Page 57 - MASALA Vol 8 Issue 6 June-July 2017

restaurant business in New York and Philadelphia. The couple was the best bread, which is why we call ourselves Holey. Because we
happy in Dhaka. They had a close group of friends and indulged want to make the best holes. The bread’s holes are what makes
in the good life. But ve years later, Lillian was missing bread the bread, and that is the mark of true craftsmanship. If you don’t
terribly. There was no real bread, at least not the sort they were have the skills, you won’t get the holes, and the bread will be dense
used to in New York. This was what rst inspired Porag to learn to like the loaves you nd in the supermarket.” Porag generously
make bread. After a year of kneading and moulding dough, he still o ered me a variety of his bestselling items to taste, including the
wasn’t there yet though. He called in consultants to help, one of Almond croissant, Sourdough bagel and Death by Chocolate cake.
them being the great Maurice Chaplais. Soon afterwards, Porag And indeed, everything was phenomenal! No wonder Holey is doing
found himself learning the art of making bread under this British so well. A client leaving the restaurant, who turns out to be a chef
artisan bakery specialist, together with his friend Sadat. Wasting at a nearby restaurant, points to Porag and exclaims “He’s the best
no time at all, the two friends, armed with their new skills, joined baker.” Clients return to Holey for the passion that is apparent in
hands to start Holey Artisan Bakery in Dhaka, which was an all their products. All of the items are made fresh daily by Porag
instant success. himself. Loaves take up to three days to produce, while any
remaining food is donated nightly to the SOS charity organisation
Later, on June 11th, 2016, the second franchise of the much-loved that serves 300 Pakistani refugee families. In a few months’ time,
bakery was opened in Bangkok. Porag con dently tells me that you he will be able to take the training wheels o , and pass on the
cannot buy bread of this quality anywhere else in Thailand, let alone responsibility of running the bakery to his team, enabling him to
the rest of Southeast Asia. The closest source is more than 2,800 visit Dhaka more to take care of his family business instead.
miles away, in Tokyo, Japan. “We still have the passion to make

We still have the passion to make
the best bread, which is why we call
ourselves Holey. Because we want to

make the best holes. The bread’s holes
are what makes the bread, and that is

the mark of true craftsmanship.

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