These buns are made with milk and organic honey lending them a beautifully soft and fluffy texture. Slathered with a generous helping of slightly salted butter.
This Sourdough boule has toasted mixed seeds such as sesame, sunflower and pumpkin folded into the dough for that extra nuttiness & nutrition. About Sourdough: Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild yeast' starter & slow rise / fermentation, which breaks down the gluten into amino acids. This translates…
In this delectable compendium of recipes and stories, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra and reveals the versatility and sheer variety of its food traditions.
Whole Ragi (Finger Millet) is soaked overnight and cooked into a porridge. This nutritious porridge gets folded into the dough, not only giving it a beautiful speckly look but also a tender slippery crumb that remains moist for days. About Sourdough: Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild…
A wholesome patty & fresh veggies along with a zing of mustard, this is the burger to make a meal of! The buttery soft and fluffy burger bun sprinkled with black and white sesame seeds made by the good butter bakery elevates it to another level! Wash it down with our Iced Vietnamese style coffee and chase those blues away!
This variant of Sourdough ups the wholegrain to 50%. Wholegrain makes the wild yeast particularly active (more natural sugars to consume), giving it a lovely tang. About Sourdough: Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild yeast' starter & slow rise / fermentation, which breaks down the gluten into amino…
