A macaron is like an Edison’s bulb

From a home baker to a cake designer, how was the journey?

Koyeli Roy Burman:- Surely it wasn’t a very smooth ride. Being a mother, I already had my hands full. When you are converting yourself from a home Baker to a cake designer you have to rebuild yourself completely, learn and be a master at everything starting from the fine management to the client handling. You have to do it all without a single scratch affecting your family’s needs. You always find time and energy to do something if you really are in love with it. It is rightly said that if there is a will, there is a way. I too have got some friends and of course my husband and my daughter who always stood by my side and encouraged me in taking up challenges I never thought I could face. That excited me and made my path of being a cake designer easier and fascinating. This is what led to the beginning of my ongoing venture since the last 2 years in the name of ‘Sugars Slice Handcrafted Creations’. And for all I know, this journey may never end before I do. 

Macarons these days are highly preferred by modern customers. As a baker what speciality do you find in it? 

Koyeli Roy Burman:- When you get something right after many tries and failures, it is always very special to you. A macaron is like Edison’s bulb to me. To be honest it doesn’t depend only on the recipe but also on the practice, tricks and proper handling. It’s an immense pleasure to watch the tiny macarons pop up inside the OTG like little clouds. It’s crunchy outside and chewy inside makes it different from anything else one will ever taste. The right mix of different flavours: sweet, salty and tangy, makes it a heavenly treat! 

A lot of people are diabetic but you know sugar is love. So, anything special for those set of customers? 

Koyeli Roy Burman:- I believe in the saying, ‘all you need is love but a little cupcake or a piece of cake would also suffice.’ My mother was also a patient of diabetes with an insatiable craving for sweets. After discovering my passion for baking, I have researched and discovered different ways of satisfying the sugar tooth of diabetic patients. Starting from the use of sweetners, to the use of healthy jaggery and dates, I found healthier replacements of sugar. It sure gives me contentment when I see the faces of diabetic patients lit up with every bite of the sweet delicacy. 

How did this art of baking strike your mind although you share a background of anthropology? 

Koyeli Roy Burman:- It’s a long story. Art and craft have always been my hobby but I never even fathomed that it will help me choose my profession. After getting a Ph.D in anthropology, I was teaching undergraduates in Kolkata, my hometown but I had to shift to Noida due to some unavoidable reasons. After shifting, I was unable to leave my little baby girl alone at home so I too, chose to stay at home and look after her, quitting my job. I started baking once again for my daughter. My life completely changed when I was exposed to the alluring world of cake decoration, introduced to me through the internet and Facebook. Reading has always been my love and so, I started to read and read about cakes and recipes. I started following talented and professional bakers and gradually falling in love with this sugar-coated art of cake decoration. 

As a cake designer, do you find any difficulty in teaming up with the customer’s choice? 

Koyeli Roy Burman:- There are various kinds of people and also, customers in the world. Some are fussy, some are casual, some choosy while some are systematic and indulging. But thank god I have been blessed with the most lovely clients you will ever find who believe in my abilities and trust my decisions and suggestions in everything starting from cake flavor to design. I always try to satisfy the needs of the customer and listen to their demands carefully and patiently. All of them have an idea and dreams of their ideal cake. Some can express their desires precisely, while some cannot. My job is to catch their dreams and change it into reality. That’s the reason my tagline is ‘You dream, We bake.’

Most of the bakers are mainly mom inspired. Is there something as such with you? 

Koyeli Roy Burman:- It did start with my Mom since she made me the woman I am today. I still remember the scent of tasty baked cakes in her big old conventional electric oven. The feeling is still as fresh as if it were yesterday. The urge of baking something for my daughter and to give her memories to cherish just like my mother did, ignited and fuelled my enthusiasm in this field. 

Please tell us, which is your favourite bakery item that you have made so far?

Koyeli Roy Burman:- I love baking buns which is the most loved bakery item in my family. Chicken/paneer stuffed braided buns, extra cheesy stuffed garlic bread and Foccasia are a popular hit among friends and family. I love to take up challenges, they push me forward and test me in everything I do. That is exactly why I love to try new and unique flavors of cake. I don’t think I have ever stopped being a science student though. I love to play and experiment with fusion flavors like baked rasgulla, rabri cake, Shahi rabri falooda cake, paan cake etc. The next task on my agenda is to bake a Bengali nolengud khoya kheer cake. 

As a cake designer what unique element do you find in yourself that makes you out of the box? 

Koyeli Roy Burman:- What makes me unique are my designs and of course, my thought process. I always want to work with all medium of decoration: from whipping cream to colored ganache to fondant.  Whenever I see something new on the internet, I have an incessant urge to try it out. This is because I love to learn, I love to learn from anyone who has valuable knowledge to offer whether it is an esteemed Baker or just a newbie trying out a recipe on Facebook. I just never leave an opportunity to learn. I try to adopt new concepts of cake decoration, incorporate new designs and at the end of the day, being a social anthropologist, I prefer to give special attention to the needs and aspirations to each and every client. I always try to incorporate a special touch in every order, the touch of love which the clients relish in every bite. 

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