- The Gist: Pastries and bread give rise to a fresh aspect of Peruvian cuisine
- The Chef: Ana Velasquez
- Location: 155 Westbourne Grove, London W11 2RS
- Food in 5 words: Andean sourdough, brioche and tarts
- See more: www.andinalondon.com
How did we get here?
Having helped to pioneer Peruvian cooking with his ceviche empire, Martin Morales is now opening London’s first Peruvian bakery in May, called Andina Panaderia.
“I’ll never forget the first time I experienced the bakeries of the Andes. I was just six years old and after an eight-hour journey up through the mountains, we arrived at Santiago de Chuco, my gran’s village, to be greeted by the enticing aromas of fresh bread and pastries,” Morales said.
“My team and I have been travelling across the regions of the Andes meeting bakers, cooks, farmers and learning new recipes and techniques which we can’t wait to bring to London,” he said.
Peruvian food and its ingredients are experiencing a push in the UK, with this new bakery set to take the cuisine even further.
What’s different about it?
The bakery will pay homage to the female Andean chefs who have inspired Morales and his team since opening Ceviche.
Led by head pastry chef Ana Velasquez, Andina Panaderia will specialise in slow fermentation baking with traditional sweet and savoury pastries and breads, alongside hot dishes, lunchtime salads and all-day brunch-style dishes to eat in or take away.
You’ve got to try…
Peruvian breads such as Andean black mint and sweet potato sourdough, the delicately crusted traditional pan frances roll (a pair of attached soft rolls) and the challah-like chancay bread, a cinnamon-scented take on brioche
Sparkie also likes…
Sweeter treats like the pastel de lucuma, an Andean spin on the famed Portuguese custard tart.
There’s also the chicha morada muffin: a purple corn muffin with a moorish corn and almond centre.
You’ve had your fill of ceviche and want to dig deeper into Peruvian specialities.
Plus, Morales is also opening a new restaurant next door, called Andina Picanteria, an ode to the Peruvian picanterias: family-run, roadside restaurants that form the culinary hub of the community across the 11 regions of the Peruvian Andes.