Our founders, Chef Aditi Handa and Sneh Jain, honed their skills at various prestigious institutes. Armed with a Diploma in International Bread Baking from International Culinary Institute (New York) and a Diploma in Patisserie from Le Cordon Bleu (Paris), Aditi is our Sourdough Master.

Roses, pencils, eggs, cookies—these are just a few different things that always come by the dozen. But if you ask for a baker's dozen at your local bakery, you'll get 13—not 12—goodies. While a dozen means a group of 12, a baker's dozen is a group of 13, an odd number of bakery goods that came about in medieval times.

In the Middle Ages, bread was sold by weight rather than quantity. Bakers who sold their customers short could face a number of different punishments, ranging from fines to being put in the village stocks, with passers-by encouraged to throw things. If they did it again, they would be thrown out of the village.