In conversation with Adeeb Nadiadwala, Patisserie Chef & Founder, 28 Baker Street
How did your passion for baking start?
Chef Adeeb: I was fond of cooking since school- as a kid, I used to make my own noodles and sandwiches. It may sound strange but when I was in the sixth standard – I opted for cooking class as my hobby subject and was probably the only boy to do that. Maybe it’s in my genes since my mother is a cookaholic. I have done Bakery from Sophia Polytechnic, Mumbai and then I pursued -Food and Patisserie from IHM- Dadar and finally the icing on the cake was the Diploma in Patisserie from Le Cordon Bleu -London
What is the specialty of 28 Baker Street?
Our specialty is our large variety of Brownies which includes gluten free besides Nutella, Espresso, Snicker etc. Then we have Tea Time cakes such as Irani Mawa cake, traditional Indian Sooji cake, English Pound Cake and a new range of Cookies -Amaretti (Almond cookies), Chocolate Crinkle, Triple Chocolate, and Cinnamon.
How do you perceive 28 Baker Street? How does it inspire you?
I intend to cultivate it into a Brand and have franchises, but it’s one step at a time. The feedback that ‘28 Baker Street’ has got as a start up is very motivational, it’s edging me to push the envelope.
How do you think pastries will evolve in a few years?
The lockdown has given rise to a new breed of bakers it’s competitive and challenging but one doesn’t know how long it will sustain. Ultimately only the serious and dedicated will pull along. While a basic cake recipe has some variations, what one has seen is that cake decoration has gone to another level. It’s really awesome but I would still say keep it simple and elegant – too much experiment can be avoided -like skulls and gory decorations.
How do you manage your time when you receive multiple dessert orders at once?
The rule is to not say “NO” to an order if you can squeeze it in but also to not say ‘Yes’ if you can’t do justice. So generally I stay up, there have been days when I have been up till early morning for a continuous stretch of days, but with total joy.
What are some common substitutions for diabetic and vegan pastry recipes?
For diabetics, one can substitute fruit juices or dates – vegan pastry substitute is generally almond /peanut/coconut butter, vegetable oil, and almond /soy milk, etc. Though this is an area where I have not currently ventured but intend to a little later, however, I am making Gluten free Cakes and Brownies.
Who are the pastry chefs you admire most?
I think Nigella Lawson and Rachel Khoo are remarkable for what they do.
