Fresh Bread in Kasavanahalli: What We Bake and Why It's Next-Day

Cakes get the attention, but the bread counter is what a lot of our regulars actually turn up for. It's also the part of the menu with a scheduling quirk worth understanding before you order.

The rule that catches people out

Most things here follow the same rhythm: order before noon and it reaches you that evening, between 4 and 5.

Bread doesn't. Bread is baked to the next-day schedule. Dough needs its proving time, and the only way to have a loaf ready for you the same afternoon is to have baked it before you ordered — which is exactly what we don't do.

So plan a day ahead for bread. If you want a loaf for Saturday breakfast, order it Thursday or Friday, and remember we're closed on Mondays.

What's on the counter

Ten things, and they're for quite different jobs.

Everyday loaves

• [Whole Wheat Bread](/category/breads-of-the-day) from ₹59 — 100% wholewheat, small or regular. The default for most households.
• Multigrain Bread from ₹75 — same idea with more texture.
• White Bread (500gm) at ₹75 — soft, for toast, sandwiches and anyone who finds wholewheat too worthy.

Things to build a meal on

• Burger Buns (8 pcs) from ₹100 — maida or wholewheat.
• Pav from ₹120 — white or wholewheat, for bhaji or keema.
• Wholewheat Oregano Subway Buns (4 pcs) at ₹120 — for sub-style sandwiches at home.
• Whole Wheat Pita Breads (4 pcs) at ₹120.

Weekend projects

• Wholewheat Pizza Bases from ₹120 — boxes of 4, 6 or 10, par-baked so you add toppings and finish them in your oven.
• Focaccia (Wholewheat) 2 pcs at ₹220 — olives, onion, tomato and herbs. Good enough to eat on its own.
• Wholewheat Garlic Bread from ₹50 — alongside pasta or soup.

Why it goes stale faster than shop bread

Our bread has no preservatives in it. That's the point, and it's also the trade-off: it won't sit happily on the counter for a week.

A few things that help:

• Keep it out of the fridge. Refrigeration makes bread go stale faster, not slower. A cool, dry spot in a sealed bag is better.
• Freeze what you won't finish. Slice first, freeze in a bag, toast straight from frozen. This works far better than people expect.
• Toast day-three bread rather than writing it off. Heat brings a lot of it back.

There's more on this in our note on keeping bakes fresh without preservatives.

Ordering bread regularly

Plenty of our neighbours in Kasavanahalli and Harlur have settled into a rhythm: a standing loaf or two a week, ordered a day ahead. If that's what you want, message us on WhatsApp rather than re-ordering through the site each time — it's less work for both of us.

If you're further out, have a look at where we deliver first. Bread travels well, but it's worth checking the timing for your area.