Kamal Ghorui
Panaji: Despite the commercial LPG shortage that has disrupted kitchens across hotels and restaurants, Goa’s baking community met its annual production target of nearly one tonne of hot cross buns this Maundy Thursday.According to members of the state’s bakers’ association, which comprises roughly 500 bakers across Goa, the shortage of commercial LPG, unavailable for nearly two weeks, posed a hurdle. Unlike their rural counterparts, who could fall back on traditional firewood ovens, urban bakers had limited alternatives.“In villages, shifting to firewood is manageable, but in cities it becomes extremely difficult,” president of the association, Agapito Menezes, said. “So, we transitioned largely to diesel-based induction cookers or ovens run on electricity to keep production going.”This swift adaptation ensured that output remained unaffected. As in previous years, approximately 20 bags of hot cross buns, each weighing 50kg, were produced across Goa, amounting to about 1,000 kg in total.Hot cross buns, a staple associated with the Easter season, are a sweet bread filled with raisins or tutti-frutti. Prices this year ranged between Rs 5 and Rs 10 per bun, depending on size and filling.Assiss Cardozo, owner, Simonia Bakery, said, “The season demands that we deliver hot cross buns, so somehow or the other, we have to manage, otherwise we risk losing business.”With strong coordination among bakers and the use of alternative energy sources, Goa’s baking industry ensured that a seasonal tradition remained intact for consumers.“We have encountered the same hurdles with Easter cakes and sweets; however, we will ensure that there is no shortage in production and supply of traditional items for the festival,” Menezes told TOI.
