Country sourdough
₹320 / 800 g36-hour ferment, blistered crust. Usually gone by 11.
egglesscontains wheat
Order by 6 pm for tomorrowAdd to order
Twenty bakes from ₹80 to ₹1,650, prices include tax. Allergens are spelled out under every item. Anything marked eggless is eggless; any cake can be made eggless for ₹80 more.
Shaped at 4 am, out at 7. Sourdough and rye are pre-order only after 11.
36-hour ferment, blistered crust. Usually gone by 11.
Dark, dense and the best thing under a fried egg.
Tangzhong-soft. Tears into pillows.
Dimpled, oily, salted. Feeds four or one determined person.
Out at 7 and 4. Crackles if you squeeze it.
Laminated the day before, baked from 6. Best within the hour, honestly.
27 layers. We counted once and never again.
Two batons of 62% dark, not one.
Yesterday's croissant, today's frangipane. Twice baked.
Croissant dough rolled in cardamom sugar. Sticky fingers included.
Caramelised butter and sugar. Say it however you like.
Whole cakes need a day. Slices do not.
Lunchbox-sized. Big enough for a sorry or a congratulations.
Olive oil, 70% chocolate, no eggs, no apologies.
Sharp sponge, soft icing, one candied peel on top.
We shell the pistachios ourselves, which is why it needs two days.
The ones our neighbours grew up on, made the way we would want them.
Choux, coffee crème pât, a Kumbakonam degree-coffee glaze.
Soft bun, karupatti jaggery swirl, ghee brushed while hot.
Elaneer cream inside a milk bun. Eat cold, eat quickly.
Sarsaparilla syrup folded into cream, in a crisp choux shell.
Onion, green chilli, coriander, butter. The 5 pm bun.
Coconut, tutti-frutti and rava inside soft bread. Your grandmother's favourite, honestly.