Eggless
Signature Sourdough
Three days of patience, one blistered crust
Contains wheat and gluten
Order 3 days ahead
from₹2601 loaf, 6–8 slices
Loading — warming the oven.
Loading — warming the oven.
Bengaluru · Baked to order
Amitha bakes slow-rise sourdough on a seven-year-old starter, French patisserie by hand, and chocolate she conches herself — in small numbers, from a studio in Indiranagar, only ever after you have asked for it.
This week
Signature Sourdough — three days of patience, one blistered crust
Baked in the studio: Signature Sourdough, Brown-Butter Madeleines, Korean Cream Buns, Tiramisu Brownies, Olive & Rosemary Focaccia, Cacao-Nib Shortbread, Celebration Cakes, Single-Origin Chocolate, and Laminated Croissants.
This week at the counter
Everything below is mixed the night before and leaves the atelier the morning it reaches you. What is listed is what Amitha has flour and hours for this week.
Three days of patience, one blistered crust
Contains wheat and gluten
Order 3 days ahead
Brown butter, lemon zest, and a proper hump
Contains wheat, gluten, egg and dairy
Order 2 days ahead
Milk bread, split and filled to bursting
Contains wheat, gluten, dairy and egg
Order 2 days ahead
Dense, fudgy, unapologetically rich
Contains wheat, gluten, egg, dairy and soy
Order 2 days ahead
The brownie, put through an espresso and mascarpone
Contains wheat, gluten, egg, dairy and soy · Contains alcohol
Order 2 days ahead
“I would rather tell you Thursday and be right than tell you today and be sorry.”
Amitha · Founder & Baker
How we bake
Everything is made after you ask for it. That is the whole model, and it is the reason the lead time exists.
Orders for a given day close the evening before. Amitha writes the bake list by hand, counts flour, and stops taking orders when the oven is full. There is no warehouse behind this.
Doughs are mixed and left to ferment cold overnight — eighteen hours for the milk breads, three days for the sourdough. Time is the only ingredient that cannot be bought in a hurry.
Bread first, into a screaming-hot Dutch oven at dawn. Then laminated things, then the patisserie, which is baked last because a madeleine has roughly twenty good minutes.
Boxed as it cools, collected from the studio or sent across Bengaluru the same morning. Nothing is held back for tomorrow, because there is no tomorrow stock.
Standard lead time is 2 days. Sourdough needs three, bespoke cakes need a week. You choose your date at checkout and we only ever show days Amitha can actually bake.
The next drop
Ordering openSix weeks of rain, one box of chocolate
A single bake of everything dark in the studio's repertoire — the classic brownie, the tiramisu brownie, a cacao-nib shortbread, and a bar of 70% single-origin from a Karnataka estate. Forty boxes. When they are gone the mould goes back on the shelf until next monsoon.
Ordering closes in
Ordering closes in
64 of 125 still available · baked Tue, 8 Sept, 2026
11am – 5pm, studio pickup · Delivery available within Bengaluru for an additional ₹120.
Closes Fri, 4 Sept, 2026
Bespoke
Birthdays, weddings, the cake for the person who says they do not like cake. Send the occasion, the number of people, and a photograph of anything you like the look of — you will get a written quote and a date, not a form letter.
Bespoke work needs at least a week's notice, and a fortnight for anything tiered. Quotes are free; the date is held once the order is paid.
Quoted in writing · Paid in full to hold the date
Learn to bake with Amitha
Amitha teaches the way she was taught in Lyon — hands in the dough from the first ten minutes, no demonstrations you only watch. Classes cap at six because that is how many people fit around the bench without anyone standing at the back.
You leave with what you made, the recipes written the way the studio actually uses them, and a jar of starter if it is a bread class. Aprons, flour and a long lunch are included.
A full day with the starter, the dough, and the fire
Madeleines, financiers, and the case for brown butter
Loved by the neighbourhood
Real messages from real regulars, kept exactly as they were sent. There are only three because there are only three we have asked permission to print.
The classic brownies are genuinely the best I have had in this city. Dense without being heavy, and that crackled top every single time.
Shrrinesh
Classic BrowniesOrdered the Korean cream buns on a whim and now they are a standing weekend thing. The bread is unbelievably soft.
Nitin
Korean Cream BunsThe sourdough is the real deal — proper open crumb, proper sour, crust that actually crackles. Worth planning your week around.
Vivek
Signature SourdoughNotes from the atelier
Technique, ingredients, and the occasional argument with a recipe. Written by Amitha between bakes, which is why they are short.
Technique · 2 min read
You can make bread in four hours. It will be bread. It will not be this.
Technique · 2 min read
Every madeleine recipe promises the hump. Most of them omit the one step that produces it.
Studio Notes · 2 min read
People assume it is peaceful. It is not peaceful. It is just quiet.