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Updated: May 13, 2014 17:47 IST

Piece of cake

NEETI SARKAR
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Combos rule: Blossom keeps it quirky
Special Arrangement
Combos rule: Blossom keeps it quirky

Airhostess and baker Blossom Fernandez revels in both jobs

Pursuing two interests isn’t uncommon but being equally good at and dedicated to both is not everyone’s cup of tea. A full-time air hostess with a leading airline, Bangalore-based Blossom Fernandez, is also an entrepreneur.

Blossom runs The CakeAiry, a home bakery that specialises in exotic and “sometimes eccentric combinations.The Cake Airy came into existence when I decided to pursue my passion for baking in my time off work. Having a job that takes me around the world makes it easy for me to source ingredients that aren't easily available here. And my love for all things sweet exposed me to flavours that I never knew existed. I've realised that the crazier the combinations, the more eager people are to try it!”

With her primary focus on preserves, marmalades and flavoured butters, Blossom states: “I work only with seasonal produce, thereby keeping all products free of preservatives, colours and artificial flavours. I am big on recycling so clients have the option of returning empty bottles and getting free products in return. All products are made to order so each jar sold is made keeping in mind the specific needs of the client, be it low fat, low sugar and at times extra alcohol.”

While as an airhostess, Blossom hardly stays put, her other job calls for creativity and care. “Managing two careers is no piece of cake but I'm fortunate that I have a full time job that keeps me up at odd hours. Having no routine, standing long hours and sleeping seven hours a day, works very well for me. So while most people sleep at night, I am stirring away till the wee hours of the morning. Research is mostly done on the way to or from the airport. Concoctions are thought of during sleepless nights after a tiring flight and for fear of forgetting it, the sleepless night turns into a sleepless day where I'm trying to make them look and taste right.”

Combinations Blossom says is what “makes curious foodies return for more. There are takers for my signature mango chilli jam, orange ginger butter, fiery guava preserve or green mango and onion marmalade. All products are available on order and can be viewed on my Facebook page. The baking that I do now includes only tea cakes and muffins.”

Success comes at a price. “Since my full time job keeps me out of the city and country often, I cannot afford to advertise much because I wouldn't be able to handle the orders.”

Looking ahead, Blossom aspires to “sell my products through cafes and restaurants that practice and believe in the same ideals that I do when it comes to food, i.e., keeping it natural. I do not want to become another brand in the market but rather wish to be known for quality and attention to detail.”

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