GOURMET LOCAL

KRUMB KRAFT

Samruddhi Nayak, 39, was at the forefront of the home baking revolution that took the city by storm nearly a decade ago. She was baking cakes in all shapes and sizes until she followed her husband to Germany on a work assignment. Their bread eating habits changed and they found themselves missing the sourdough loaves that had become a staple on their dining table.

So Nayak put her baking skills to use and completed a diploma in German baking. On returning, she gave up baking cakes, started making breads and began supplying authentic sourdough loaves to homesick expats and others. Baking only on custom orders, Nayak makes specialty breads like pepper parmesan, a five seed loaf and whole wheat bread inspired by the German rye bread.

Nayak also conducts bread baking classes regularly and a two-day workshop can arm you with skills to make your own soft sandwich loaf, sourdough bread and cinnamon buns. “I believe in using local ingredients and authentic techniques. You shouldn’t have to go farther than your local grocery store to bake bread,” she says.

SIGNATURE LOAF Country loaf that uses wheat, u whole wheat and rye for rustic, flavourful dense bread. SUGGESTED PAIRINGS Turkish linsen soup u

AT krumbkraft.in TEL 9448745153 PRICE `250 to `300 Order a day in advance