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Shikha Kaiwar
Members Public

A Food Journey in Rio De Janeiro

There is no better place in the world for food than in a tropical climate during the summer. The produce is unimaginable, and to experience it feels almost sinful. Nature just makes food like this without asking?! What did we do to deserve food like this? I just got back

Shikha Kaiwar
Members Public

Finding Royalty in the Oven

I’ve made galette des rois every year since moving to London. Last year, I filled it with a dense Nutella frangipane. The year before, my first year in London, I made a traditional one, of which there is no photographic evidence apart from some scribbles in my notebook. I

Shikha Kaiwar
Members Public

Navigating relevancy and creativity (ft. a cake)

By several measures, I am not a relevant person. I don't watch reality cooking shows (no, not even Great British Bake Off). I did not make sourdough starter during the pandemic. I do not like macarons. I did not eat soufflé pancakes in Japan (they aren't

Shikha Kaiwar
Members Public

Eat a Pastry, Eat the World: My Interview on the Experience Explorer

A conversation with experiences expert Christina Herbach about the intersectionality of desserts, design, and exploring the world more deeply.

Shikha Kaiwar
Members Public

A Personal Celebration of World Nutella Day

Today is World Nutella Day! It's a silly day, in the way that Ice Cream Day is a day and Chocolate Chip Cookie Day is a day. There are more foods than there are days in a year, so a food rarely gets to claim a day as

Shikha Kaiwar
Members Public

Recipe: Nutella-Swirled Banana Bread

One of my golden rules of being a pastry cook is to never, ever be too good to make banana bread. No matter what level of baking you're at, you can always learn something from banana bread. It's a pastry that's stupefyingly easy, frustratingly