On the Brew Board: Vinesh Johny of Lavonne Academy of Baking Science and Pastry Arts, Kopitiam Lah, and LICK
Local Roast: How a college kid’s idea turned into Lavonne Academy, arguably India’s best pastry school
Soups and Short Eats: The creative process, the evolution of India’s pastry scene, and the tightrope walk of scaling up without selling out
House Special: Holistic hospitality: – from Lavonne’s classroom, Kopitiam Lah’s coffee culture, to the ice cream fueled frenzy of LICK
Chef’s Blend: The wild side of dessert innovation, the Indian ingredients he’s most excited about, and why VC money can’t buy soul.
From The Counter: From finding Bangalore’s sweet spot for global flavours to the power of patience and practice
Pastry: Leadership, team spirit, parenthood, and chocolate flutes.
This episode is about breaking moulds and finding flavour in unlikely places, so what better pairing than Chilli Cheese Bhujia by Bombay Sweet Shop – fiery, cheesy, and impossible to put down.
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Host: Smitha Menon
We’re on YouTube, Spotify, and wherever food memories live. Drop in to say hello at smitha@smithamenon.co or contact@maed.in
This is a Maed in India production.
