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Baker’s dozen

Chef Waldo Deroo brings European breads to India. Girija Duggal catches up with him.

india Updated: Dec 13, 2008 18:21 IST
Girija Duggal
Girija Duggal
Hindustan Times

If you bake with passion, everything is easy,” asserts Waldo Deroo. The 37-year-old Belgian chef, who specialises in European breads and confectionery items, was in India recently to launch a new line of breads for Choko La in Delhi.

Deroo has picked a selection of five traditional and distinctively European breads — the Italian ciabatta, the French baguette and brioche, the Danish grain bread and the popular multi-grain bread.

“I always use sour dough to enhance the taste of my breads and only use natural ingredients,” he informs.

Deroo, who travels around the world for close to 30 weeks a year, picks up recipes of breads from every region he visits.

Something new

“Everyday, you have to learn something new to improve yourself,” he points out. He has already visited 15 bakeries to sample Indian breads, which he thinks are nice. “They are generally softer than European breads,” he says.

To introduce the rich variety of traditional European breads to this country, Puratos, the Belgian bakery Deroo represents, will open its doors in Mumbai next year.

First Published: Dec 13, 2008 17:46 IST