Redefining baking, with special focus on baking bread and crafting culinary experiences from India for the world, renowned chef Dr Avin Thaliath - Co-Founder and Director atLavonne Academy of Baking Science and Pastry Arts in Bengaluru, announced the release of his new book, A Baker’s Journey. This captivating work invites readers to explore the craft of baking bread through Dr Thaliath’s unique culinary perspective, blending tradition with modern flair.
As an alumnus of Christ University, Bengaluru, where he furthered his education in business administration and completed his Ph D in oenology studies, Dr Chef Avin Thaliath has honed his culinary skills and expertise, inspiring countless students at Lavonne Academy, renowned for its exceptional education in baking and pastry. In A Baker’s Journey, he goes beyond sharing recipes, specifically highlighting the art of bread making, to explore the philosophy behind his craft, emphasising the importance of making bread-baking accessible to everyone through the lenses of science and anthropology.
This book serves as both a guide and a celebration of the dedicated bakers who transform simple ingredients like flour and water into edible works of art. Chef Avin delves into the intricate processes of bread-making, the significance of various ingredients, and the cultural narratives that enrich the bread-baking tradition. Written to inspire and educate, A Baker’s Journey invites readers to appreciate the artistry of baking bread while empowering them to embark on their own culinary adventures.
Baking is an amalgamation of art and science, stimulating the senses and engaging scent, taste, sight, and touch. It allows for creative expression while adhering to precise techniques. Chef Avin’s approach is unique, focusing on the artistry involved in bread-baking and its power to create connections through shared experiences. His vision reflects a broader movement among new-age bakers and culinary innovators striving to elevate India on the global map, and he is at the forefront of this revolution.
“What sets this book apart is my journey as a baker, shaped by diverse culinary experiences and a passion for creativity,” said Chef Avin. “I aim to demystify baking, showing how it can be both an art form and a science, allowing readers to express themselves while understanding the cultural contexts behind each dish.”
Renowned chefs from around the world have recognized Chef Avin’s contributions, with forewords by Antonio Bachour, Carles Mampel, and John Kingslee, praising his approach and expertise.
Antonio Bachour, Pastry Chef & Artist at Bachour Miami, states, “Chef Avin’s dedication, passion, and relentless pursuit of excellence have always been admirable. He has been a contemporary pioneer in the patisserie business and education in India. This book, ‘A Baker’s Journey,’ is a testament to his expertise, creativity, and profound understanding of the science behind baking. What sets him apart is the fact that he’s all about honouring tradition while igniting that spark of creativity to push the boundaries of baking. ‘A Baker’s Journey’ is not just a resource; it’s a warm invitation to join Chef Avin on his extraordinary journey.”
Carles Mampel, Patissier, Chocolatier, and Pastry Consultant, notes, “Chef Avin’s unique, dynamic, and passionate approach to imparting knowledge is rather evident in ‘A Baker’s Journey.’ With an unwavering penchant for intersecting paths and juxtapositions, Chef Avin takes us on an extraordinary adventure that goes beyond the realm of traditional baking. In this book, Chef Avin becomes more than a mentor, empowering readers to embrace their own baking potential. His focus on ‘Science in the Art of Baking’ invites us to explore the origins of each ingredient and envision molecular changes, allowing us to engage with the skill from multiple angles.”
John Kingslee, Academic Mentor & Head of Food Innovation at Coffee Day Global, shares, “It gives me great pleasure to write this foreword for Dr Chef Avin Taliath’s book ‘A Baker’s Journey.’ Now, with the publication of this book, Chef Avin is sharing his wealth of knowledge with a wider audience. I am sure that this book will be an invaluable resource for anyone interested in the art and science of baking bread. Chef. Avin’s expertise and insights are sure to inspire and educate readers of all levels.”
