Post by Marsella BakeryIn Kenya, wedding cakes have long been a symbol of unity and prosperity. Historically, these cakes were simple, often homemade confections shared among family and friends. As time progressed, the tradition evolved, incorporating both local and Western influences.
Post by Marsella BakeryEnzymes play a crucial role in the development of bread flavor. During the fermentation process, enzymes break down complex carbohydrates into simpler sugars, which contribute to the bread’s taste. Amylases, for instance, convert starch into maltose, providing a subtle sweetness. Proteases break down proteins, releasing amino acids that contribute to the overall flavor profile.
Post by Marsella BakeryMastering the art of baking perfect buns at home requires attention to detail and practice. By understanding the fundamental principles of dough preparation, shaping techniques, and baking methods, one can consistently produce delicious, homemade buns. Experimenting with various flavors, textures, and presentations allows for endless creativity in the kitchen.
Post by Marsella BakeryThe day of a Kenyan baker commences well before the first rays of sunlight grace the horizon. At approximately 3:30 AM, the baker’s alarm signals the start of a new day. This early rising is essential to ensure fresh bread and pastries are ready for the morning rush.
Post by Marsella BakeryKenyan cuisine is characterized by a rich tapestry of flavors and textures, deeply rooted in the country’s diverse cultural heritage. Traditional staples include maize-based dishes, such as ugali, alongside an array of vegetables, legumes, and occasionally meat or fish. These foods have sustained generations and continue to play a central role in Kenyan dining.
