Gourmet Bombolinis & Brioche Doughnuts in Bangalore
I’m obsessed with the perfect bombolini—light, airy brioche dough filled to the brim with real, house-made creams. No artificial stuff, just pure, messy, indulgent goodness.
Just look at that classic crème pâtissière filling. It's rich, creamy, and not too sweet, making it the perfect heart of our signature bombolini. This is pure, simple perfection.
This is what I call a satisfying rip. My bombolinis are super soft and packed with house-made fillings that just ooze out. It’s all about that perfect dough-to-filling ratio.
A look at our gorgeous bombolinis, filled to the brim with our signature Nutella creme patissiere. I wanted to leave this here so you can see what all the hype is about.
For the chocolate lovers, I created the Double Chocolate Boston Creme Bombolini. It’s filled with a rich chocolate custard and topped with sprinkles for that extra crunch.
Meet "The Nutty Professor," my tribute to all things Nutella. This bombolini is filled with a Nutella crème pâtissière, covered in more Nutella ganache, and enrobed in a hazelnut milk chocolate glaze.
The Biscoff Bombolini is here and it's everything you dreamed of. A soft doughnut filled with creamy Biscoff-infused custard and topped with a crunchy Biscoff cookie.
For those who prefer fruit over chocolate, my Raspberry & Custard Bombolini is a game-changer. The tartness of the in-house raspberry compote cuts through the sweetness of the classic custard perfectly.
When mango season arrives, so does the king of bombolinis. This one is filled with a luscious Alphonso Mango crème pâtissière and a bit of pure mango puree for an extra burst of flavor.
My Korean Milk Donuts have been a crowd favorite since day one. This seasonal mango version is filled with a light, refreshing cream and sweet mango chunks. It's a hard one to let go of!
An assorted box of my mini bombolinis, perfect for celebrations or when you want to try a little bit of everything. This box features both sweet and savory options.
About Our Famous Bombolinis & Doughnuts
I don't just fry these; I make them in small, controlled batches to ensure the brioche dough stays light and fluffy. When you pull one apart, you’ll see the filling-to-dough ratio I’m obsessed with—it’s not just a snack, it’s a full-on flavour hit that doesn't leave you feeling weighed down by synthetic cream.
Being a former surgeon, I’m picky—like, professional-level picky—about what goes into my kitchen. Using 100% brioche dough means you get that rich, buttery lift that standard oil-based premixes just can’t touch. These aren't your typical mass-produced doughnuts.
Whether it's the classic vanilla bean custard or the seasonal Alphonso Mango that hits when the summer sun is blazing in Bengaluru, everything is prepared without artificial stabilizers. That means you get real fruit purees, real Belgian chocolate, and house-made compotes. If you see the Nutella ganache or the Biscoff cream on the menu, grab them fast because I rotate flavours based on what is freshest at the market.
My bombolinis are all about the 'rip'—the satisfying moment you pull them apart and see the filling ooze out. From my Bad Boy brownie-infused creams to the delicate fruit-custard combos, there is no synthetic aftertaste here. Just the kind of honest indulgence you actually want to finish. I bake daily from New BEL Road, so keep an eye on the menu for today’s fresh lineup.
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