I N T E R V I E W
BAKERY REVIEW
Experimenting Beyond the Classics! Namita Zutshi, Founder & Creative Director, Namz Bake House
Namita Zutshi, promoter of Namz Bake House was always destined to reach the zenith of sweet cooking. Graduate from DU with experience in a sports management and then heading a pre-school chain, she decided to pursue her passion for baking. With an inherent curiosity and interest in exploring sophisticated recipes, she started a home-based baking business & saw unprecedented orders during the Covid 19 times simply by word of mouth. She has studied pastry arts and wanted to professionalize the online cake delivery system in Delhi NCR by introducing to the market, quality & affordable baking products. Namita has won over the hearts and tummies of thousands of satisfied customers with her delicious baked goods. Namita bakes delightful creations with local, organic ingredients specializing in Fondant cakes. Her creations do away lots of cream, sugar and doughs and instead she prefers the use of lighter elements. Namita feels that to innovate, one has to go beyond the classical. Her baking is inspired from the French Classics blended with her innovative & modern take. In an exclusive interview with Sharmila Chand, she highlights her work philosophy, current trends in the industry and more … What are the current hot trends in Indian Bakery industry? I would say trendsetting is largely universal now, gone are the days when Indian bakers tended to look to the west for inspiration, we are now doing lot of trendy things ourselves. Some of the hot trends are use of novel ingredients especially in breads, presentation, how the product looks, it’s important to impress with finish, focus on seasonal and limited edition treats, Covid times means focusing a lot on hygiene, sanitation, health including packaging & finally delivering awesome taste.
How did you become a Pastry Chef? I began baking as a hobby, we would extensively travel to Europe each year on holidays & I loved baking in our service apartments during the evenings. It’s actually a funny story, after learning to bake in Europe, I had been visiting my mother’s house in Delhi & in her kitchen saw an oven that looked as if it had never been used. I asked my mother if I could take it back to my house & my Mom always says yes to anything, I ask so I brought it back and immediately started experimenting. Co o k i n g a n d b a k i n g h ave b e e n a passion of mine since then and with the encouragement of family and friends, I have kept it going. This laid the foundation of how Namz Bake House started & I realized that I have finally found something that I love and it’s such a wonderful feeling.
Who all have inspired you?
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Well, I think the French patisserie Cedric Grolet for truly modernizing baking and closer to home, Vijay Wanchoo, Sr Vice President & GM of the Imperial New Delhi. Not many know, Vijay started out in F&B and pioneered live cooking in Indian Television. He understands this as the back of his hand and so much a casual chat with him teaches you though he keeps a very busy schedule.
What are your Hot selling products? Artisanal breads, Fondant Cakes & ageless Chocolate Truffle/Black Forest cakes. Recently we branched out into handmade chocolates and the demand is high for our luxury line.
What is in demand these days ? In Covid times, people tend to order more in - house for consumption as long as they are convinced of your hygiene & sanitisation orders keep flowing.
How you ensure healthy aspect? With consciousness around health increasing manifold, it is the new mantra for the baking industry. Reduction of fats & calories, using sugar free products, creating low fat desserts and offering a range of healthy products is what we do.
Your favourite tool?
a bakery chef? Natural ingredients sourced tend to have variance, competitiveness in the food industry in high & managing customer expectations as you have to always get it right & on time.
What do you like about your job? It’s not a job as I get to indulge my passion but seriously the positive customer feedback is an unparalleled high.
What you don’t like about your job? At times, the hours can be very long and I miss my lazing days some times.
What is your strength as a chef? Passion
What is your working philosophy? Each day is a challenge full of learning opportunities, you need to bring to the table on a daily basis strong interest, physical strength, passion & love for what you do.
How do you like to de-stress? Spa time is the best de-stress for me.
What are your dreams? Haven’t really got around dreaming, life has been too kind and fulfilling thanks to the Almighty, I am contented.
B a k i n g Ove n a n d t h e n of co u rs e, Ramekins for custard.
What is your mantra for success?
What are the challenges faced by
Be honest & sweet in your dealings and never ever compromise on quality.
Feb-Mar ’21
