Savory Comfort Bakes
It is not all sugar here. I am just as obsessed with pillowy brioche, spicy fillings, and slow-fermented sourdough as I am with my sweets.
Our Hot Garlic Buns start with a pillowy brioche, filled with a velvety chili-garlic cream cheese. We finish it with a brushing of butter, spices, and herbs.
A cross-section of our Hot Garlic Bun, showing off that generous, creamy filling. It’s the perfect balance of soft, rich, spicy, and deeply satisfying.
You need to learn how to say no in life. When they ask if you'd like one of these Hot Garlic Buns, you say, "No, I want two."
Say hello to our Pesto Cheese Braid. The pesto is made in-house with Kashmiri walnuts, braided into soft dough, and finished with good old Amul cheese.
Due to popular demand, we brought back our Chicken Buns. A generous, spiced chicken filling is encased in a soft bread. It’s a snack that feels like a warm hug.
A close-up of the spiced chicken filling inside our soft, fluffy buns. This is pure comfort food, perfect for any time of day.
The rains call for something warm and comforting, and our Chicken Buns are just the thing. This creation is dripping with nostalgia from my boarding school days in Ooty.
This chicken bun holds so many memories for me. It was the go-to birthday treat in boarding school, and now I've made my own version to share that feeling with you.
This is our Mushroom Pizza Bun. It’s a soft roll with a secret heart of spicy, herby mushroom ragu and melty cheese.
A sneak peek of our savory menu development. We've got mushroom pizza buns, chicken masala buns, and pesto cheese braids. Can't wait for you to try them all.
About The Savoury Side
I keep my savory menu tight and intentionally nostalgic. My Chicken Buns, for instance, are a nod to the ones I grew up eating in boarding school, stuffed with a spicy filling that feels like a proper hug. Because I bake these in small, real-person batches, I often sell out, so checking for today's freshness on WhatsApp is a smart move before you order.
My bakery is not about mass production, it is about getting the textures right. Take the Salt Seeded Sourdough. It takes a full three days to make, starting with a long cold-proof of 40 to 60 hours. With 90 percent hydration and a 40 percent wholewheat base, it has that tangy crumb and crackly crust that supermarket bread cannot replicate. I load it with a mix of pumpkin, melon, flax, and sesame seeds because flavor should not end at the crust.
Then there are the buns. The Hot Garlic Buns are my eggless take on a crowd favorite, using a pillowy brioche dough filled with spicy garlic cream cheese. I brush them with chili butter to make sure they hit that spicy, savory note. If you are looking for comfort, the Pesto Cheese Braid is a safe bet. I make the pesto from scratch using Kashmiri walnuts and braid it into soft dough with generous amounts of Amul cheese.
Everything here is made from scratch, which means you might find a bit of character in the shape or size. That is not a flaw, it is just proof that a human made it, not a machine. Whether you need a weekend loaf or a quick snack, shoot me a message to see what just came out of the oven.
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