No-Bullsh*t Sandwiches
Forget standard deli bread. We build our sandwiches on signature, slow-fermented sourdough and garlic knots for flavours that actually hit the spot.
This is the making of my Thecha Chip Butty. I combine a Bombay sandwich with a British chip butty, using my pizza-dough garlic knots as the base for a spicy, crunchy, carby masterpiece.
My Lamb Arrabbiata Knot Sandwich is a bestseller for a reason. Watch as I stuff our freshly baked pizza knots with rich lamb arrabbiata, whipped garlic yogurt, and a fresh mint salad.
The ultimate cheese pull from my Cheesy Mushroom Melt Sandwich. It's loaded with a savoury mushroom-cheese mix and mint pesto on my signature seeded sourdough.
My Pulled Pork Kimchi Focaccia is a flavour bomb. The tender pulled pork, spicy caramelized kimchi, and creamy peanut dressing are all packed into a freshly baked rosemary focaccia.
A cross-section of my Togarashi Chicken Melt Sandwich. You can see the layers of teriyaki glazed chicken, spicy yuzu slaw, and melty cheese in my soft Milk & Honey Loaf.
The Four Cheese Sandwich is pure comfort. It's a grilled cheese for grown-ups, with four different cheeses melted to perfection inside my sourdough bread.
A fresh and light option, my Avocado & Tomato Sandwich is made with creamy avocado, fresh tomatoes, and a zesty dressing on toasted bread.
Announcing my new sandwich lineup. I'm always creating new combinations to satisfy every craving, from cheesy melts to bold, meaty focaccias.
A stylized shot of the Lamb Arrabbiata Knot, showing off all the delicious layers.
This shot highlights the cheesy goodness of the garlic knots that form the base of my unique sandwiches.
About No-Bullsh*t Sandwiches
You will not find boring bread here. We use our signature, slow-fermented pizza dough knots as the base for these builds, packing them with heavy flavours like spicy lamb arrabbiata or local thecha-spiced potatoes. The texture is crucial—crispy outside, chewy inside, and engineered to hold all the filling without falling apart.
Most sandwiches suffer from a bread-to-filling ratio problem. Our approach is different. We treat our sandwich builds with the same intensity as our pizza program, ensuring the sourdough is the star rather than just a vessel.
Our signature knots are crafted from naturally fermented, wild yeast dough that undergoes a 24 to 48 hour proofing process. This creates a deeply flavoured, gut-friendly crumb that stands up to aggressive ingredients. We avoid the standard deli-meat-and-lettuce approach. Instead, we look for punchy, high-impact profiles. Take the Lamb Arrabbiata Knot: we pair a rich, spicy lamb ragu with whipped garlic yogurt and fresh mint. It works because the richness of the meat cuts through the acidity of the tomato, all balanced by the chew of the pizza knot.
We have locations in Bandra, Mahalaxmi, and Nepean Sea Road, making it easy to grab one of these for lunch or a late-night bite. Whether you are craving the fermented funk of our kimchi focaccia or the localized heat of a thecha-spiced chip butty, these builds are designed for people who take their lunch break seriously.
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