The scent of freshly baked bread wafted through the air at the KATHA School of Entrepreneurship (KSE) bakery as students dipped their hands into flour and water. In a heartwarming collaboration, KSE joined hands with the Organic German bakeshop. This opened the world of artisanal European baking to young learners.
Michael Schmid, the German director of the bakeshop, visited KSE and was moved by the students’ passion and the atmosphere of the bakery. Inspired, he arranged for a workshop series that would bridge cultures through bread.
On April 28th, chefs Fakhria Siddique and Naresh, along with four enthusiastic volunteers, arrived at the KSE bakery. That day, 15 eager students learned the art of crafting Brezel (a traditional german bread). It was rewarding to see the students’ faces light up as their doughy loops formed like edible sculptures under mentorship.
The next day, four interested students visited the Organic German Bakeshop in Sultanpur. There, they mastered various baking recipes: three Brezel varieties, Hefezopf (a sweet, braided yeast bread), Zopf Knoten (a knotted delight), Nuss Hefezopf (braided bread), and crumbly cookies that melted on the tongue. On May 7th and 8th, students split their time between the KSE bakery and the professional kitchens in Sultanpur.
This workshop is a gateway to a brighter future for many students. Interested students can enroll for a two-year baking training course at their Varanasi branch, which includes German language lessons, covered living provisions, and the promise of a baking future in Germany. Rising like well-proofed dough, the skills and spirit of KSE students are expanding as they prepare to shape their futures in kitchens across the globe.
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