|
| Pics: Nikhil Ghorpade |
 |
 |
Although breads have pretty much been an integral part of our diet since childhood, it is only more recently that our palates have evolved with new varieties displayed in buffet brunches and establishments with a global flair.
Not just breads — cakes and all kinds of pâtisserie items have evolved from the mundane to the exotic. Flour Works is the kind of place such fare is not only conceptualised but also executed perfectly!
The passion for ‘flour’ is well-represented in the decor of this spacious bakery-cum-eatery. Real raw husks and maize strands substitute the usual tabletop flowers. A separate section displays cookies, breads and cakes, all baked in-house and kept in pretty baskets up for sale.
The diversity is vast — at a single glance I spotted focaccia, multi-grain bread, sourdough bread, onion garlic bread, lavache, walnut shortbread, carrot muffins, potato bread, brioche, chocolate-coffee chip cake, chilli cheese straws, chocolate-almond biscotti, orange cookies, chocolate chipmerins, chocolate straw cake, chocolate truffle cake, carrot cake with cream cheese icing, New York cheesecake, Chocolate Decadence and much more!
Obviously, it is flour-based baked preparations one spots on the menu. Eggs made in all sorts of ways, sandwiches, salads and pizzas go hand in hand with several international kinds of coffee and refreshing teas. I was happy to hear that the eggs are available even at dinner time.
I sampled their Eggs Benedict (Rs 215) for dinner and found them quite satisfying. The muffin-base for the poached eggs was fresh and light. While this might look like an easy preparation, it is actually rather tricky to get the egg whites to glaze over the yolk just perfectly when you are poaching the egg.
However, these guys managed! The hollandaise sauce they used was very creamy, a heavy coagulation of butter and egg yolk cooked to perfection. I also tried their Pesto Margherita (Rs 295) over thin crust bread.
While the bread was evenly crispy on both sides and nicely soft as you moved in towards the centre, the pesto sour tomato slices didn’t gel very well with me. Their Tomato Mozzarella and Basil in Ciabatta sandwich (Rs 150) was plain enormous.
While the description in the menu says fresh mozzarella what they had wasn’t really fresh baby mozzarella but the sliced processed kind. Nonetheless, the bread was great — there was this wonderful ‘cushiony’ feel to it when you bit in, which is exactly the concept from which the word ‘ciabatta’ is derived.
Breads are just half the variety available there. The kitchen counters are full of puff pastries, croissants and innumerable tarts. Dessert options are flooded with a chocolate gateau, terrine, Quatuor a flan, crepes suzette and more.
Their Chocolate Decadence, which we sampled, was full of chocolate right from the thick covering to the moist gooey cake inside. Visiting this place was maddening (in a very good way) for me because i was thrilled to discover such a true-blue bakery in the quiet bylanes of Kalyani Nagar.
Such a variety of breads and baked products is hard to find even in five star breakfast buffets. If you really go think about it, shopping here is the greatest thing since… sliced bread!
Flour works
Nirvana Commercial Complex,Plot No 18, Sr No 213/214/2, North Avenue, Kalyani Nagar 26680474
|
08:23:44 AM