About
A bakery that started in a home kitchen
Butter & Bloom began in 2020 (sample) with one oven, a lot of eggless experiments, and orders from neighbours on WhatsApp.
Why we bake this way
Half our customers don't eat eggs, so our eggless recipes had to be as good as the classics, not a compromise. It took a year of testing. Now most people can't tell the difference.
We still take every custom cake order the way we started: a chat on WhatsApp, a quick sketch, and a cake baked the morning you collect it.
- Baked daily. Nothing on the counter is older than this morning.
- Butter, always. No margarine, no vanaspati, no shortcuts.
- Eggless kitchen line. A separate bench and tools for eggless bakes.
- Less sugar on request. Just ask when you order.
Got a birthday coming up?
Design the cake online in two minutes. We need a day's notice; two for tiered cakes.