Kameel Rasyid Eril, co-founder and head chef of bkry, discusses bakery trends and shares news on his latest venture.
How did it all start?
I used to help my mom bake in our home country. Subsequently, after finishing culinary school, I pursued a career in the baking industry and participated in competitions to hone my skills. With each step I took, from learning traditional recipes with my mom to competing at a professional level, I inched closer to realizing my dream and opening my own bakery. Moreover, my passion for baking, fueled by these experiences, continues to guide me toward creating a bakery that blends tradition with innovation.
What sets artisan baking apart from commercial baking?
Artisan baking stands out from commercial baking due to its focus on traditional techniques, high-quality ingredients and craftsmanship. In contrast to commercial baking’s mass production and additives, artisan baking employs small-batch production and natural fermentation. Consequently, this results in bread and pastries with superior flavor, texture and nutrition. As an artisan baker, I prioritize both the art and science of baking, utilizing the finest ingredients and ethical farming practices while allowing ample time for proper dough development.
How do you source your ingredients and why is quality important in artisan baking?
I source my ingredients from local farmers who prioritize sustainable and ethical practices, ensuring they are fresh, high in quality and chemical free. Consequently, ingredient quality is crucial because it directly impacts the flavor, texture and nutritional value of my baked goods. By using the best ingredients and traditional techniques, I enable natural fermentation and proper dough development, resulting in significantly better bread and pastries. Moreover, supporting ethical farming promotes environmental sustainability, especially by protecting and enhancing our soil, aligning with my values and enhancing the integrity of my artisan baking.
What are the latest baking trends?
The latest baking trends include sourdough, ancient grains, gluten-free and plant-based options, as well as artisanal pastries. Additionally, sustainability is key, with bakers increasingly using locally sourced, organic ingredients and eco-friendly packaging. Moreover, there is a growing focus on reducing food waste and supporting ethical farming practices within the baking industry.
