Samina Courtin revealed how she designed her DIY luxury dessert kits.
She first became interested in baking when she was a child, creating baked goods in the microwave.
She then trained with chef Raymond Blanc at the Manoir aux Quat ‘Saisons and started her own business.
Samina, from Streatham, London, said:
“We’re all pretty greedy, especially on mum’s side, it’s a big part of everyday life – but in terms of making sweets or desserts, they usually went to Ambala and Royal, they wouldn’t really do. things at home. “
But she quickly discovered a passion for homemade baking because she has always had a sweet tooth.
Samina continued, “I loved baking and always had a sweet tooth, we should all allow ourselves to be treated, the fact that you make the dessert is more of a process that you can enjoy and relish, rather. than throwing a bag of cookies down your throat.
“You can enjoy more of it when you know what’s in it.
“I would always be the baker, because my mom was more of a savory thing.”
Like most South Asian mothers, Samina’s mother used “andaaza” (guessing) for cooking.
But in pastry making, Samina knows that it takes precision.
She said MyLondon: “To this day mom doesn’t own a scale, but she’s like no I know exactly what I’m doing.
“But I was really a pastry fan and you have to be more specific, you can’t put everything together!” “
Samina started out as a beginner, but only found out that she could bake more complex pastries after meeting her present-day husband, who is French.
After visiting France, she realized that desserts were complex and she was fascinated by them.
Samina said: “I met someone who was French so I started to tour France and understand the amazing world of pastry making.
“I was fascinated and during my lunch breaks at work I would go to the supermarkets to try and do the exact same things at home.
“It was all about trying everything and trying everything, their pastries are a feast for the eyes and you come across a huge range of amazing treats.”
After visiting France, Samina ended up training as a pastry chef and took her career more seriously.
She said the experience was amazing, adding that pastry chefs work differently from regular chefs because they are extremely focused.
Samina said she is happy to represent South Asian women in an industry dominated by white men.
“There aren’t enough women and diversity in this industry and I don’t know why, but I’m happy to represent.”
“When I was working as a pastry chef I would say it’s pretty masculine, it was probably 70% male, but when you bring it back to the kitchen at home it’s usually women.
“My clients are also predominantly women. “
She ended up creating Mon Dessert, a luxury dessert company that allows people to make chef-level desserts at home.
His DIY kits were quickly picked up by Fortnum and Mason, then Harrods.
On why she created DIY kits, Samina said:
“Everything about the pastries looks delicious and they are so complex and beautiful to look at, that’s where the idea came from, how can an ordinary person easily make these complex treats?” “
Mon Dessert offers a range of kits to choose from with more desserts available in 2022.
Samina even paid tribute to her heritage:
“I even released Indian stuff, we have Barfi there so it’s more and more diverse with not just French, in the end I want all types of desserts in the world!
“We have French, Italian and British classics – there will be a lot more from 2022 all around. “