Michelle Salam Sweet Temptation Bakery: A Journey of Excellence, Recognition, and Innovation in the World of Cake Art
From winning prestigious awards like the Cream Cake Award by Indian Cake Award (ICA) 2019, to being named Top 10 Cake Artist in India by Cake Masters UK in the same year, Michelle has cemented her place in the world of cake artistry.
Picture Credit: Michelle Salam
As the founder of Michelle’s Sweet Temptation Bakery, she’s been recognized not only for her mastery in whipped cream cakes but also for her impactful contributions to the baking community. Featured in renowned publications like Sugar Magazine and American Cake Decorating, Michelle’s exceptional work has earned her multiple accolades, including the Pride of Tropolite title and being named a Brand Ambassador for Tropolite Cream in 2019.
Picture Credit: Michelle Salam
Her expertise is sought after worldwide, with invitations to share her knowledge at several prominent baker’s conferences. Over the years, Michelle has mentored hundreds of aspiring cake artists, conducted international workshops, and was even honored with Women’s International Day North East Women Entrepreneur Award in 2019. With her state-of-the-art Atelier (Boutique Bakery) and a growing list of achievements, Michelle’s Sweet Temptation Bakery continues to inspire and set new standards in the world of cake artistry.
When did you start your journey as a baker?
Picture Credit: Michelle Salam
I started baking in 1997 and sold my first commercial cake for Rs 200 in April 1998.
As a top 10 baker and a Cream Award winner, how do you consistently innovate your baking techniques while maintaining the quality and tradition of your recipes? What is the most challenging aspect of being recognized at such a high level in the industry, and how do you balance creativity with customer preferences? Additionally, how do you manage to inspire your team while staying ahead of trends and ensuring that each baked product meets the highest standards of excellence?
Creativity is an ongoing process. As the baking industry continues to expand new techniques and designs are being adapted all the time. The same goes for me too. But what has helped me to adapt and innovate is my three decade journey of working with cream and knowing its characteristics well. This understanding of the medium that I work with gives me an edge as to how, what and which stage to improvise innovation.
Picture Credit: Michelle Salam
While Customization has become an integral part of baking as we know it today; quality is paramount as without taste the product lacks soul. For this, I have followed a simple formula- to have an excellent tried and tested base recipe.
Picture Credit: Michelle Salam
I think one of the most challenging aspect of being at the top is the “expectations” that clients have of me. There is no room for error in terms of taste , quality and design and this definitely puts mental and emotional pressure. Preparation, practice and perseverance have been the key in handling this aspect. Besides long hours of work, local /business/financial challenges as well as health and safety concerns. With experience comes the ability and knowledge to educate my clients as to what is feasible with cream and what isn’t.
Picture Credit: Michelle Salam
Harsh local conditions in Manipur resulting from the ongoing communal violence for almost two years have truly tested my skills as a leader and an entrepreneur. With no template to follow and no easy solutions surviving economically has been tough.
Picture Credit: Michelle Salam
Networks built over decades, an empathetic approach, emotional intelligence, higher communication and interpersonal skills have helped me keep my team afloat. Attending cake workshops, judging at cake competitions, having friends with expertise in different areas of baking have exposed me to new techniques and ideas enabling me to be the first to introduce anything new in my state.
What baking means to you?
Baking is more than just a profession for me; it’s a passion and a way of life that has been a constant companion for 28 incredible years and still counting. As a leading baker, I have had the privilege of bringing joy and happiness to countless people through my creations and also been instrumental in inspiring young bakers to challenge themselves with cream and take up baking as a profession.
Picture Credit: Michelle Salam
Baking is a labour of love that requires patience, dedication and creativity. It’s a journey that has taught me the value of hard work, attention to detail and the importance of making every moment special. A celebration of life, love and the beauty of creation.
In what ways do you balance the creative artistry of baking with the precision required for consistency and quality in every batch?
This is a tough question. I would have to break it down to a few key points.
Balancing creative artistry with precision is crucial.
Picture Credit: Michelle Salam
Allocating time for research, experimentation and innovation. Encouraging creativity in decorating; accepting that we will make mistakes and learning from it; improvising good core recipes with careful attention to measurement while at the same time adhering to standards of health and hygiene. Allowing ourself flexibility while engaging in collaborations and most importantly regular reviews of my processes to ensure consistency, quality and creativity.
What role does experimentation play in your process of developing new baked goods, and how do you ensure the outcome is both innovative and successful?
Picture Credit: Michelle Salam
Change is a constant in our lives and with that comes room for experimentation and trials. If one wants to be ahead of the curve then one needs to adapt and innovate in every field. The same applies to baking too- discovering new flavours and flavour combinations; testing alternative ingredients especially since the graph has shifted to “healthy baking”. Experimentation also enables to tweak recipes ; relearn new methods of mixing/ folding etc and at the same time allows me to think outside the box leading to innovative cakes and designs.
Picture Credit: Michelle Salam
How can the science of baking, including the role of ingredients like yeast, flour, and sugar in influencing texture and flavor, be effectively applied to introduce a French bakery concept in Manipur, while also considering local tastes and ingredients?
Manipur is a State rich not just in culture and tradition but also in cuisine with its flavourful dishes such as Eromba, Kangshoi and Singju and a wide range of local fruits, herbs and vegetables. So going ahead, I would need to first understand local preferences and explore not just the availability but also study seasonal changes to be able to introduce them in French baking.
Picture Credit: Michelle Salam
Currently I have introduced a variety of products using our famous “black rice ” or “chakhao” which is rich in fibre and protein. Ginger, turmeric the much talked about “King chilli” could be blended to try French inspired baked goods and even chocolate. I would also need to adjust baking temperature keeping mind in our fluctuating climate.
Picture Credit: Michelle Salam
A few examples come to mind- croissants with local nuts and fruits; pastries with passion fruit and pineapples; fusion desserts.. Before introduction, local staff would to need to be trained and quality measures in check to ensure consistency. It will require time and trials but I am confident the science of baking can be embraced to introduce a French bakery concept her in Manipur.
Picture Credit: Michelle Salam
How does the texture of ganache influence the overall balance of flavors and mouthfeel in a dessert, and what are the key factors in achieving the ideal consistency for different applications, such as glazing, filling, or frosting?
Picture Credit: Michelle Salam
We all love ganache. Ganache a mixture of chocolate and heavy cream does play a crucial role in the overall balance of flavour. Smoothness provides a velvety texture, creaminess balances acidity and bitterness and more dense ganache for a rich taste for chocolate lovers.
Picture Credit: Michelle Salam
Key factors in achieving perfect balance while glazing are a slightly higher sugar content, right amount of liquidity and viscosity and warm temperature. For frosting- butter and sugar ratio is very important along with aeration. For fillings- starch and thickeners, sugar content and ample cooling time.
It’s one lifetime- do what you love and love what you do.
