COMMENTARY, July 23 — Is it just me or is sourdough bread sort of passé suddenly? Has everyone gotten over the joys of baking during the Covid-19 lockdown? Perhaps not;...
COMMENTARY, July 23 — Is it just me or is sourdough bread sort of passé suddenly?? Perhaps not; sourdough bakeries, from home businesses to brick-and-mortar shops, are still very much thriving.
What are pastries, then? Clearly the origins are enough to differentiate them — you don’t need to be a Frenchto elevate the humble doughnut to something more precious with the right filling and garnish. This outsider trait is more common than you might realise . The conventional belief is that many of these new pastry businesses are upstarts; fresh graduates from pastry schools that eschew joining a"proper”, well established bakery orThe truth is rather less straightforward: more of these pastry entrepreneurs are simply foodies who have tired of their corporate nine-to-five grind and have sought out a more personally satisfying outlet for their creative energies.
So, no — these pastry businesses aren’t vanity projects. They can be lifesavers, an alternate source of income and revenue in uncertain times but also emotional salves for weary souls exhausted by the rigours of a long pandemic.
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