The Flavors OF

Welcome to a culinary journey through the

heart of Karnataka, celebrated through
the art of bread. Each creation on this
menu is inspired by the state's rich and
diverse gastronomic heritage, from the
royal kitchens of Mysore to the aromatic
spice gardens of Coorg.
 MENU
Savory Breads Inspired by Karnataka

Coorg Spice Rub Baguette

A rustic baguette seasoned with a rub of distinct Coorg
spices, including the region's famous black pepper and
cardamom. This bread captures the bold, aromatic
essence of the Kodagu hills.

Green Chilly Whole Wheat Oats Bread

This wholesome, fiber-rich loaf embodies the simple,
nutritious cuisine of rural Karnataka. The heat from the
green chilies adds a characteristic zing, reminiscent of
the state's popular spicy curries and chutneys.

Biryani Flavor Sourdough

A bold, innovative sourdough infused with the aromatic
spices of a traditional Donne Biryani, a local favorite
from the Bangalore region. It's a complex and
unforgettable bread that pays homage to one of the
state's most beloved rice dishes.
 BISI BELE BATH BREAD ROLL
A clever and savory innovation, this bread roll captures the
essence of Karnataka's famous "hot lentil rice." The roll is filled
with a flavorful mixture of Bisi Bele Bath spice powder. It’s a
complete meal in a roll, bursting with the tangy, spicy, and
aromatic flavors of the traditional dish.

OBBATTU BREAD ROLL

Inspired by the beloved sweet flatbread of Karnataka, this roll
transforms the classic Obbattu into a modern creation. The soft,
brioche-style bread encases a rich and sweet filling of chana dal (split
chickpeas) and jaggery, delicately spiced with cardamom. It offers a
warm, comforting sweetness in every bite.

COCONUT CURRY LEAF BREAD ROLL

A delightful fusion of coastal Karnataka flavors. This soft, pillowy
bread roll is a sensory experience, with the gentle sweetness of fresh
grated coconut mingling with the distinct, earthy aroma of sautéed
curry leaves. It's a savory roll that is both comforting and exotically
fragrant.

MYSORE MASALA CROISSANT

A remarkable fusion that marries the delicate, buttery layers
of a classic French croissant with the bold, spicy flavors of a
Mysore Masala Dosa
 RECIPE
COORG SPICE RUB BAGUETTE
INGREDIENTS
FOR COORG SPICE RUB FOR BAGUETTE
2 TBSPCORIANDER SEEDS 2 CUPS WARM WATER
1 TBSP CUMIN SEEDS 1/2 TSPINSTANT DRY YEAST
1 TSP BLACK PEPPERCORNS 3 CUPS BREAD FLOUR
1/2 TSP FENUGREEK SEEDS
1 1/2 TSP SALT
2-3 WHOLE CLOVES
1-2 TBSP COORG SPICE RUB
1-2 1-INCH PIECES OF CINNAMON STICK
1-2 TBSP MELTED BUTTER
1/2 TSP MUSTARD SEEDS

PROCEDURE
MAKE THE DOUGH: IN A LARGE BOWL, WHISK THE WARM WATER AND YEAST TOGETHER. LET IT SIT FOR 5
MINUTES UNTIL THE YEAST BEGINS TO FOAM.
ADD THE FLOUR, SALT, AND 1 TABLESPOON OF THE COORG SPICE RUB TO THE BOWL. STIR WITH A WOODEN
SPOON UNTIL A SHAGGY, STICKY DOUGH FORMS. DO NOT KNEAD.
COVER THE BOWL WITH PLASTIC WRAP AND LET IT RISE IN A WARM PLACE FOR 12-18 HOURS. THE DOUGH
SHOULD BE BUBBLY AND MORE THAN DOUBLED IN SIZE.
SHAPE THE BAGUETTES: TURN THE DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE. DIVIDE THE DOUGH
INTO TWO EQUAL PIECES.
WORKING WITH ONE PIECE AT A TIME, GENTLY FLATTEN IT INTO A RECTANGLE. FOLD THE TOP THIRD OF THE
DOUGH DOWN TO THE CENTER, THEN THE BOTTOM THIRD UP TO THE CENTER, LIKE A LETTER.
TURN THE DOUGH OVER AND GENTLY ROLL IT INTO A LONG, THIN LOG ABOUT 12-15 INCHES LONG, TAPERING
THE ENDS. REPEAT WITH THE SECOND PIECE OF DOUGH.
FINAL RISE: PLACE THE SHAPED BAGUETTES ON A FLOURED BAKING SHEET OR A BAGUETTE PAN. COVER
THEM WITH A DAMP CLOTH AND LET THEM RISE FOR ANOTHER 45-60 MINUTES, OR UNTIL THEY LOOK PUFFY.
PREPARE FOR BAKING: PREHEAT YOUR OVEN TO 450°F (230°C). PLACE A SHALLOW PAN ON THE BOTTOM RACK
OF THE OVEN.
BAKE: JUST BEFORE PLACING THE BAGUETTES IN THE OVEN, USE A VERY SHARP KNIFE OR RAZOR BLADE TO
MAKE 3-4 DIAGONAL SLASHES ON THE TOP OF EACH LOAF.
PLACE THE BAKING SHEET WITH THE BAGUETTES ON THE MIDDLE RACK. CAREFULLY POUR ABOUT 1 CUP OF
BOILING WATER INTO THE PAN ON THE BOTTOM RACK TO CREATE STEAM.
BAKE FOR 20-25 MINUTES, OR UNTIL THE BAGUETTES ARE GOLDEN BROWN AND SOUND HOLLOW WHEN
TAPPED ON THE BOTTOM.
ADD THE FINAL TOUCH: FOR AN EXTRA LAYER OF FLAVOR AND SHINE, BRUSH THE HOT BAGUETTES WITH
MELTED GHEE OR BUTTER AS SOON AS THEY COME OUT OF THE OVEN. YOU CAN ALSO SPRINKLE A LITTLE
MORE OF THE COORG SPICE RUB ON TOP.
 RECIPE
Green Chilly Whole Wheat Oats Bread
INGREDIENTS
1 C ROLLED OATS
2 C WHOLE WHEAT FLOUR
1/2 C AP FLOUR (OPT.)
1 1/2 TSP INSTANT DRY YEAST
1 TSP SALT
1 TSP SUGAR OR HONEY
1 C WARM WATER (110°F / 43°C)
2 TBSP OLIVE OIL OR BUTTER
2-3 GREEN CHILIES, CHOPPED. &
DEHYDRATED
PROCEDURE
PREP YEAST: IN A LG BOWL, MIX WARM WATER, YEAST, AND SUGAR. LET
STAND 5-10 MIN.
MIX: ADD OIL, OATS, WHOLE WHEAT FLOUR, AND SALT. STIR IN CHILIES,
GINGER, GARLIC, CILANTRO, AND CUMIN.
KNEAD: TURN ONTO A FLOURED SURFACE. KNEAD 8-10 MIN, UNTIL
SMOOTH.
1ST RISE: PLACE IN A LIGHTLY OILED BOWL. COVER AND LET RISE IN A
WARM SPOT FOR 1-1.5 HR, UNTIL DOUBLED.
SHAPE: PUNCH DOWN DOUGH. FORM A LOG AND PLACE IN A GREASED
9X5" LOAF PAN.
2ND RISE: COVER AND LET RISE FOR 45-60 MIN, UNTIL ABOVE THE RIM.
BAKE: PREHEAT OVEN TO 375°F (190°C). BRUSH LOAF WITH MILK/WATER.
BAKE FOR 35-40 MIN, UNTIL GOLDEN AND HOLLOW WHEN TAPPED.
COOL: TRANSFER TO A WIRE RACK. COOL COMPLETELY BEFORE
SLICING.
 RECIPE
Green Chilly Whole Wheat Oats Bread
INGREDIENTS
1 C ROLLED OATS
2 C WHOLE WHEAT FLOUR
1/2 C AP FLOUR (OPT.)
1 1/2 TSP INSTANT DRY YEAST
1 TSP SALT
1 TSP SUGAR OR HONEY
1 C WARM WATER (110°F / 43°C)
2 TBSP OLIVE OIL OR BUTTER
2-3 GREEN CHILIES, CHOPPED. &
DEHYDRATED
PROCEDURE
Prep Yeast: In a lg bowl, mix warm water, yeast, and sugar. Let
stand 5-10 min.
Mix: Add oil, oats, whole wheat flour, and salt. Stir in chilies,
ginger, garlic, cilantro, and cumin.
Knead: Turn onto a floured surface. Knead 8-10 min, until
smooth.
1st Rise: Place in a lightly oiled bowl. Cover and let rise in a warm
spot for 1-1.5 hr, until doubled.
Shape: Punch down dough. Form a log and place in a greased
9x5" loaf pan.
2nd Rise: Cover and let rise for 45-60 min, until above the rim.
Bake: Preheat oven to 375°F (190°C). Brush loaf with milk/water.
Bake for 35-40 min, until golden and hollow when tapped.
Cool: Transfer to a wire rack. Cool completely before slicing.
 RECIPE
Biryani Flavor Sourdough
INGREDIENTS
100G ACTIVE SOURDOUGH
STARTER (FED AND BUBBLY)
350G LUKEWARM WATER
500G STRONG BREAD FLOUR
(OR ALL-PURPOSE FLOUR)
10G SALT (ABOUT 1.5 TSP)
1 TBSP BIRYANI MASALA
BLEND(MOMS MADE) PROCEDURE
Mix the Dough: In a large bowl, whisk the starter into the lukewarm water until it's
dissolved. Add the flour and salt. Mix with a spatula or your hand until a shaggy dough
forms and all the flour is hydrated. It will be sticky and messy—that's normal. Cover
the bowl with a lid or plastic wrap.
Bulk Fermentation (1st Rise): Let the dough rest at room temperature for 8-12 hours,
or until it has increased in size by about 50%. The dough should look bubbly and
active. This step is a long, hands-off process where the yeast and bacteria in the
starter do their work.
Shape the Loaf: Gently scrape the dough out of the bowl onto a lightly floured surface.
Using floured hands, gently pat the dough into a rough rectangle. Fold the top edge
down to the middle, then the bottom edge up to meet it (like a letter). Flip the dough
over and gently roll it into a tight ball, creating surface tension.
Proofing (2nd Rise): Place the dough, seam side up, in a lightly floured proofing basket
(banneton) or a bowl lined with a floured towel. Cover it and place it in the refrigerator
for 8-24 hours. The cold temperature slows the fermentation, which develops a deeper
flavor and makes the dough easier to handle.
Bake:
Place a Dutch oven with its lid in your oven and preheat to 475°F (245°C) for at least 45
minutes.
Carefully remove the hot Dutch oven.
Flip the cold dough out of the basket onto a piece of parchment paper.
Score the top of the dough with a sharp knife or razor blade to allow for expansion.
Carefully lower the dough into the Dutch oven using the parchment paper as a sling.
Bake with the lid on for 20 minutes.
Remove the lid, lower the temperature to 450°F (230°C), and bake for another 20-25
minutes, until the crust is a deep golden brown.
Cool: Transfer the bread to a wire rack to cool for at least one hour before slicing.
Slicing too early can make the crumb gummy.
 RECIPE
bese bele bath bread roll
INGREDIENTS
2 1/2 CUPS ALL-PURPOSE FLOUR
1 TBSP SUGAR
1 TSP SALT
1 1/2 TSP INSTANT DRY YEAST
1 CUP LUKEWARM MILK
2 TBSP MELTED BUTTER OR GHEE
1 TBSP BISI BELE BATH MASALA
(FROM ABOVE RECIPE)
1/4 CUP FINELY CHOPPED FRESH
CILANTRO OR CORIANDER LEAVES

PROCEDURE
IN A LARGE BOWL, WHISK TOGETHER THE FLOUR, SUGAR, SALT, AND INSTANT
YEAST.
STIR IN THE BISI BELE BATH MASALA AND CHOPPED CILANTRO.
IN A SEPARATE CUP, COMBINE THE LUKEWARM MILK AND MELTED BUTTER/GHEE.
POUR THE WET INGREDIENTS INTO THE DRY INGREDIENTS AND STIR UNTIL A
SHAGGY DOUGH FORMS.
TURN THE DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE AND KNEAD FOR 8-
10 MINUTES, UNTIL IT BECOMES SMOOTH AND ELASTIC.
PLACE THE DOUGH IN A LIGHTLY OILED BOWL, COVER, AND LET IT RISE IN A
WARM PLACE FOR 1-1.5 HOURS, OR UNTIL IT HAS DOUBLED IN SIZE.
PUNCH DOWN THE RISEN DOUGH AND TURN IT OUT ONTO A LIGHTLY FLOURED
SURFACE.
DIVIDE THE DOUGH INTO 8-10 EQUAL PIECES. ROLL EACH PIECE INTO A SMALL BALL.
FLATTEN EACH BALL INTO A DISK. PLACE A SPOONFUL OF THE COOLED BISI BELE
BATH FILLING IN THE CENTER.
BRING THE EDGES OF THE DOUGH TOGETHER TO ENCLOSE THE FILLING, PINCHING
THE SEAMS TO SEAL IT COMPLETELY. PLACE THE ROLLS SEAM-SIDE DOWN ON A
PARCHMENT-LINED BAKING SHEET.
COVER THE ROLLS WITH A CLOTH AND LET THEM RISE FOR ANOTHER 30-45 MINUTES.
PREHEAT YOUR OVEN TO 375°F (190°C).
BRUSH THE TOPS OF THE ROLLS WITH A LITTLE MILK OR MELTED BUTTER FOR A
GOLDEN CRUST.
BAKE FOR 20-25 MINUTES, OR UNTIL THE ROLLS ARE GOLDEN BROWN AND COOKED
THROUGH.
 RECIPE
Biryani Flavor Sourdough
INGREDIENTS
100G ACTIVE SOURDOUGH
STARTER (FED AND BUBBLY)
350G LUKEWARM WATER
500G STRONG BREAD FLOUR
(OR ALL-PURPOSE FLOUR)
10G SALT (ABOUT 1.5 TSP)
1 TBSP BIRYANI MASALA
BLEND(MOMS MADE) PROCEDURE
Mix the Dough: In a large bowl, whisk the starter into the lukewarm water until it's
dissolved. Add the flour and salt. Mix with a spatula or your hand until a shaggy dough
forms and all the flour is hydrated. It will be sticky and messy—that's normal. Cover
the bowl with a lid or plastic wrap.
Bulk Fermentation (1st Rise): Let the dough rest at room temperature for 8-12 hours,
or until it has increased in size by about 50%. The dough should look bubbly and
active. This step is a long, hands-off process where the yeast and bacteria in the
starter do their work.
Shape the Loaf: Gently scrape the dough out of the bowl onto a lightly floured surface.
Using floured hands, gently pat the dough into a rough rectangle. Fold the top edge
down to the middle, then the bottom edge up to meet it (like a letter). Flip the dough
over and gently roll it into a tight ball, creating surface tension.
Proofing (2nd Rise): Place the dough, seam side up, in a lightly floured proofing basket
(banneton) or a bowl lined with a floured towel. Cover it and place it in the refrigerator
for 8-24 hours. The cold temperature slows the fermentation, which develops a deeper
flavor and makes the dough easier to handle.
Bake:
Place a Dutch oven with its lid in your oven and preheat to 475°F (245°C) for at least 45
minutes.
Carefully remove the hot Dutch oven.
Flip the cold dough out of the basket onto a piece of parchment paper.
Score the top of the dough with a sharp knife or razor blade to allow for expansion.
Carefully lower the dough into the Dutch oven using the parchment paper as a sling.
Bake with the lid on for 20 minutes.
Remove the lid, lower the temperature to 450°F (230°C), and bake for another 20-25
minutes, until the crust is a deep golden brown.
Cool: Transfer the bread to a wire rack to cool for at least one hour before slicing.
Slicing too early can make the crumb gummy.
 Coorg Spice Rub Baguette
A rustic baguette seasoned with a rub of distinct Coorg
spices, including the region's famous black pepper and
cardamom. This bread captures the bold, aromatic
essence of the Kodagu hills.

Green Chilly Whole Wheat

Oats Bread
This wholesome, fiber-rich loaf embodies the simple, nutritious
cuisine of rural Karnataka. The heat from the green chilies adds a
characteristic zing, reminiscent of the state's popular spicy curries
and chutneys.

Biryani Flavor Sourdough

A bold, innovative sourdough infused with the aromatic
spices of a traditional Donne Biryani, a local favorite from
the Bangalore region. It's a complex and unforgettable
bread that pays homage to one of the state's most beloved
rice dishes.
 BISI BELE BATH BREAD ROLL
A clever and savory innovation, this bread roll captures the
essence of Karnataka's famous "hot lentil rice." The roll is filled
with a flavorful mixture of Bisi Bele Bath spice powder. It’s a
complete meal in a roll, bursting with the tangy, spicy, and
aromatic flavors of the traditional dish.

OBBATTU BREAD ROLL

Inspired by the beloved sweet flatbread of Karnataka, this roll
transforms the classic Obbattu into a modern creation. The soft,
brioche-style bread encases a rich and sweet filling of chana dal (split
chickpeas) and jaggery, delicately spiced with cardamom. It offers a
warm, comforting sweetness in every bite.

COCONUT CURRY LEAF

BREAD ROLL
A delightful fusion of coastal Karnataka flavors. This soft, pillowy
bread roll is a sensory experience, with the gentle sweetness of fresh
grated coconut mingling with the distinct, earthy aroma of sautéed
curry leaves. It's a savory roll that is both comforting and exotically
fragrant.
 MYSORE MASALA CROISSANT
A remarkable fusion that marries the delicate, buttery layers of a
classic French croissant with the bold, spicy flavors of a Mysore
Masala Dosa
THE ARCHER’S
THE ARCHER’S
FEAST
FEAST

A celebration of
precision and craft,
where every loaf and roll
lands a perfect bullseye
of flavour.
 MANGO & RASPBERRY
BREAD LOAF
Golden mango and ruby raspberry
swirl together like a perfect bullseye—
sweet, tart, and striking with every
slice.
THE MENU

ROSEMARY & THYME

MULTIGRAIN BREAD
Earthy herbs and hearty grains come
together with steady aim, delivering a
fragrant loaf that never misses its
mark.

CUMIN & CARAWAY

BAGUETTE
Warm cumin and bold caraway create
a rustic baguette with flavors as sharp
and true as a well-notched arrow.
 CHEDDAR CHEESE & BLACK
PEPPER SOFT ROLLS
Mellow cheddar meets a peppery kick—
balanced like a steady bowstring,
ready to hit the flavor target.
MENU
THE MENU

CARROT & GINGER SOFT ROLLS

Bright carrot and zesty ginger release a
quick, fiery finish, echoing the snap of a
released arrow.

PESTO CROISSANT
Petite rolls infused with fire-roasted red
peppers creating a smoky depth and a
THE

savoury, flame-kissed aroma.

FIG & WALNUT DANISH

Sweet figs and toasted walnuts create a
rich, nutty pastry—an indulgent shot
that lands squarely in the center of
sweetness.
 MANGO & RASPBERRY
BREAD LOAF
Bread flour (T-65): 700 g
Whole-wheat flour: 100 g
Salt: 12 g
Yeast: 7 g
Water: 300 g
Oil: 40 g
THE MENU

Sugar: 25 g
Mango puree: 100g
Raspberry: 50g

Method:
Mix flours, salt, yeast, and pepper in a large bowl.
Add liquids – water, mango purée, oil, and sugar. Mix
until a shaggy dough forms.
Knead 8–10 min by hand or 6 min in a mixer until
smooth and slightly tacky.
Bulk ferment: Place in a lightly oiled bowl, cover, and
proof 60–75 min until doubled.
Shape: Divide into two 450 g pieces, shape into batards
or sandwich loaves. Place in greased tins or on a
parchment-lined tray.
Final proof: Cover and rise 35–45 min until dough slowly
springs back when pressed.
Bake for 4 mins at 210C then 180C for 24 mins
Cool at least 1 hr before slicing.
 ROSEMARY & THYME
MULTIGRAIN BREAD
Bread Flour (T-65): 609g
Whole Wheat Flour: 77g
Yeast: 11g
Brown Sugar: 20g
Improver VX2T: 8g
Gluten: 31g
THE MENU

Salt: 17g
Oil: 38g
Rosemary: 50g
Thyme: 50g
Mixed Grains: 100g
Hot water: 50g

Method:
Soak grains: Combine rolled oats and multigrain mix
with 100g warm water; let stand 20 min.
Mix dough: Combine flours, salt, yeast. Add grains,
rosemary, thyme, remaining water, sugar, oil. Mix until
combined.
Knead 8–10 min (the dough will be slightly sticky).
First rise: Cover and ferment 75 min until doubled.
Shape into 2 loaves; place in greased pans. Brush tops
lightly with water and sprinkle extra seeds/grains.
Final proof 40 min until nearly doubled.
Bake for 4 mins at 210C then 180C for 24 mins
 CUMIN & CARAWAY
BAGUETTE
Bread flour: 750 g
Whole-wheat flour: 50 g
Salt: 16 g
Instant yeast: 6 g
Warm water: 500 g
Cumin: 25g
THE MENU

Caraway: 25g

Method:
Mix: Combine flours, salt, dry ingredients, and yeast.
Add water and mix until a sticky dough forms.
Knead: 5 min in mixer or 8 min by hand until smooth.
Fold in thyme.
Bulk rise: Cover and ferment 1½ hrs, giving two folds at
30 and 60 min for strength.
Divide & pre-shape: Turn out, divide into 4 pieces
(~200 g). Pre-shape logs, rest 15 min.
Shape baguettes: Roll each to 35–40 cm. Place on a
floured couche or parchment.
Final proof: 45–60 min until slightly springy.
Bake: Preheat oven with baking stone to 240 °C (465
°F). Slash 4–5 diagonal cuts, bake with steam 20–22 min
 CHEDDAR CHEESE & BLACK
PEPPER +CARROT & GINGER
SOFT ROLLS
Wheat Flour: 500g
Yeast: 8g
Sugar: 50g
Improver VX2T: 5g
Gluten: 5g
Salt: 12g
Oil: 50g
THE MENU

Water: 274g
Cheddar cheese: 60g
Black pepper: 15g
Carrot: 150g
Ginger: 25g

Method:
Mix: Combine dry ingredients. Add warm milk and egg.
Knead until smooth and elastic, about 8 min. Work in
butter last.
Bulk rise: Cover and proof 60 min until doubled.
Add flavours (e.g., fold in paprika & red pepper)
Shape: Divide into 12–24 pieces, round into tight balls.
Place on a parchment-lined tray, touching for pull-
apart rolls if desired.
Final proof: 30–40 min until puffy.
Bake: Brush with milk or egg wash. Bake 190 °C (375 °F)
for 18–20 min until golden.
 PESTO CROISSANT

Bread flour (strong white) – 500 g

Whole milk – 250 g (cold)
Water – 75 g (cold)
Sugar – 50 g
Salt – 10 g
Instant yeast – 8 g
Unsalted butter (for dough) – 40 g,
softened
THE MENU

Unsalted butter (for laminating) – 280 g,

cold and pliable
Pesto:

Method:

Mix & chill: Combine all ingredients except the

lamination butter. Knead 4–5 min just to a smooth
dough. Wrap and chill 1 hr.
Laminate: Enclose the 280 g butter block in the dough
and give 3 single folds (letter folds), resting 30 min in
the fridge between turns.
Shape: Roll to 4 mm thick, cut long triangles (base ~10
cm). Roll tightly from base to tip. Place on trays.
Proof: Cover and proof 2–2.5 hrs at 24–26 °C until
puffy and jiggly.
Bake: Egg-wash, bake at 200 °C (390 °F) for 15 min,
then 180 °C (355 °F) for 8–10 min.
 FIG DANISH
Bread flour– 500 g
Whole milk – 200 g (cold)
Water – 70 g (cold)
Sugar – 60 g
Salt – 8 g
Instant yeast – 7 g
Unsalted butter (for dough) – 40 g, softened
Unsalted butter (for laminating) – 280 g, cold and pliable\
Fig: 50g
Walnuts: 50g
THE MENU

Method:
Combine flour, milk, water, egg, sugar, salt, yeast, and
softened butter. Mix until smooth but not overly
developed (3–4 min mixer or 6–7 min by hand).
Cover and refrigerate 30–45 min to firm
Roll dough to a 25 × 35 cm rectangle.
Enclose the 250 g butter block and give three single
folds (letter folds), resting 20–30 min in the fridge
between turns.
Roll laminated dough to 4 mm thick, about 30 × 40
cm. Spread raspberry jam. Roll up tightly from the
long side into a log.
Chill 10 min to firm, then slice into 12 even spirals (~3
cm each). Place on parchment-lined trays, leaving
space to expand.
Cover and proof 1½–2 hrs at 24–26 °C until puffy and
layers clearly visible. Brush edges lightly with egg
wash.
Bake at 200 °C (390 °F) for 15–18 min until deep
golden
 MANGO & RASPBERRY
BREAD LOAF
Golden mango and ruby raspberry swirl
together like a perfect bullseye—sweet,
tart, and striking with every slice.

ROSEMARY & THYME

MULTIGRAIN BREAD
Earthy herbs and hearty grains come
together with steady aim, delivering a
fragrant loaf that never misses its mark.

CUMIN & CARAWAY

BAGUETTE
Warm cumin and bold caraway create a
rustic baguette with flavors as sharp
and true as a well-notched arrow.
 CHEDDAR CHEESE & BLACK
PEPPER SOFT ROLLS
Mellow cheddar meets a peppery kick
—balanced like a steady bowstring,
ready to hit the flavor target.

CARROT & GINGER SOFT

ROLLS
Bright carrot and zesty ginger release
a quick, fiery finish, echoing the snap
of a released arrow.

PESTO CROISSANT
Petite rolls infused with fire-roasted red
peppers creating a smoky depth and a
savoury, flame-kissed aroma.
 FIG & WALNUT DANISH
Sweet figs and toasted walnuts create
a rich, nutty pastry—an indulgent shot
that lands squarely in the center of
sweetness.
 A blazing celebration of artisanal breads inspired
by fire, embers, and rebirth.

From the golden glow of pumpkin to the deep crimson of

roasted peppers and the smoky heat of peri-peri, every
loaf tells a story of flame and renewal.
 CARROT & BLACK PEPPER
BREAD LOAF
A soft rustic loaf enriched with grated carrots
and a hint of cracked black pepper, offering a
gentle heat and a warm amber crumb
The Menu
reminiscent of glowing embers.

DRAGON FRUIT & MULTIGRAINS

HEALTH BREAD
A nutrient-rich multigrain loaf folded with
vibrant dragon-fruit purée for a subtle
sweetness and a striking crimson hue,
celebrating both colour and wholesome
texture

YELLOW PUMPKIN SOURDOUGH

A naturally leavened loaf enriched with golden
smashed pumpkin, yielding a mellow sweetness
and a warm, sunlit crumb that recalls the soft
glow of dying embers.

RED PAPRIKA & THYME BAGUETTE

A classic French baguette infused with smoked
red paprika and fresh thyme, offering a vibrant
crimson crust and a fragrant, herb-enriched
finish.
 ROASTED RED PEPPER
SOFT ROLLS
Petite rolls infused with fire-roasted red
peppers creating a smoky depth and a
The Menu
savoury, flame-kissed aroma.

PAPRIKA SOFT ROLLS

Light, airy rolls brushed with olive oil and
dusted in smoked paprika for a gentle spice
and a sunset-orange glow.

CROISSANT WITH ORANGE

PASTRY CREAM
Flaky, buttery layers filled with silky orange-
infused pastry cream, bright and citrusy like the
first spark of dawn.

RASPBERRY DANISH
Golden Danish pastry swirled with tart
raspberry compote, its jewel-red centre
echoing the heart of a glowing ember.
 CARROT & BLACK PEPPER
BREAD LOAF
Bread flour (T-65): 700 g
Whole-wheat flour: 100 g
Salt: 12 g
Yeast: 7 g
Recipe

Water: 300 g
Oil: 40 g
Sugar: 25 g
Carrot (dehydrated): 500g
Black pepper: 25g

Method:
Mix flours, salt, yeast, and pepper in a large bowl.
Add liquids – water, carrot purée, oil, and sugar.
Mix until a shaggy dough forms.
Knead 8–10 min by hand or 6 min in a mixer until
smooth and slightly tacky.
Bulk ferment: Place in a lightly oiled bowl, cover,
and proof 60–75 min until doubled.
Shape: Divide into two 450 g pieces, shape into
batards or sandwich loaves. Place in greased tins
or on a parchment-lined tray.
Final proof: Cover and rise 35–45 min until dough
slowly springs back when pressed.
Bake for 4 mins at 210C then 180C for 24 mins
Cool at least 1 hr before slicing.
 DRAGON FRUIT &
MULTIGRAINS HEALTH BREAD
Bread Flour (T-65): 609g
Whole Wheat Flour: 77g
Yeast: 11g
Recipe

Brown Sugar: 20g

Improver VX2T: 8g
Gluten: 31g
Salt: 17g
Oil: 38g
Dragonfruit puree: 420g
Mixed Grains: 100g
Hot water: 50g
Method:
Soak grains: Combine rolled oats and multigrain
mix with 100g warm water; let stand 20 min.
Mix dough: Combine flours, salt, yeast. Add
soaked grains, dragon-fruit purée, remaining
water, sugar, oil. Mix until combined.
Knead 8–10 min (the dough will be slightly sticky).
First rise: Cover and ferment 75 min until doubled.
Shape into 2 loaves; place in greased pans. Brush
tops lightly with water and sprinkle extra
seeds/grains.
Final proof 40 min until nearly doubled.
Bake for 4 mins at 210C then 180C for 24 mins
Cool completely to preserve the vivid magenta
hue.
 YELLOW PUMPKIN
SOURDOUGH
Bread Flour (T-65): 352g
Whole Wheat Flour: 151g
Salt: 15g
Water: 392.5g
Recipe

Sourdough starter: 100.5g

Smashed Pumpkin: 150g

Method:
Autolyse: Mix flours and 260 g water until shaggy.
Rest 45 min.
Add starter & purée: Work in the starter and
pumpkin purée. Add remaining water only if
dough feels stiff.
Add salt: Sprinkle salt, pinch and fold until fully
incorporated.
Bulk fermentation: 3½–4 hrs at 26 °C with 4 sets of
stretch-and-folds every 30 min.
Pre-shape & bench rest: Divide in two, pre-shape
rounds, rest 20 min.
Final shape: Shape into boules or bâtards, place
seam-up in floured bannetons.
Cold proof: Cover and refrigerate 12–16 hrs.
Bake: Preheat Dutch oven/stone to 250 °C (480
°F). Score loaves, bake with lid/steam 20 min, then
220 °C (425 °F) for 20–25 min uncovered until
deep golden and 96 °C internal.
 RED PAPRIKA & THYME
BAGUETTE
Bread flour: 750 g
Whole-wheat flour: 50 g
Salt: 16 g
Recipe

Instant yeast: 6 g
Warm water (24–26 °C): 500 g
Red paprika: 6 g (1½ tsp)
Fresh thyme leaves, finely chopped: 8 g

Method:
Mix: Combine flours, salt, paprika, and yeast. Add
water and mix until a sticky dough forms.
Knead: 5 min in mixer or 8 min by hand until
smooth. Fold in thyme.
Bulk rise: Cover and ferment 1½ hrs, giving two
folds at 30 and 60 min for strength.
Divide & pre-shape: Turn out, divide into 4 pieces
(~200 g). Pre-shape logs, rest 15 min.
Shape baguettes: Roll each to 35–40 cm. Place on
a floured couche or parchment.
Final proof: 45–60 min until slightly springy.
Bake: Preheat oven with baking stone to 240 °C
(465 °F). Slash 4–5 diagonal cuts, bake with steam
20–22 min until deep reddish-gold and 96 °C
internal.
 ROASTED RED PEPPER &
THYME + PAPRIKA SOFT
ROLLS
Wheat Flour: 500g
Yeast: 8g
Recipe

Sugar: 50g
Improver VX2T: 5g
Gluten: 5g
Salt: 12g
Oil: 50g
Water: 274g
Red Pepper (roasted, chopped): 250g
Thyme: 150g
Paprika: 25g
Method:
Mix: Combine dry ingredients. Add warm milk and
egg. Knead until smooth and elastic, about 8 min.
Work in butter last.
Bulk rise: Cover and proof 60 min until doubled.
Add flavours (e.g., fold in paprika & red pepper)
Shape: Divide into 12–24 pieces, round into tight
balls. Place on a parchment-lined tray, touching
for pull-apart rolls if desired.
Final proof: 30–40 min until puffy.
Bake: Brush with milk or egg wash. Bake 190 °C
(375 °F) for 18–20 min until golden.
 CROISSANT WITH ORANGE
PASTRY CREAM
Bread flour (strong white) – 500 g Whole milk – 500 g
Whole milk – 250 g (cold) Egg yolks – 4
Water – 75 g (cold) Sugar – 100 g
Sugar – 50 g Cornstarch – 35 g
Recipe

Salt – 10 g Unsalted butter – 40 g

Instant yeast – 8 g Zest of 2 oranges + 2
Unsalted butter (for dough) – 40 g, Tbsp fresh orange juice
softened
Unsalted butter (for laminating) – 280 g,
cold and pliable
Method:
Mix & chill: Combine all ingredients except the
lamination butter. Knead 4–5 min just to a smooth
dough. Wrap and chill 1 hr.
Laminate: Enclose the 280 g butter block in the dough
and give 3 single folds (letter folds), resting 30 min in
the fridge between turns.
Shape: Roll to 4 mm thick, cut long triangles (base ~10
cm). Roll tightly from base to tip. Place on trays.
Proof: Cover and proof 2–2.5 hrs at 24–26 °C until
puffy and jiggly.
Bake: Egg-wash, bake at 200 °C (390 °F) for 15 min,
then 180 °C (355 °F) for 8–10 min.

Pastry cream: Heat milk with zest to a simmer. Whisk

yolks, sugar, cornstarch. Temper with hot milk, return
to heat, cook until thick. Stir in butter and juice. Cool
and pipe into cooled croissants.
 RASPBERRY DANISH
Bread flour– 500 g
Whole milk – 200 g (cold)
Water – 70 g (cold)
Sugar – 60 g
Salt – 8 g
Instant yeast – 7 g
Recipe

Unsalted butter (for dough) – 40 g, softened

Unsalted butter (for laminating) – 280 g, cold and
pliable
Raspberry: 150g

Method:
Combine flour, milk, water, egg, sugar, salt, yeast, and
softened butter. Mix until smooth but not overly
developed (3–4 min mixer or 6–7 min by hand).
Cover and refrigerate 30–45 min to firm
Roll dough to a 25 × 35 cm rectangle.
Enclose the 250 g butter block and give three single
folds (letter folds), resting 20–30 min in the fridge
between turns.
Roll laminated dough to 4 mm thick, about 30 × 40
cm. Spread raspberry jam. Roll up tightly from the
long side into a log.
Chill 10 min to firm, then slice into 12 even spirals (~3
cm each). Place on parchment-lined trays, leaving
space to expand.
Cover and proof 1½–2 hrs at 24–26 °C until puffy and
layers clearly visible. Brush edges lightly with egg
wash.
Bake at 200 °C (390 °F) for 15–18 min until deep
golden
 RED PAPRIKA & THYME
BAGUETTE
Bread flour: 750 g
Whole-wheat flour: 50 g
Salt: 16 g
Recipe

Instant yeast: 6 g
Warm water (24–26 °C): 500 g
Red paprika: 6 g (1½ tsp)
Fresh thyme leaves, finely
chopped: 8 g

Method:
Mix: Combine flours, salt, paprika, and yeast. Add
water and mix until a sticky dough forms.
Knead: 5 min in mixer or 8 min by hand until
smooth. Fold in thyme.
Bulk rise: Cover and ferment 1½ hrs, giving two
folds at 30 and 60 min for strength.
Divide & pre-shape: Turn out, divide into 4 pieces
(~200 g). Pre-shape logs, rest 15 min.
Shape baguettes: Roll each to 35–40 cm. Place on
a floured couche or parchment.
Final proof: 45–60 min until slightly springy.
Bake: Preheat oven with baking stone to 240 °C
(465 °F). Slash 4–5 diagonal cuts, bake with steam
20–22 min until deep reddish-gold and 96 °C
internal.
 CARROT & BLACK PEPPER LOAF

A soft rustic loaf enriched with grated carrots and a hint

of cracked black pepper, offering a gentle heat and a
warm amber crumb reminiscent of glowing embers.

DRAGON FRUIT & MULTIGRAINS BREAD

A nutrient-rich multigrain loaf folded with vibrant dragon-
fruit purée for a subtle sweetness and a striking crimson
hue, celebrating both colour and wholesome texture

YELLOW PUMPKIN SOURDOUGH

A naturally leavened loaf enriched with golden smashed
pumpkin, yielding a mellow sweetness and a warm, sunlit
crumb that recalls the soft glow of dying embers.
 RED PAPRIKA & THYME BAGUETTE

A classic French baguette infused with smoked red

paprika and fresh thyme, offering a vibrant crimson
crust and a fragrant, herb-enriched finish.

ROASTED RED PEPPER SOFT ROLLS

Petite rolls infused with fire-roasted red peppers creating a
smoky depth and a savoury, flame-kissed aroma.

PAPRIKA SOFT ROLLS

Light, airy rolls brushed with olive oil and dusted in smoked
paprika for a gentle spice and a sunset-orange glow.
 CROISSANT WITH ORANGE PASTRY
CREAM

Flaky, buttery layers filled with silky orange-infused

pastry cream, bright and citrusy like the first spark of
dawn.

RASPBERRY DANISH
Golden Danish pastry swirled with tart raspberry compote,
its jewel-red centre echoing the heart of a glowing ember.