Practical details for ordering, storage, and what to expect from the bread.

Click any Order button on the website to open our ordering WhatsApp with “Hi” ready to send. Send the message and we will guide you through choosing your breads, confirming delivery, and completing payment.

Orders confirmed by 5pm are usually baked for next-morning delivery. Because we bake in small batches, later requests may need to move to the following day depending on capacity.

We bake in limited batches based on orders. This helps us maintain quality and freshness rather than producing large quantities in advance.

Usually no. Most breads are baked against orders or limited planned batches, so availability can vary. Messaging ahead is the best way to reserve what you want.

At room temperature, plan to eat the bread on the day it is baked or the following day only. Keep it sealed in a cool, dry place, and freeze anything you will not eat within that time, preferably while it is still fresh. This is a conservative storage rule rather than a guaranteed shelf life: our breads contain no preservatives or bread softeners, and heat, humidity, handling, and conditions in each kitchen can cause bread to spoil sooner. Always check the bread before eating and follow the detailed storage guide below.

No. All our breads contain gluten, and some varieties also include dairy or nuts. Everything is prepared in the same kitchen, so traces of these ingredients may be present.

Not always. Because our breads are made in small batches and handled by hand, there can be natural variations from one batch to another in texture, overall shape, and even crust colour. This is a normal part of real bread made without stabilizers, improvers, or industrial controls, so one batch should not be compared too literally with another.

For the best quality, enjoy the bread on the day it is baked or the next day.

For the next day: Keep the bread sealed in its bag or transfer it to an airtight bag or container. Store it in a cool, dry place, away from sunlight, heat, and moisture.

After the next day: Freeze the bread. Slice or portion it first if it was not delivered sliced, seal it well in an airtight freezer bag, and freeze it while it is still fresh. Take out only what you need from the freezer, then warm or toast it.

Refrigeration: Refrigeration may extend keeping time by a day or two, but it also makes bread stale and dry more quickly, so we do not recommend it for routine storage. Freezing and then warming or toasting is the better way to retain the bread’s quality and flavor.

Weather matters: Bread spoils fastest in hot, humid conditions, and every kitchen is different. In a cool, dry winter kitchen it may sometimes remain usable for two or three days, but this must not be treated as a storage rule or guarantee. If the room is warm or humid, freeze any bread not being eaten promptly.

Before eating: Check for visible mould, an unusual smell, or a damp or sticky surface. If any part seems spoiled, discard the entire bread; do not cut away a mouldy area and eat the rest.

Yes. When ordering on WhatsApp, you can choose whether you would like your loaves delivered sliced or whole.

No. Our breads are made without preservatives, bread softeners, or commercial improvers. Their keeping time therefore varies with the recipe, handling, weather, and storage.

In our own Gurugram tests, some breads developed a damp or sticky surface or visible mould within 24–30 hours during hot, humid summer or monsoon conditions. They may keep longer in a cool, dry winter kitchen, sometimes beyond 48 hours, but this should not be treated as a rule.

A bread lasting several days does not by itself prove that preservatives were used; acidity, moisture, baking, packaging, and storage also affect shelf life. We recommend eating our bread by the following day or freezing it while fresh.

Non-diastatic barley malt syrup is malt syrup whose natural enzymes have been deactivated by heat. We use it for malt flavor, gentle sweetness, and deeper crust color; it does not convert flour starch into additional sugars. Diastatic malt is different because it retains active amylase enzymes, which break down starch into fermentable sugars and can support fermentation and browning. We use non-diastatic barley malt syrup where we want flavor and color without that added enzymatic activity.

Vital wheat gluten is wheat protein in a concentrated form. We add a small amount, typically around 4–5% relative to the base flour in our flour-blend breads, when whole wheat, seeds, oats, or richer ingredients need additional dough strength. It helps the dough retain fermentation gases and maintain structure, supporting a better-balanced crumb. It is not a preservative, but it does mean these breads are not suitable for anyone avoiding gluten.

Yes. All images on this site are of bread we bake in our kitchen. We do not use stock or AI-generated visuals.

Selected breads can be adjusted based on preference, such as changing the proportion of whole wheat. Availability depends on the dough and the batch, so it is best to check with us on WhatsApp before placing your order.

100% whole wheat bread tends to be denser and less soft. We create our own flour blends to achieve a better balance of texture, flavor, and structure while still keeping a high proportion of whole wheat. If you are looking for a higher whole wheat percentage, feel free to check with us on WhatsApp.