The masterclasses at the GTCO Food and Drink Festival 2026 began on a sweet and savoury note as confectionery chefs and sisters, Dera Oluyede and Kemi Anazodo, treated participants to an engaging baking session focused on cookies and cinnamon rolls.
Taking the audience through the fundamentals of baking, Derayo explained that the texture of cookies is largely determined by the type of sugar used. According to her, white sugar produces a crunchier texture, while brown sugar results in cookies that are soft and moist on the inside.
Kemi, on her part, emphasised that mastering dough is key to achieving quality bread. She noted that the defining difference between cookies and bread lies in the introduction of yeast, which enables fermentation and gives bread its structure and depth of flavour.
The 60-minute session was interactive, with children from the audience invited to assist the chefs. Participants took part in scooping cookie batter and rolling cinnamon dough, creating an inclusive and hands-on learning experience.
Both chefs are the creative force behind Jaya Confectioneries, a brand known for its artisanal approach to bread and dessert-making. Dera brings a strong background in classical pastry and chocolate, having trained at the International Culinary Center and gained experience at Kreuther Chocolate.
Kemi specialises in bread and yeasted dough, with a focus on fermentation techniques that enhance flavour and texture. Together, they have built a reputation for combining technical precision with creativity, producing desserts that balance flavour, structure, and visual appeal.
Beyond their kitchen work, the duo collaborate as partner chefs with Miele Nigeria, where they explore Nigerian flavours through baking. Kemi also works as a food consultant, supporting restaurants and food entrepreneurs in product development and kitchen operations.
United by a shared passion for innovation, the sisters continue to create immersive culinary experiences that showcase both the science and artistry of baking.
