are consuming. For this, we strive to educate our consumers about ingredients through our social media handles and have launched an informative campaign called ‘The Truth We Knead’ to help consumers understand ingredients and industry practices better and teach them to read the ingredients mentioned in food packages.”
Stating about her philosophy while dealing with food and people, Handa quips, “Authenticity and simplicity are the cornerstones of my thinking about ingredients, food, and people. A good baked product does not need many exotic ingredients for it to taste good; it just needs to be made with authentic techniques and with the right ingredients.”
Sharing innovations of her baking business she says, “We use German packaging technologies in order to extend the product's shelf life without the need to add any harmful chemicals or artificial ingredients. Our cakes have a shelf life of three months, our bread for seven days, and our cookies for up to eight months. Our 30,000 sq ft factory in Ahmedabad is our main manufacturing unit, from where we now operate and deliver pan-India.”
Talking about challenges she says, “Becoming both a chef and an entrepreneur has been a fulfilling yet challenging journey. One of the biggest challenges was educating consumers about sourdough. When we first introduced sourdough at The Baker’s Dozen, many people were unfamiliar with the concept. They didn’t fully understand why it tasted different, had a chewy crust, or why it was more expensive compared to regular bread. We had to explain the artisanal process, the natural fermentation, and the health benefits of sourdough. It took time, but slowly, people began to appreciate the uniqueness and value of it.
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