Deepa has now included sour-dough bread, puff pastries, macaroons and candies. “I bake every day and my work starts at 6:30 in the morning. It can go on till late evening depending on the orders.” Deepa wants per week of advance discover for her merchandise. “This is for me to plan my schedule and come up with the design.” She sources her substances from Belgium, Mumbai and Coimbatore. “I only use the best ingredients. This makes my cakes a bit more expensive, but I stay away from stabilisers and preservatives. I also make my essence from scratch and keep food colours to the bare minimum,” she says.
Deepa has attended courses in Kochi, Pune, Delhi, Bengaluru, Mumbai and Malaysia to grasp her craft. “I learnt from well-known chefs like Rumana Jasseel, Robert Haynes, Amaury Guichon, Johan Martin, Christopher Morel and Andrew Duboik. They taught me how to make French pastries, chocolates and sugar flowers. I also learnt valuable lessons on cleanliness and discipline in kitchen,” she says.
In 2016, she baked her largest cake, she says.“It was a five-tier cake, weighed 21kgs and was two and a half feet tall. It had chocolate, vanilla, pistachio and caramel flavours. I decorated it with 60 sugar flowers. It took me one week.” Deepa additionally has common prospects from Tiruppur and Pollachi. She says the properly travelled folks right here like her bitter dough bread and her French entremet the dessert that has layers of cookies, truffles, mousse and crème. Deepa is now in love with being a homebaker. “My days are not complete without baking,” she says.
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