Where cakes become art!

What is the single most important influence on your pastry philosophy and style? 

Tandeep Saggu:– The desserts designed by David Vidal inspire my philosophy. The way he designs his desserts and the flavour combinations he chooses are outstanding. 

How Bake-a-tude is different from other baking ventures? 

Tandeep Saggu:– At Bake-a-tude the ingredients are chosen very carefully. We proudly source our quality ingredients just the way we do groceries for our family. 

The flavour and colours to desserts are given naturally with fruits and vegetables. Like in red velvet cake the redness is given with beetroot and red berries juice. There are absolutely no chemicals and preservatives in the desserts. 

Everything is made on order so that we can serve fresh things that tastes the best and no stocking of finished goods is done. The breads to are totally 100% whole wheat which also includes the bran. 

What is chocolate to you as a baker and which is the most preferred chocolate brand for you? 

Tandeep Saggu:– Chocolate to me is that heavenly food that gives immense happiness. I wonder if there was a world ever possible without them. My most prefered brand is Callebaut for its intense taste and versatility. 

When working on a new dessert, what is your artistic design process in terms of presentation? 

Tandeep Saggu:– First is the shape of dessert which needs to be perfect as that forms the base of any dessert. Then is the perfect colour, which plays an important result especially if you are doing it to match a theme. And then comes the exact toppers or decorations on the top. 

What skills do you consider important for a baker to be trained 

Tandeep Saggu:– The two utmost important skill according to me is patience and perseverance. Many a time our desserts go wrong so if u don’t possess above two skills then the idea of keep going may hinder. Offcourse willingness to learn new things is another important skill. 

Tell us about your dream trip gastronomically and why? 

Tandeep Saggu:– My dream trip gastronomically would be to Bachour Coral Gables. His desserts are hypercreative. Bachour is one of the boldest and most creative talents in modern pastry. And his store is full of amazing desserts and pastries. And that is exactly how I want heaven to be when I make it there. 

Bakery world does not only comprise of cakes, cupcakes please tell us about more items you bake apart from the above-mentioned? 

Tandeep Saggu:– Brownies 

1. Fudgy and gooey brownies 2. 100% whole wheat and jaggery brownies 

● Entremet and Petit gateaux 

● 100% whole wheat bread 

● Sourdough bread 

● Verrines 

● Baked yoghurt 

● Healthy cakes 

● Gluten-free desserts 

● Variety of cookies 

And will be adding more soon. 

Which is the best flavour dessert or cake prepared by, in your opinion and why do you feel so? 

Tandeep Saggu:– Tangy fruit and chocolate tastes good. It has been well appreciated by many of our clients. It then has the perfect tartness of the fruit and the intense taste of chocolate. 

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