About TRANCHÉ

Small-batch baking shaped by slower fermentation, simpler ingredients, and real kitchen process.

TRANCHÉ focuses on breads, buns, and European-inspired bakes made in smaller batches with more hands-on baking and a shorter distance between the oven and the table.

Meet The Baker

From professional kitchens to baking bread at home.

I’m Naveen. I live with my wife, who works in finance, and our two school-going daughters. Long before TRANCHÉ, I studied hotel management at IHM Bhopal and graduated in 2000. I then spent a couple of years working in an Indian kitchen at one of Connaught Place’s leading hotels in New Delhi. I still make a very good curry.

My career later took me into programming and eventually to the United States. There, I was introduced to small bakeries and breads quite different from the packaged loaves I had known, especially sourdough. A visit to Tartine Bakery made me want to understand bread more deeply. I began learning from books and online videos, baking at home and sharing the results with friends and colleagues. Their enthusiasm kept me going.

When we returned to India, I missed the kinds of bread I had grown used to. I continued baking for my family and gradually began sharing loaves with friends. Their encouragement gave me the confidence to consider starting a small bakery. Most importantly, my wife believed that this interest could become something real and encouraged me to take that step.

That is how TRANCHÉ began: with home baking, repeated practice, encouragement from friends, and the support of my family.

Naveen holding an early home-baked loaf in his kitchen in the United States — An early home-baked loaf in the US, where my bread journey began.

Naveen with his wife and two daughters — The family behind TRANCHÉ, whose encouragement helped turn home baking into a bakery.

How We Bake

Quality here is mostly process discipline, not marketing language.

These are the practical decisions that shape how the bread tastes, feels, and keeps.

Small batches, slower fermentation

We bake in limited quantities and give the dough more time to ferment, helping build flavor, aroma, and structure while keeping holding time short.

Ingredients chosen with care

We choose fresh flour, quality dairy, real butter, olive oil, and other ingredients for flavor and function, without commercial improvers or preservatives.

Baked closer to order

Orders confirmed by 5pm are generally prepared for next-morning delivery, which keeps the bakery aligned around freshness instead of stockholding.

Photographed as baked

What you see on the site is our own bread from the kitchen, not stock photography and not over-styled food imagery.

Ingredients & Standards

Good bread starts with ingredients chosen for freshness, flavor, and function.

Flour is sourced fresh from established Delhi mills, not bought as shelf-packaged flour intended for long retail storage.
Milk, butter, and cream are bought in small quantities from quality local dairies, keeping freshness ahead of extended shelf life.
We use Kalamata olives and some of the best extra virgin olive oils available to us, generally Spanish-imported oils.
Seeds are purchased in small batches so they reach the dough fresh, rather than sitting long enough to become old or stale.
Chocolate bakes use dark couverture chocolate and high-quality dark cocoa powder, never compound chocolate.
Butter and olive oil are the only added fats used in our preparation; we do not use vegetable fat, shortening, or other vegetable oils. If an ingredient is not listed for a bread, it is not part of that recipe.

Bread Guide

What Makes our Bread Feel Different

Why bread can feel different

Our breads are not designed to have the uniformly soft, melt-in-the-mouth texture of packaged sandwich bread. Without commercial improvers and softeners, lean loaves generally develop a more pronounced crust and a firmer, chewier crumb with a more substantial bite. Enriched breads are softer, while loaves with a higher proportion of whole wheat feel denser by design. This chew and variation in texture are intentional parts of the character of each bread.

Why bread dries faster

Without preservatives or bread softeners, bread will dry faster if left exposed to air. Our lean breads contain no added fat, so they firm up sooner than breads enriched with butter or oil. Keep them covered at room temperature, or freeze them for longer storage.

Why 100% whole wheat is not the default

Very high whole wheat percentages can make bread much denser. Our blends balance a softer texture and good flavor with the fiber and nutrients contributed by whole wheat.

Is white flour always unhealthy?

Not automatically. White flour is more refined than whole wheat, so removing the bran and germ lowers the fiber and reduces some vitamins, minerals, and protein that come from those outer layers. But the inner part of the grain still provides starch, some protein, and useful nutrition. In bread, white flour also gives a softer texture and can feel easier to digest for some people. The better choice depends on the kind of bread you want and how it fits into the rest of your diet, not on a simple "good" or "bad" label.

How enrichment changes bread

Lean doughs contain no added fat or sugar and generally bake with a crustier exterior and a firmer chew. Enriched doughs add some fat through ingredients such as butter, olive oil, or dairy for a softer, richer crumb. Highly enriched doughs include more fat and sugar, often with additional dairy, chocolate, or fillings, making them the softest and richest of the three. Each product identifies its dough style so you can choose the balance of crust, softness, and richness you prefer.

Find the bread that fits your table.

Explore the full range with ingredients, flour balance, texture, and size clearly shared for each bake. For ordering, storage, and delivery details, visit the FAQ.

Browse the Breads Ordering & FAQ