The acclaimed chef is expanding his culinary empire to a new emporium dedicated to the country’s finest baked goods
Few have been as instrumental in championing Peruvian cuisine in the UK as Martin Morales, some of the best examples of which can be found at his restaurants Ceviche, Andina and Casita Andina. Now he is turning his attentions to another, perhaps less published, element of the country’s cuisine – baking – which will be the star of the show at his next venture Andina Panaderia, opening in Notting Hill next month.
The first dedicated Peruvian bakery in the capital, it will be launched alongside new forty cover restaurant Andina Picanteria, with both locations paying tribute to the female Andean chefs who have inspired Morales along the way. The bakery itself will be led by head pastry chef Ana Velasquez, and promises a wide range of both sweet and savoury offerings with a focus on traditional slow-ferment baking, which will sit alongside a range of hot dishes and salads to eat in or takeaway.
What has been revealed from the menu so far certainly sounds exciting, with many speciality items you’re unlikely to find elsewhere. I particularly like the sound of the breads, which will include an Andean black mint and potato sourdough, cinnamon-scented sweet chancay bread and traditional crusty pan frances rolls. Also sure to be popular is its spin on a Portuguese custard tart, the Pastel de Lúcama, and a highly instagrammable chicha morada muffin, made from purple corn with a corn and almond mix concealed within.
Opens 8 May at 155 Westbourne Grove, London W11 2RS; andinalondon.com