Passion fermented to perfection—that is Bengaluru-based chef Aditi Handa’s story in a nutshell.
From falling in love with sourdough to selling over a million loaves since the inception of The Baker’s Dozen (TBD) in 2013, she helmed the ethnic sourdough explosion.
Handa’s first dalliance with the culinary world came when she began training in a Lebanese kitchen in the US (to perfect the hummus), and then baking bread in Bengaluru— “Where all my friends said they loved the kinds of bread I baked, but everything tasted the same! I realised that since bread wasn’t birthed here, I had to learn from the best hands to get that expertise home.”
She soon left to pursue a Diploma in International Bread Baking from International Culinary Institute (New York), followed by a Diploma in Patisserie from Le Cordon Bleu, Paris, to power her own.