Noor Mubarak
The Notting Hill Bakery, Mumbai
Did The Notting Hill Bakery start as a passion project, or had it always been planned as a full-blown business? Do you bake at home or do you have a separate kitchen?
I launched The Notting Hill Bakery on May 12th 2020. I wasn’t going to open up for a couple more months, but I wanted to raise money for migrants who were stranded due to COVID-19, so I launched earlier than planned. Currently, I’m working out of my kitchen at home.
Where did you study baking? What or who inspired you to be a baker? How did this influence your baking style?
I studied at Le Cordon Bleu London and then worked in London for a couple of years. My love for baking started when I was nine. A cousin of mine was staying with my family, and we used to bake together after she would get back from university.
What are the clothes and shoes you prefer to wear when you’re baking?
Comfortable! Since I’m on my feet for a good 12 hours a day.
What are some of the misconceptions people have about baking and bread making in particular? Since it’s more scientific and tedious than cooking.
I think people have this misconception that it’s really hard! While yes, there are some pastries and breads that might be a bit on the harder side to master, it’s all about practice. The more you practice, the better you get at it – though even chefs make mistakes.
Do you use local ingredients, imported ingredients or a mix? What is the most important ingredient in your kitchen?
I’d say I use a mix of local and imported. For example, my butter, creams and chocolates are all imported. But my flour and sugar are local. I don’t know if this falls under an important ingredient, but I use buckets and buckets of Nutella a week. (For my Nutella-stuffed doughnuts, which is my most popular item). So I have to order in bulk and make sure I don’t run out.
What are some of your specialities? Which has been your most popular baked item?
My most popular items are my brioche, stuffed doughnuts and babkas.
Have you experimented with or reinvented any Indian sweets? Do you think Western-style pastries and desserts will ever be as popular as desi mithais in India?
I do believe there is a growing demand for Western-style pastries in India, since so many Indians travel abroad.
What new pastry are you working on that you are most excited about? Is there any pastry that you loved but the customers did not appreciate?
I’m currently working on my Christmas menu! I’m thinking, mince pies, apple pie, croquembouche and a few other things. I loved my Crack Pie, but I took it off the menu because I didn’t get many orders for it. It’s Christina Tosi’s (the owner of Milk Bar in New York) recipe and one of my favourite desserts.
Which are the pastries and desserts that are trending?
Lately, I’ve been seeing babkas pop up a lot on social media.
Are people looking for healthy dessert and pastry options or do they indulge when it comes to sweet things?
Every now and then I do get someone messaging me for healthy desserts, but it’s not something that I do. I’m not a big fan. They are just not as satisfying. I do have a lot of customers who order from me for their cheat meals. I’ll also do the same; I’ll be good all week and then treat myself to something indulgent on my cheat day. Life is too short not to be eating cake.
Is the day of the elaborately decorated cake done? Are people looking for great taste but visual simplicity?
I think there is a market for both. I’ll get customers who ask me if I can make an elaborate cake, and then I’ll get those asking me for that simple chocolate cake they grew up eating.
What do you think of the current craze for sourdough? Is it just a trend?
I’m always intrigued by food crazes, because sometimes I think to myself, “Why is this trending?” I mean, I do enjoy sourdough, but I don’t understand the craze around it. There are so many other types of bread that I personally think are more delicious. But when it comes to food, it always comes down to one’s personal preferences.
Did you bake through the lockdown? What was the demand like? Were people ordering more since they were at home?
I launched during the lockdown, and I think it was the best decision I made. I did feel there was more of a demand since we were all cooped up at home. Food is definitely a source of comfort.
What are your plans for the future?
I’m hoping to eventually move into a commercial kitchen; it is a bit of a struggle working out of my home kitchen. So, that’s definitely the next thing I’m planning.
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