In pictures: A taste of the behind-the-scenes magic at Saldanha Bakery
Andrew Fleming, the new British Deputy High Commissioner in Kolkata, and chef Shaun Kenworthy popped in for a ‘batter’ look
By
Karo Christine Kumar |
Published 01.01.24, 03:40 PM
1/9
A winding queue formed outside the almost century-old Saldanha Bakery in Kolkata, extending beyond its building off Rafi Ahmed Kidwai Road, on the evening of December 23
Photos: Amit Datta
ADVERTISEMENT
2/9
Two special visitors – Andrew Fleming, the British Deputy High Commissioner to east and Northeast India, and chef Shaun Kenworthy – made their way to the bakery to see the Christmas cakes fresh off the oven
3/9
Fleming captured the bustling crowd before heading inside the factory. “Experiencing the festive spirit and rich culture of this beautiful city is a moment to cherish,” said the British Deputy High Commissioner, who arrived in Kolkata in early November
ADVERTISEMENT
4/9
Shaun and Fleming try their hand at shovelling the cakes into the ancient oven. “The old Flurys also used to have an oven like this made by ‘Baker Perkins’, which was shipped from the UK to Calcutta in 1896. They made it gas-fired around 1993-94,” said Shaun, who reopened Flurys on Park Street in 2003
5/9
The duo posed with the owners of the family-run Saldanha Bakery, Debra Alexander and daughter Alisha. “We are delighted to have Mr Fleming and chef Shaun with us today. I remember the late German consulate general, Guenter Wehrmann, used to love our Dark Chocolate Brownies and Walnut Cake, and he had said our Walnut Cake is the best cake he’d had this side of the continent!” recalled Debra
6/9
The best-sellers this time of year? “Our Christmas cake is by far the best. The Walnut Cake is an all-year favourite and you can have it anytime of the day. Our teatime cake, synonymous with what the British would have with their tea, has also become very popular,” said Debra
7/9
A glance at the walnut cake batter, left to rest in a large vessel, as it awaits its journey into cake moulds destined for the coal-fired oven. Using a trolley system, the mixture is transported to the ground floor for baking
8/9
“Oooh, the coconut macaroons!” pointed out Shaun, as Fleming took a bite of one – warm and crusty
9/9
Time to say goodbye after a quick tour of the BTS magic! But not without bags of cakes to carry home!
