Our Best Bakes and Live Catering Hits
A look at the stuff that defines us: slow-fermented sourdough, bold flavours, and the energy of a live kitchen. This is what happens when we show up to your party.
This is what I do. I bring the full bakehouse experience to you, complete with my 'No-Bullsh*t Baking' promise. Here's my team and I serving up fresh bakes and good vibes at a bustling food festival.
My sandwiches are anything but boring. This is the Lamb Arrabbiata Knot, packed with spicy lamb, whipped garlic yogurt, and fresh mint salad, all stuffed into our signature garlic knots. It's a full-on flavour experience.
It's all about the ingredients and the process. This is how I build the ultimate Four Cheese Truffle Pizza on my handmade sourdough base. No shortcuts, just pure, cheesy indulgence.
I also do sweet stuff, and I do it right. This is a cross-section of my Strawberries and Cream Danish, showing the flaky croissant pastry, smooth mascarpone cream, and fresh strawberry filling.
I thrive on the energy of big events. Here's a glimpse of the crowd we served at John Mayer's debut concert in Mumbai, keeping thousands of fans happy with New York-style pizzas and garlic knots.
I love playing with flavours. Watch how I turn a Bombay sandwich and a British chip butty into something completely new: the Thecha Chip Butty, built on our pizza-dough garlic knots.
It's not just about the bakes. I offer a full specialty coffee catering experience to complete your event. Here's my take on a Vietnamese Cold Brew, a strong and sweet fix.
Planning a party? I've got you covered. My party platters, like these Mini Muhammara Danish, are perfect for any gathering and can be ordered in bulk for a hassle-free, delicious spread.
About Featured
This collection captures the 'No-Bullsh*t Baking' ethos in action. You aren't just looking at catering; you're seeing the result of a 48-hour wild fermentation process. From the blistered crusts at festival pop-ups like John Mayer’s Mumbai debut to the precise assembly of our Lamb Arrabbiata knots, this is how we ensure every bite hits the mark.
When we step out of the bakehouse, the quality standards don't change. Whether we are setting up a branded stall at a massive festival or delivering a grazing box to your office, we operate on the same principle: zero shortcuts, just real ingredients.
The Live Kitchen Experience
We don't do pre-made, lukewarm event food. Our live pizza stations come with portable, high-heat ovens that produce those signature blistered, leopard-spotted sourdough crusts right in front of your guests. We bring the full setup, including the branded stall and the staff, so your event feels like a real bakery experience, not a mass-catering afterthought.
Why The Dough Matters
Everything we serve starts with 24 to 48-hour wild fermentation. It’s better for digestion, packed with nutrients, and carries a depth of flavour that instant-yeast doughs just can’t replicate. We use aged mozzarella, pecorino, and truffle pâté because we believe in bold flavours. If a sandwich is on our menu, it’s because it’s addictive—like our Thecha Chip Butty, which brings a spicy Maharashtrian kick to a British classic, or our Lamb Arrabbiata knot that packs a serious punch.
Catering Formats
- Live Stations: Perfect for festivals and large gatherings. We bring the oven and the pizzaiolos.
- Premium Grazing Boxes: Ideal for office mixers or private house parties. These arrive in aesthetic packaging, ready to display and eat, featuring a mix of our signature sandwiches and sweet bakes like S'mores tarts and danishes.
We keep things simple and honest. If you want food that people actually talk about the next day, we’ve got you.
Find the catering you need
Search our service categories to find the right setup for your guest list.
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