ABOUT US
A partnership between two seasoned Chefs, two well travelled food lovers and their passion to give Trivandrum the best of European bakeries and Cafes led to the conceptualisation of La Forno Cafe (LFC). We offer you traditional products, together with new interpretations of traditional ones. We are always on the lookout for ways in which new technology can help us improve the quality, taste or appeal of our products. And new technology also enables us to respond to rising trends and changing needs in the market – swiftly and professionally. Our aim is to act as a responsible business partner. As such, we proactively investigate ways to improve our quality, efficiency and entrepreneurship. Again, our team of devoted employees is what makes this possible, because they share the same business spirit as the LFC management.
OUR VALUES
Craftsmanship: Honor the tradition. Revere the product. Innovate continuously. Hone our skills.
Integrity: Do what’s right. Make quality products. Respect one another.
Teamwork: Be cooperative. Coordinate our skills. Rely on one another.
Community: Connect with others. Celebrate differences. Acknowledge need.
Passion: Love the product. Serve people. Have fun.
OUR VISION
La Forno Cafe (LFC) will become a market leader in providing quality baked products at competitive prices, ensuring maximum value to the retail and institutional customers while optimising operational efficiency of the manufacturing process.
OUR MISSION
At La Forno Cafe, we strive to bring joy and happiness to people by offering them quality baked products. Our gourmet delicacies are all about sharing, generosity and tradition. By selecting the best quality ingredients and guaranteeing freshness, we manufacture excellent bakery products with added value for all the stakeholders of our company, including our employees and their families.
HISTORY OF BAKING
Bread is the staff of life as the saying goes. There’s just nothing that compares to the aroma of fresh-baked bread or the feeling as you bite into a warm, buttered roll or croissant or break into a crackly baguette or sourdough loaf. The world’s oldest oven, around 6500 years old, was discovered in Croatia.
Bread baking began in Ancient Greece around 600 BC. Egyptians were pioneers in baking and the traces of their baking are as old as 2600 B.C. Egyptians were the one who started baking bread using yeast. Boulangerie, Viennoiserie & Patisserie Boulangerie is a French bakery, as opposed to a pastry shop. Bakeries must bake their bread on-premises to hold the title of ‘boulangerie’ in France. While a boulangerie may also sell pâtisseries and viennoiseries, their main trade will be in traditional French breads. Viennoiserie refers to breakfast pastries made in the style of Vienna, Austria. While they did not originate in France, viennoiseries rose to prominence after an Austrian military official, August Zang opened a bakery Boulangerie Viennoise in Paris, bringing new ideas to French pastry circles. Viennoiserie is the ‘bridge’ between pâtisserie and French bread. These goods are typically made with white flour and active yeast cultures, which cause the dough to rise quickly and achieve the perfect flakiness.
Pâtisserie is used to describe French pastries and the pastry shop they are sold in. Pâtisseries are traditionally light and delicate, as well as sweet and decadent. For European bread and pastry, the use of natural ingredients, sourdough, mother yeast, and ancient grains mixed together and processed slowly—long resting and proofing time—are the key factors to obtain high-quality bread and pastries, as required by most consumers nowadays. La Forno Cafe(LFC) brings the delectables from an European Bakery to TVM. We source out our ingredients from around the World to bake the most authentic and innovative goods following traditional and nouvelle cuisine techniques.
Our goods are baked fresh on site throughout the day to deliver the best tasting products. Few of our signature items from our Boulangerie/Bakery are: Croissant – is a buttery, flaky, French viennoiserie pastry. Croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture Pain au chocolat – also known as chocolatine in the south-west part of France and in Canada, or couque au chocolat in Belgium, is a type of viennoiserie sweet pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, with pieces of dark chocolate in the center.
Danish – is a multilayered, laminated sweet pastry in the viennoiserie tradition. The concept was brought to Denmark by Austrian bakers, where the recipe was partly changed and accommodated by the Danes to their liking, and has since developed into a Danish specialty. Kouign-amann – a sweet baked product containing layers of butter and incorporated sugar from Brittany, France. Cinnamon roll – consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked. Beignets – fried yeast pastry dredged in powdered sugar. Made famous by French Creole diaspora in Louisiana, US. Baguette – a long, thin type of bread of French origin that is made from flour, yeast, water and salt only. It is distinguishable by its length and crisp crust. Sourdough Loaf – a bread made by the fermentation of dough using wild lactobacillaceae and wild yeast.
Lactic acid from fermentation imparts a sour taste and improves shelf life. Few of the comfort food from our kitchen are: Paninis – pressed sandwiches on Ciabatta or sourdough bread slices Sourdough Pizzas Handmade Pastas with freshly made sauces Filet Mignon – tenderloin steak, reverse seared with classic accompaniments Freshly brewed by our Barista: Coffee Tea Decadent Blends and Shakes