The Baker's Craft: Behind the Scenes at Krust Café
Ever wondered what goes into your favorite pastry? We are pulling back the curtain on our Koramangala kitchen to show you the 48-hour fermentations, precise chocolate tempering, and the pure passion that makes every bite at Krust so special.
A tutorial from our head chef on how to create a beautiful Blueberry Opera Cake. This shows the professional techniques we use, from making the jaconde sponge to the blueberry buttercream.
The traditional fruit mixing ceremony for our Christmas plum cakes. Our pastry chefs infuse the fruit blend with love, tradition, and sweetness to kick off the holiday season.
A behind-the-scenes look at the art of chocolate making. From tempering on a marble slab to creating intricate chocolate sculptures, we celebrate chocolate every day.
The making of our Belgian Truffle Cake for Christmas. See how I create the perfect mirror glaze and add the final elegant touches to this holiday showstopper.
Crafting our French Black Forest Cake for the holidays. This video shows the process of creating the glossy red glaze and the delicate chocolate star decoration.
A look at the creation of our majestic Opera Pastry for Christmas. Layers of coffee-soaked cake, ganache, and buttercream come together for a symphony of flavours.
The making of our Le Cappuccino pastry, a chic Parisian-inspired treat. This reindeer-themed version is a special addition to our Christmas menu.
Watch me create our Cherry and Choco Pastry for the holiday season. The vibrant red glaze makes it a perfectly festive and delicious treat.
About The Baker's Craft: Behind the Scenes
You might see us obsessing over our croissants, but there is a reason for it. We layer our dough exactly 27 times using high-fat French butter. It is a precise process; if our kitchen temperature spikes by even a degree, the butter melts and those distinct layers vanish. That is why we monitor our environment so strictly—we would rather start over than serve you a croissant that isn't perfectly flaky.
Baking isn't just a recipe to us; it is a discipline. When you see our Sourdough, you are looking at a 48-hour fermentation cycle. We give the wild yeast time to do its work, resulting in that distinct leopard-spotted crust and airy interior that defines real sourdough. We don't use shortcuts, and we don't rush the process.
The Art of the Pastry
Whether it's tempering Belgian chocolate on our marble slabs or crafting the perfect mirror glaze for a festive cake, precision is our baseline. Our chefs—who we fondly call 'The Artists'—treat every entremet and Opera pastry as a canvas. We import our chocolate and use real French butter because the ingredients dictate the final result. If you visit us in Koramangala, you can often see the flour dusting and the chocolate piping happening live.
Join the Process
We believe the best way to understand food is to get your hands messy. That is why we host workshops where you can step behind the counter. From mastering pasta dough to shaping your own sourdough pizza, we show you the exact techniques we use every day. It is not about perfect execution; it is about learning the rhythm of the dough and the patience required for great food. Come by, watch us work, or better yet, join in and create something delicious with us.
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