Back to the classics
Take the pans out of the oven! The homemade is back. If you still don’t join the pastry movement, you’re on time. We have everything to inspire you.
The year was 2020. A pandemic later, we find ourselves in 2022. The world didn’t stop spinning. On the contrary, we had to work at forced marches. This was not negative, it was a necessary pause: forget about the streets, the offices, the cinemas, the restaurants, and all those social activities.
Spending more time at homemade us get into the kitchen as a hobby, which in many cases, also represented the beginning of a way to earn income in a difficult time.
That was the case with Andrea Ferrero and David Ayala-Alfonso, founders of Cuarentena Baking. “We started baking because we like to cook because, as for many, it was an activity to take out the stress,” says David, who is an artist and art curator. “We prepared countless recipes, baked so much that it was no longer possible for us to eat what we were doing. So we started giving away what we cooked to our friends,” he continues.
That was the beginning of Quarantine Baking, with a name that was born from that moment of uncertainty that came during the pandemic lockdown. The growth was organic, thanks to acquaintances who put in the hands of these two artists their most crazy sweet cravings, as well as a foray into social networks with an authentic and relaxed speech: “It was us, answering the messages, there was no formal and impersonal language. That’s what people liked,” Andrea adds. Two years later, they have a strong community on Instagram, regular customers of their sweet creations.
That was the beginning of Quarantine Baking, with a name that was born from that moment of uncertainty that came during the pandemic lockdown. The growth was organic, thanks to acquaintances who put in the hands of these two artists their most crazy sweet cravings, as well as a foray into social networks with an authentic and relaxed speech: “It was us, answering the messages, there was no formal and impersonal language. That’s what people liked,” Andrea adds. Two years later, they have a strong community on Instagram, regular customers of their sweet creations.
However, there are small details that can make the difference between a good and bad cake. For chef Maricú Ortiz, who has dedicated more than 40 years to the confectionery industry, this includes ingredients, since the quality of these is paramount, while another element is the persistent search to improve, perfect techniques, methods, and processes, to obtain constant and uniform products.
Culinary characteristics are also important. “The play of textures in the mouth generates the enjoyment of a dessert. That’s something that people discovered, and they’re not willing to go back to flat sensations,” says Chef Ortiz. In terms of flavors, the world is a sea of varieties, so there is no limit to combinations. Of course, preferences seem to lean more and more towards the simple.
Better old acquaintance?
Homemade, vintage decoration, and souvenir flavors are a trend. Fondant and cakes of crazy shapes begin to be overshadowed by the charm of the “traditional with a twist”. Such is the case of the creations of Andrea and David, who have poured their personality into each of the designs that have passed through their work table and that, little by little, has contributed to building a style.
- “People ask us how we achieved this success. There is no formula, you have to work hard; we had no shortcuts.” Andrea Ferrero and David Ayala-Alfonso. Creators of Baking Quarantine.
Andrea shares, “I feel that what impresses about vintage-decorated cakes is the harmony, symmetry, and cleanliness of their aesthetic.” David completes the idea: “And that comes from the beginning, if your foundation is wrong, it is very difficult for you to save it even covering it with a lot of decoration.” Both agree that, within baking, there are no shortcuts: everything is practice and hard work.
For her part, chef Maricú, who has seen all the fashions of the sweet world come and go, considers that the return to the simple is inevitable, having well-grounded bases is what has allowed building on them an increasingly sophisticated pastry that is close to perfection, but that, definitely, will never be able to completely displace the classic preparations that have remained in the taste of people with just reason.
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