24 May The Food of Love – Savoury City’s Pastry Perfection
If you’re one of the throngs who follow Savoury City’s social media platforms, you may have noticed something different lately. If you’re not sure what it is, I’ll give you a hint: it’s impossibly light, fluffy and flakey– and, no, we’re not talking about the Kardashians!
The Passion of Precision
The reason behind the emergence of their picture-perfect pastry photos (say that three times fast), is because Savoury City’s Blaine Arnot is up to something sweet! He’s totally revamping Savoury City’s pastry-making process! For those who don’t know Blaine, it’s safe to say that he’s a perfectionist–one has to be when it comes to pastry making. While cooking has a certain amount of free-wheeling jazz-like improvisation, baking the perfect pastry is all about exactness, measurement, and patience–the passion of precision.
A Pattern of Perfection
Blaine is an exacting character. His many talents include master bread maker, woodworker and photographer–one can see the pattern here. He understands, perhaps more than most, that perfection takes time, and one can’t rush it.
For Our Delight and Delectation
There is something comforting knowing that in the midst of the hustle and bustle of the city, Blaine is quietly, carefully and patiently crafting the highest quality baked goods and pastries for our delight and delectation. I don’t know about you, but I can’t think of a better job! But, that’s always been at the heart of why Blaine and Donna do what they do–spreading joy is their number one priority. And, it’s this passion for joy that spurred Blaine to take their pastry game to the next level!
Made Fresh In-House
I had the opportunity to chat with Blaine about his new pastry making endeavor. He explains: “My new motto for Savoury City is ‘if we don’t make it, we don’t sell it.’ Most caterers buy their pastry dough from wholesalers, but I wanted to make everything in-house from scratch. With the return of our very skilled pastry chef, this seemed like the best way forward.”
Food of Love
Blaine is all about creating experiences through food. Let’s face it, most of our most memorable moments involve food. And, in many ways, this was Blaine’s inspiration for taking Savoury City’s pastry game to the next level. He explains, “it’s like when you go to Paris and you have this gorgeous pastry. You come back home and you search for that similar pastry in the hopes to spark those precious Parisienne memories. However, to most people’s disappointment, they find that the croissant doesn’t live up to the one they had back in the city of lights. It’s a bit sad really. What I want to do is recreate that culinary experience for people. I want the memories of being in love and walking down the Champs-Elysées flood over people as they bite into my pain-au-chocolat!”
Transported By Pastry
Having been to Paris many times (and, yes, a few of those times whilst in love), I can attest to the efficacy of Blaine’s pastry ambition. One bite of his gorgeous croissant and I was back on the Rive Gauche, and somewhere in the distance, I swear I could hear the melancholy notes of Django Reinhardt.