Handcrafted Parisian Flavors with a Bangalore Soul
Welcome to my kitchen. From buttery, flaky croissants to artisanal celebration cakes, here is a glimpse of the treats I bake fresh daily.
Watch as I transform a simple stack of fudgy brownies into a decadent masterpiece with a cascade of rich, melted chocolate and a sprinkle of toasted hazelnuts. This is the kind of indulgence I love to create.
Here is my Chocolate Fudge Cake, a true showstopper for any celebration. I layer moist chocolate sponge with smooth buttercream and a rich milk chocolate ganache, then finish it with delicate chocolate flakes and gold leaf for that extra touch of elegance.
A quiet morning moment captured. My classic butter croissant, almond croissant, and pain au chocolat are served alongside a perfectly crafted cappuccino. Each pastry is a testament to the art of French viennoiserie.
When mango season arrives, my kitchen comes alive with the scent of summer. This is a preview of my limited-time mango menu, featuring everything from creamy cheesecakes and tarts to refreshing milkshakes, all celebrating the king of fruits.
I believe High Tea should be an elegant and personal experience. Here is a setup from one of our events, featuring a tiered stand of delicate sandwiches, macarons, and pastries, all ready for an afternoon of charming conversation.
A glimpse into my process. I take pride in the lamination of my croissant dough, ensuring countless buttery, flaky layers. Here you can see them just before they go into the oven to be baked to golden perfection.
Gifting should be as beautiful as the gift itself. My macarons, with their crisp shells and chewy centers, are presented in this elegant, French-inspired box, making them the perfect present for someone special.
To show you that I do more than just sweets, here is my Pulled Chicken Pan Bagnat. It features spicy pulled chicken, fresh lettuce, and tomatoes packed into a soft, freshly baked pan bagnat bread, served on a wooden board.
Welcome to my café. I designed the space to feel like a cozy Parisian bistro right here in Bengaluru. This video shows our elegant display counter, the bustling dining area, and a taste of the delicious food that brings people together.
I started Zed the Baker out of a passion for high quality artisan breads and pastries. In this video, I share a bit about my journey, my commitment to using the best ingredients, and my vision for bringing these creations to your neighborhood.
About Featured
When you choose a cake or a box of pastries from me, you are getting more than just dessert. I use high-fat European butter and Belgian couverture chocolate exclusively because shortcuts change the chemistry of a pastry. Whether you are picking up a sourdough loaf for your weekend breakfast or a custom cake for a birthday, everything is made in small batches in my kitchen to maintain quality.
My Approach to Baking
My kitchen operates on a simple philosophy: if it is not made with real, high-quality ingredients, it does not leave the counter. I believe the difference between an average croissant and one that feels like a hug lies in the lamination. I use a 27-layer technique with imported dry butter to ensure every pastry has that distinct, flaky crunch.
From Pastries to Plates
While I started with a focus on French viennoiserie, I have expanded to include an all-day dining menu at my Indiranagar and Museum Road locations. Whether you are looking for a handcrafted celebration cake layered with Belgian chocolate ganache or a savory slider for an office event, I aim to keep the quality consistent across every category.
Why Small Batch Matters
I do not believe in industrial production. By keeping my batches small, I can maintain control over the texture of my cheesecakes and the crust on my sourdough loaves. It also allows me to introduce seasonal specials, like my mango desserts, only when the fruit is at its peak. When you visit my café, you are eating what I would serve in my own home.
Zed The Baker
I am Zed. I started this in 2018 to bring a bit of Paris to Bangalore with flour on my hands and butter in my hair. Now, I run my bakery and café, focusing on quality ingredients and keeping things fresh, whether it is a morning pastry or a late-night steak.
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