Now Yours to Master
20 Years
of Baking
"In the realm of baking, few things capture the imagination and the soul like the simple act of breaking bread. It signifies connection, sustenance and the culmination of centuries of culinary mastery. But there is more to this age-old tradition than meets the eye. Behind the crusty, exterior and tender crumbs, lie a fascinating world of science, craftsmanship and passion." - Chef Antonio Bachour
Access the accumulated knowledge
of India’s leading baking educator, distilled into easy-to-follow guidance that will elevate your skills to new heights.
Achieve Flawless Texture and Flavor Every Time
Say goodbye to dry cakes and dense breads. Learn the science behind ingredient interactions, so you can consistently bake goods with perfect moisture, crumb, and taste, regardless of your ingredients or
environment.
Do you ever feel lost when you're applying the recipes?
Read enough baking books and you'll realise that they're not actually concerned with
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helping you understand the core fundamentals of baking,
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explain why certain techniques or ingredients are used,
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or to teach you how to adapt the recipes to your particular requirement.
Instead, they give out superficial surface level advice and recipes that work perfectly on paper, but not in real life, leading to struggles to achieve consistent outcomes, whether in texture, flavor, or appearance, causing frustration and wasted ingredients.
They fail to hit the mark when it comes to educating the student, which is perhaps the most important task of all.
IN THIS BOOK
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Become a Well-Rounded Baker
Combining Art, Science, and Tradition
From the science behind the perfect rise to the cultural
significance of different breads, Chef Thaliath’s method ensures
that you not only follow recipes but truly understand them.
For years Lavonne has been the bridge that introduced
world-class baking techniques of Indian bakers.
And this book is the next step in Chef Avin's journey to
bring Global Baking Knowledge to India’s Kitchens.
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Who This Book is For?
Hobbyists
Elevate your home baking with professional insights and recipes that demystify complex techniques.
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Professionals
Expand your repertoire and deepen your understanding of the science behind baking.
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Culinary Enthusiasts
Explore the rich cultural history of baking, with a special emphasis on Indian heritage.
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Emerge as a versatile baker, mastering not just recipes but the art, science, and history of baking, and most importantly, enjoy the process of baking bread.
Chef Avin has spent over a decade perfecting the art of baking.
As the co-founder of Lavonne Academy, he has taught
thousands of students how to bake with precision and
creativity.
With experience from top culinary institutions
around the world, he offers a blend of
traditional techniques and modern
innovations to help you master the
art of baking.
Also Inside
A Humble Attempt to Represent Indian Breads
Everyone has documented their breads from different parts of the world, but most books on baking (local and international) don't mention Indian breads.
With this book, Chef Avin has attempted to integrate our Indian Heritage in bread into the global market.
You'll find that our Indian breads like naan and dosa have been given the same respect you would give to croissants or donuts.
