Baking in India has long stood at the edge of mainstream culinary culture which is admired, yet often seen as foreign and inaccessible. But Chef Dr. Avin Thaliath is shifting that perception with determination and scientific precision. His work reimagines baking not just as a craft, but as an evolving discipline rooted in culture, memory, and method. From the kitchens of Kochi to classrooms in France and back to Bengaluru, his journey reflects a purposeful quest: to make baking both relatable and rigorous in the Indian context.
From Kochi kitchens to French ovens
The seeds of his culinary vision were sown in the kitchens of his mother and grandmother, where flavours weren’t just tasted, but also felt. These intimate moments, layered with emotion and memory, kindled a deep connection to food. But it was his formal training in France that gave structure to his instincts. Immersed in the rigours of traditional French pastry-making, Avin discovered his passion not just for baking but for the science that fuels it. A pivotal internship sparked this awakening, where his early achievements like baking his first baguette cemented a lifelong commitment to the art.
Building Lavonne: A space for learning and innovation
Returning to India, Avin was met with a culinary landscape unprepared for the technical sophistication he had acquired. But rather than compromise, he chose to pioneer. In 2012, he co-founded the Lavonne Academy of Baking Science and Pastry Arts in Bengaluru, the first of its kind in India. Through this platform, he introduced Indian students to global baking techniques, while adapting them to local climates, ingredients, and cultural preferences. Whether it’s tackling India’s inconsistent flour grades or navigating the country’s humid climate, Avin teaches bakers not only the how, but more importantly, the why.
Blending science with tradition
His methods go beyond mere recipes. Techniques like autolyse and sourdough fermentation are deconstructed in Lavonne’s classrooms to reveal their scientific underpinnings. By grounding art in science, he empowers his students to innovate, not imitate. The aim is clear: nurture a generation of bakers who can both honour tradition and break new ground.
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Returning to his roots
Avin’s influence extends beyond teaching. His return to Christ University as a professor is a full-circle moment, giving back to the institution that once shaped him. And now, through his book A Baker’s Journey, he distills years of expertise into an accessible guide for both professionals and hobbyists. This work captures his unique philosophy, uniting the science of ingredients, the artistry of creation, and the cultural memory embedded in food.
A legacy baked with purpose
Through it all, his grounding remains firmly rooted in the kitchens of his childhood, inspired by the women who first opened his eyes to culinary wonder. Today, his mission is to democratize baking in India, making it a practice not reserved for elite kitchens but a joy within reach of every home cook. Dr. Avin Thaliath stands not just as a master baker, but as a visionary and a bridge between worlds, melding global standards with Indian soul. Read More