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Swaaa🇮🇳 🇳🇬

@swa_tej

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Executive Bakery Consultant | Artisan Sourdough & Viennoiserie Specialist | Bakery Setup, Menu Development & Team Training

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ABOUT ME. 👨‍🍳
More than a pastry chef.
More than a baker.
I’m a creator, leader, teacher, and lifelong student of the craft.
20 years in baking have taught me that great bread and pastry aren’t built on recipes alone — they’re built on discipline, consistency, curiosity, and the courage to keep evolving.
From mastering fermentation to building teams, developing systems, creating SOPs, and training the next generation of bakers — my journey has always been about turning passion into something exceptional.
I believe in bold ideas, honest craft, continuous learning, and creating with purpose.
Still dreaming.
Still learning.
Still creating.
Still becoming.
— Swatej, Pastry Chef 👨‍🍳

#PastryChef #MasterBaker #ProfessionalBaker #SourdoughSpecialist #bakerylife by @swa_tej

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a month ago

Layers of golden perfection, wrapped around rich dark chocolate. 🤎

Our Pain au Chocolat is crafted with carefully laminated butter dough, creating delicate, crisp layers that shatter beautifully with every bite.

Deeply caramelised on the outside, light and buttery within, with a generous heart of molten chocolate.

Simple ingredients. Precise technique. Pure viennoiserie craftsmanship.

#PainAuChocolat #Viennoiserie #FrenchPastry #ArtisanBakery #laminateddough by @swa_tej

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2 years ago

Bold flavour. Slow fermentation. A little heat.

Our Sourdough Jalapeño & Cheddar Bagels bring together the chew of a traditionally crafted bagel with the tang of natural fermentation, sharp cheddar, and bursts of fresh jalapeño.

Boiled for that signature bite, baked until beautifully golden, and finished with melted cheddar for an irresistible savoury crust.

🌶️ A gentle kick
🧀 Rich, sharp cheddar
🥯 Naturally fermented sourdough

Cheesy. Chewy. Spicy. Completely addictive.

#SourdoughBagels #JalapenoCheddar #SourdoughBaking #ArtisanBakery #bagellovers by @swa_tej

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1

a year ago

Deeply fermented. Intensely aromatic. Made for those who appreciate real bread.

Our Black Olive Sourdough brings together a beautifully developed crust, an open and tender crumb, and generous pieces of black olive folded into the dough. The natural tang of sourdough meets the rich, savoury character of olives in every bite.

Slow fermentation gives this loaf its depth, while the olives add bursts of Mediterranean flavour throughout.

Rustic by nature. Refined by craft.
Black Olive Sourdough — nothing ordinary about it. 🫒🥖

#BlackOliveSourdough #SourdoughBread #ArtisanBread #NaturallyFermented #SourdoughBaking #ArtisanBakery #BreadCulture #HandcraftedBread #Fermentation #FreshlyBaked by @swa_tej

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2 years ago

The Art of Crust. The Science of Fermentation.

A bold, blistered crust. An open, irregular crumb. A delicate balance of acidity, aroma, and texture.

Crafted through natural fermentation, where wild yeast and lactic acid bacteria transform simple flour and water into something extraordinary.

Every fold builds strength. Every hour develops flavour. Every bake tells a story of patience, precision, and craftsmanship.

Real bread. Natural fermentation. Timeless artisan excellence.

#CountrySourdough #ArtisanBread #SourdoughScience #NaturalFermentation #lavonneacademyindia by @swa_tej

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5 hours ago

Hand-twisted. Golden-baked. Finished with a heart of ripe raspberry. Indulgence, elevated. ✨

Warm knots, sweet raspberry filling, and a cup of something hot. This is your sign to slow down and treat yourself ☕🍓

#raspberryknots #freshbaked #bakerylove #pastrygoals #foodiefinds by @swa_tej

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a day ago

Pain Au Raisins | Precision in Every Spiral. 🥐✨

Delicate layers of laminated dough, enriched with silky pastry cream and studded with plump raisins—where French viennoiserie meets the science of fermentation.

Controlled dough temperature, precise lamination, and optimal proofing create the foundation for a crisp, golden exterior and a tender, beautifully layered interior.

Every spiral reflects the balance between technique, time, and temperature.

Not just baked. Engineered through craftsmanship.

#PainAuRaisins #Viennoiserie #LaminationScience #ArtisanBaking #lavonneacademyindia by @swa_tej

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2 days ago

Sourdough Cinnamon Rolls — where fermentation meets structure.

A great sourdough cinnamon roll is not simply about softness—it’s about controlling fermentation, gluten development, and moisture.

During fermentation, wild yeast produces CO₂, which expands the gluten network and creates the roll’s light, airy structure. Meanwhile, lactic and acetic acid bacteria develop organic acids that contribute depth of flavour and improve dough characteristics.

The enriched dough contains fat and other tenderizing ingredients, which partially interfere with gluten formation—giving the finished roll its characteristic soft, rich and delicate crumb.

The real skill is fermentation control: under-ferment and the roll becomes dense; over-ferment and the structure weakens.

The goal?

Maximum flavour. Maximum tenderness. Maximum structure.

That’s the science behind a properly fermented sourdough cinnamon roll. 🥐

#SourdoughScience #CinnamonRolls #ArtisanBaking #SourdoughBaker #MasterBakerIf by @swa_tej

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9 days ago

Protein percentage doesn't tell the whole story. Gluten quality, absorption, and fermentation tolerance matter just as much. A well-milled 12% protein flour can often outperform a weaker 13% flour in sourdough production. Master the flour, not just the number.

#SourdoughScience #BreadFlour #ArtisanBaking #ProfessionalBaker #GoldenFermentPro by @swa_tej

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9 days ago

THE ART OF CHOOSING A BANNETON

A banneton is more than a vessel for proofing — it is part of the architecture of the loaf.

The correct size should complement the dough weight, hydration, fermentation, and dough strength.

Too large, and the dough loses support.
Too small, and expansion becomes restricted.

When the banneton is correctly matched to the dough, it provides structure while allowing fermentation to express itself naturally.

Precision in bread begins long before the oven.

— Swatej |

#Sourdough #Banneton #SourdoughScience #ArtisanBaking #BreadScience by @swa_tej

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10 days ago

In T55 flour, the "55" refers to the ash content of the flour, not the protein percentage.

The French flour classification system measures how much mineral residue (ash) remains after 100 g of flour is burned in a laboratory.

T55 = about 0.55% ash content

T45 = about 0.45% ash content (whiter, finer pastry flour)

T65 = about 0.65% ash content (more minerals, often used for artisan breads)

T80, T110, T150 = progressively higher extraction and more whole-grain characteristics

For bakers:

T55 is the standard French bread flour used for baguettes and many viennoiseries.

It is usually whiter than T65 but less refined than T45.

Protein content varies by mill and is not determined by the "55" number.

As a sourdough and viennoiserie baker, think of T55 as a medium-extraction white flour commonly used for baguettes, croissants, and country-style breads.

:

#T55Flour
#BakingScience
#ArtisanBaking
#ProfessionalBaker
#frenchflour by @swa_tej

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11 days ago

Seeds on the outside. Flavor all the way through. 🌾

A crust kissed by the oven, coated with flax, sunflower, and pumpkin seeds, creating the perfect balance of crunch, aroma, and texture. Simple ingredients, crafted with patience and baked to perfection.

#SourdoughBread #ArtisanBread #BreadBaking #SeededBread #SourdoughScience 🍞✨ by @swa_tej

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18 days ago