Our Weekly Culinary Journeys
I turn my kitchen into a gateway, exploring global cuisines through my small-batch bakes. Every week, a new menu brings fresh, authentic flavors from around the world straight to your table.
I love exploring new flavors, which is why I host themed weeks like this "Asia Week." It's a chance to take a culinary trip across the continent and introduce you to new and exciting bakes.
Here is a sample menu from the first half of our Asia Week. We traveled from the Philippines with spicy lumpia to Thailand for a savory roti, and then to Korea for a cheesy garlic pull-apart bun.
The second half of our Asia Week journey. This menu featured a crispy katsu sando from Japan, a smoky Banh Mi from Vietnam, and spicy spring rolls from China.
Announcing one of my "Euro-Week" menus. For this event, I featured classic savory and sweet dishes from England, Poland, Greece, Italy, and France, all available for pre-order.
A taste of England from my Euro-Week menu. I offered refreshing cucumber sandwiches, a tea-time classic, alongside decadent mini trifles with layers of sponge cake, custard, and fruit.
For our trip to Poland, I made savory Pierogies with a sour cream dip and Polish Babka, a traditional sweet bread with beautiful swirls of chocolate.
When the menu visited Greece, I offered my savory Spanakopita with its creamy spinach-cheese filling and sweet Baklava, layered with nuts and honey syrup. Perfect for a rainy day.
About Our Weekly Culinary Journeys
I do not stock up because everything on these weekly menus is baked fresh, just for you, on pre-order. When I run a theme like Asia Week or Euro Week, I am rolling out my own filo dough and kneading fresh brioche from scratch, so you are getting a restaurant-quality meal without the preservatives or shortcuts that most bakeries rely on.
My kitchen is not just about selling sweets, it is about exploring the craft of baking. These weekly culinary journeys are my way of bringing the world to your doorstep. One week we might be wrapping spinach and cheese filling in homemade filo for a classic Greek Spanakopita, and the next, I am folding dough for Polish Pierogies or Japanese Katsu Sandos.
Why the process matters
The food industry is full of shortcuts. When you see bakery on a label, you often get stabilizers and pre-mixes. I do not believe in that. My savory fillings, sauces, and even veggie stock cubes are made in-house. Because I operate on a strictly pre-order basis, I can manage the precision that baking demands, something I have learned over three decades of work.
How to order
Follow along to see what is cooking. Whether it is a rainy afternoon in Mumbai calling for hot savory pastries or a weekend house party that needs a unique appetizer platter, these thematic menus cover it. Since I bake in small batches, everything arrives fresh rather than sitting on a shelf. If you have a specific dietary need, just ask, as I can often tweak recipes if I have enough lead time to prepare.
Find your next treat
You can search for specific cuisines, dietary preferences, or event types.
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