How they are made
Handmade cakes in Bengaluru
Everything here is made by one person in a home kitchen, ninety cakes a month. This page is about how that is done and what it costs, because premium is a word anyone can print on a box.
One pair of hands, ninety a month
There is no production line and no second kitchen. One person weighs, chops, folds, lines the tins, watches the oven and packs the box. Ninety a month is what that person can make while still paying attention to each one, which is the entire reason the number exists. It is a statement about care, not a countdown.
Doing it this way means the person who made your cake is the same person who answers when you ask what is in it. Very little in food works like that any more.
Where the money actually goes
Premium usually buys packaging. Here it buys ingredients and time. Whole nuts instead of pieces, real butter instead of a blend, dried fruit chosen for flavour rather than for how cheaply it can be bought in bulk. None of that shows up in a photograph, which is precisely why it gets skipped so often.
The other cost is patience. Fruit is left to drink for weeks before it is allowed anywhere near a batter, and the baked cake is then left alone to mature. Nobody can rush that step, and a kitchen working to a daily quota simply cannot afford it.
What we do not do
- No preservatives, improvers or artificial flavouring, in anything.
- No mixes and no bought-in bases. Everything starts as raw ingredients.
- No gold leaf and no elaborate boxes you throw away on the walk home.
- No cake baked before it is ordered, sitting and waiting for a buyer.
The honest limit of a home kitchen
Being small has a cost worth stating plainly, because a factory can promise something we cannot. We bake in a home kitchen that also handles wheat, nuts, egg, dairy and dried-fruit sulphites. An option means the recipe is made without that ingredient; it is never a promise of zero traces. If you have a serious allergy, please message us before ordering.
How to tell handmade from factory made
Read the ingredients. A long list with words you would never keep in your own kitchen means the cake was designed to survive a supply chain. Then look at the edges: a machine produces cakes that are identical to the millimetre, while ours differ slightly because a person made each one. That variation is the point, not a defect.
The last test is simply asking a question. If nobody can tell you where the fruit came from or how long it soaked, it is because nobody in the chain knows.
Homemade, delivered by the person who baked it
Every order is brought across Bengaluru by hand, in a window you choose. Nothing is couriered and nothing is left with a guard. It is the last part of the same idea: if one person is going to make it, that person may as well be the one who hands it over.
Two cakes come out of this kitchen. You can read exactly what goes into the Fruit Cake or the Plum Cake, and both can be adapted to a particular way of eating.
Sizes and prices
| Size | Fruit Cake | Plum Cake |
|---|---|---|
| 500g loaf | ₹1,000 | ₹1,100 |
| 1kg | ₹1,800 | ₹1,900 |
| 1.5kg festive tin | ₹2,600 | ₹3,000 |
The same price for everyone, always. Eggless costs the same as egg, because nobody should pay extra to eat with their family.
How ordering works
- Pick your cakes and sizes. One order can hold different cakes, each with its own size and options.
- Choose any option you want on each cake: eggless, vegan, gluten free, high protein or less sugar.
- Pick a delivery day from the calendar. Whatever you order arrives together, on that one day.
- Pay online. We bake for that morning and one of us brings it to your door.
We hand deliver across the Bengaluru pincodes we cover, up to three cakes a day. Order before 1pm and we can often bring it the same day; after that the earliest is tomorrow.
Questions people ask
What makes a cake handmade rather than just small-batch?
Nobody here operates a machine. The dried fruit is chopped by hand, the batter is folded by hand, every tin is lined by hand, and one person watches all of it. Small-batch can still mean a factory running a shorter shift. This is a home kitchen.
Is a premium cake really worth two or three times the supermarket price?
That depends on what you want from it. A supermarket cake is engineered to sit on a shelf for months and cost as little as possible to make. Ours is built to be eaten within weeks by people you like. The money goes into fruit, butter, nuts and time, not into shelf life.
How many cakes can you actually make?
Ninety in a month. That is not a limited edition, it is simply how many one pair of hands can make to this standard while still watching every one of them. When they are made, the month is finished.
Do you use preservatives or improvers?
No. Nothing is added to extend shelf life or to make the crumb behave. The weeks of maturing are what keep the cake, which is how these cakes were kept long before preservatives existed.
Can I visit the kitchen or see it being made?
It is a home kitchen, so there is nothing to tour. We are happy to answer anything about how a cake is made or what is in it. Message us and you will get a straight answer from the person who baked it.