The Art of Viennoiserie & Pastry
Bring a touch of France to your morning. We bake our viennoiserie from scratch every single day, blending traditional French techniques with the best local ingredients.
There is nothing quite like the smell and taste of a croissant fresh out of the oven. The golden, flaky layers are a testament to the time and care I put into my baking. It’s the perfect bite.
A glimpse of my Viennese platter, ready for a breakfast order. I carefully arrange a selection of freshly baked almond croissants, pain au chocolat, and danishes, ensuring a beautiful and delicious start to someone's day.
Take a break, take a bite, and savor the moment. My freshly baked viennoiserie, including almond croissants, pain au chocolat, and cinnamon rolls, are the perfect treat any time of day.
The flakiest French star. Did you know the croissant isn't just for breakfast? Its flaky, golden, and buttery layers make it the perfect snack for any time you need a little indulgence.
This is for the chocolate lovers. My Pain au Chocolat features layers of crispy pastry with rich, dark chocolate tucked inside. It's your chocolate fix wrapped in perfection.
Buttery, crispy, flaky, and moist. This is what I strive for in every single croissant I bake. It’s a simple pastry, but getting it right is an art form.
My cinnamon rolls are soft on the outside with a warm, gooey cinnamon sugar filling inside. I balance the sweetness carefully to create a perfectly comforting treat.
Curing Monday cravings, one pastry at a time. This chocolate-dipped viennoiserie is one of my favorites. One bite and I promise there is no turning back.
Folded with flair and filled with fruit. This raspberry-filled viennoiserie is a beautiful example of how I combine classic pastry techniques with bright, modern flavors.
Come behind the scenes as I make my delicious eclairs from scratch. From piping the light choux pastry to filling it with rich cream, every step is done with precision and care.
About The Art of Viennoiserie & Pastry
We bake our viennoiserie in small, daily batches using high-fat French butter, which creates the distinct, flaky layers you’re looking for. Since we avoid commercial preservatives, we pull trays from the oven throughout the morning so you get them at peak freshness.
Great viennoiserie is all about the details. In my boulangerie, we respect the time it takes to create that perfect croissant, a process that starts long before the sun comes up. We use high-fat butter for the lamination process, which is why our pastries have that signature golden sheen and airy texture.
Whether you are grabbing a classic Pain au Chocolat for your morning commute or ordering a selection of almond croissants and danishes for a weekend breakfast, every item is made to order or baked in cycles to ensure quality. We avoid shortcuts and commercial additives, relying instead on slow fermentation to build flavor.
Beyond our signature croissants, we are constantly experimenting with seasonal fillings and savory twists. If you are stopping by our Sahakarnagar or Yelahanka locations, you will likely catch the scent of baking bread the moment you walk through the door. If you are planning a larger brunch or need a specific pastry platter for an event, let us know a day in advance. It helps us ensure we have enough fresh batches ready for you.
Amiel Gourmet
I am Chef Amiel, and for me, baking is how I share a piece of my heritage with Bengaluru. My team and I focus on the basics, like slow fermentation and high-quality butter, to make sure every bite feels like a morning in a Parisian café. We would love for you to drop by and see what is hot out of the oven.
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