WHITE bread and toothsome pastries are popular choices at any neighbourhood bakery.
But along the Coral Coast, brown bread – rustic in looks and wholesome in taste, is driving tastebuds crazy.
Talented pastry chef, Taslim Buksh, 24, is the person responsible for bringing this artisanal bread to life in the kitchen of the intimate, family-operated resort – Fiji Beachouse.
“The secret to this nutritious brown bread are the mixture of seeds we use in the dough,” Buksh said.
“It is not only popular among our hotel guests but to local residents too. They come and buy it at the resort and give us great feedback.”
According to nutritionists, seeds are filled with essential fats, protein and an array of different phytonutrients important in supporting health. Buksh fully agrees.
“Seeds are healthy. With the frequent emphasis on health and wellness in the media, we decided to use seeds from pumpkin and sunflower to make brown bread for breakfast so our guests have the energy and nutrients they need to tackle the day,” Buksh said.
The former Sigatoka Andhra Sangam College student got to where he is today from humble beginnings.
He lives with his parents, his dad a gardener and his mum a domestic worker. He is a big believer in the virtue of obedience.
“Youths of today face a lot of social problems and are easily influenced by peer pressure because they do not listen to their parents’ wise instructions.
“I live with my parents and although I have a job, I still obey them wholeheartedly. I believe this is the key to attaining wisdom and success in life”
Currently, on his first job, Buksh enjoys work at the Fiji Beachouse, especially the opportunity to meet people from different parts of the globe.
“This is a great place to work because of the beautiful environment and the friendly and hardworking team.”
