Handmade Artisan Buns and Savory Sandwiches
Forget mass-produced snacks. I bake every brioche bun, savory patty, and sauce from scratch right here in my Mulund kitchen.
This is a quick look at how I shape my homemade vegetarian sausages. They are packed with six types of vegetables, walnuts, soya granules, and kidney beans, making them both nutritious and delicious.
Here is one of my handmade vegetable sausages before it gets cooked. You can see the texture from all the fresh ingredients packed inside. I never thought I would make these, but they taste so good.
These are my brioche buns, proofing and ready for the oven. A good bake starts with a good dough, and I take my time to make sure it's perfect before it becomes the base for my veggie sausage buns.
Each sausage is carefully wrapped by hand. This process ensures they hold their shape and cook evenly, locking in all the savory flavors.
The finished Veggie Sausage Bun. I serve it with a generous amount of my homemade French onion mayonnaise and fresh herbs, all tucked into a freshly baked brioche bun.
This is the "windowpane test," a crucial step in bread making. It shows that the gluten in the sourdough brioche dough is perfectly developed, which promises a soft, airy texture for my Aloo Samosa Sandwiches.
A cross-section of my Aloo Samosa Sandwich. The rich, golden-brown crust of the sourdough brioche gives way to a soft interior and a generous, spicy potato and pea filling.
About Artisan Buns & Sandwiches
Most commercial buns are loaded with preservatives, but I roll my sourdough brioche dough by hand, testing it for the perfect gluten development every time. When you bite into my Aloo Samosa Sandwich or Veggie Sausage Bun, you are eating food made with the same real ingredients you would find in your own pantry, not pre-mixes.
Baking is not a game of andaze. It is a precise science, and that is why I refuse to use pre-mixes or processed additives. For my signature savory items, I start with the foundation: the bread.
My sourdough brioche requires time and patience. I knead the dough until it passes the windowpane test, ensuring the crumb is soft, airy, and strong enough to hold heavy, flavorful fillings. It is this attention to the base that elevates a simple snack into a meal.
My veggie sausages are another point of pride. I do not use store-bought scraps. I create them in-house using a blend of six types of vegetables, walnuts, soya granules, and kidney beans. They are packed with nutrition and texture, then paired with my homemade French onion mayonnaise or stuffed into fresh sourdough brioche.
Because I prioritize quality over quantity, I bake only on pre-order. This ensures that when you receive your order, it has not been sitting on a shelf. Whether you are looking for a quick, wholesome bite or a platter for a gathering, everything is prepared fresh to order in my bakery in Mulund.
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