Made fresh in Gurugram.

Tender, eggless milk bread baked fresh in small batches.

A soft loaf made with atta and milk.

A hearty loaf made with atta, ragi, and jowar.

A fresh gluten-free loaf made in small batches.

Dimpled, olive-oiled, and finished with salt at the surface.

Cream-stuffed Korean buns made with garlic butter. Eggless, rich, and best eaten warm.

Built for weight, with a tender crumb and a sturdy bite.

Eggless stuffed buns with mushroom filling.

Eggless stuffed buns with chicken filling.

Roman-style buns split and filled with cream.

Flaky, peppered, and baked fresh.

Rolled tight, baked fresh, and finished with a light glaze.

Vanilla tea cake.

Cinnamon tea cake.

Marble tea cake.

Almond tea cake.

No sugar. No maida. Dates and walnuts.

No sugar. No maida. Chocolate, dates, and walnuts.

A seasonal tea cake with jamun at its centre.

Three milks, rasmalai, and a soft sponge in one tub.

Small batches, thin glaze, best eaten fresh.

Chocolate crunch cake in a tub.

Whipped caramel cake in a tub.