We follow the classic French and Italian methods for our breads and breakfast rolls while introducing those in the world famous Indian flavours to tantalize Indian taste buds.
A croissant is a buttery, flaky, viennoiserie pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough.
A bagel, also spelled beigel, is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy or sesame seeds.
The round pastry, in the form of a wheel, was created in 1910 by Louis Durand, patissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the Paris Brest Paris bicycle race he had initiated in 1891. Its circular shape is representative of a wheel. It became popular with riders on the Paris Brest cycle race, partly because of its energizing high caloric value, and is now found in patisseries all over France.
We do all kinds of modern gateaux and pastries with authentic taste and combinations.
Hot chocolate, also known as hot cocoa, drinking chocolate or just cocoa is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. Hot chocolate may be topped with whipped cream. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.
An éclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing.