Bombay Bakery Hyderabad rate list details for 2022 and 2023 are available in this post. Bombay Bakery is a famous cake bakery in Hyderabad Sindh.
Bombay Bakery Hyderabad rate list starts from Rs. 410/- for 1 pound Chocolate Gateaux cake and price for 8 pound cake is Rs. 4800/-.
In further reading I will provide you full rate list of Bombay Bakery Hyderabad for 2022 and 2023.
Bombay Bakery Hyderabad Rate List 2022 and 2023 Chart
Here is the full rate list of Bombay Bakery with size.
| Flavour | Size in Pound | Price |
| Chocolate Gateaux | 1 | Rs. 410/- |
| Chocolate Cakes | 2 | Rs. 850/- |
| Chocolate Cakes | 4 | Rs. 2400/- |
| Chocolate Cakes | 8 | Rs. 4800/- |
| Coffee Gateaux | 1 | Rs. 410/- |
| Coffee Cakes | 2 | Rs. 850/- |
| Coffee Cakes | 4 | Rs. 2400/- |
| Cream Gateaux | 1 | Rs. 410/- |
| Cream Layer Cakes | 2 | Rs. 850/- |
| Cream Layer Cakes | 4 | Rs. 2400/- |
| Cream Layer Cakes | 8 | Rs. 4800/- |
| Almond Macaroon Cakes | Small | Rs. 410/- |
| Almond Macaroon Cakes | Large | Rs. 850/- |
| Fruit Cakes | 1 | Rs. 440/- |
| Rich Fruit Cakes | 1 | Rs. 580/- |
| Plain Cakes | 1 | Rs. 410/- |
| All Chocolate Cakes | 2 | Rs. 1150/- |
| All Chocolate Cakes | 4 | Rs. 3300/- |
| All Chocolate Cakes | 8 | Rs. 6600/- |
| Marzipan Cakes | 2 | Rs. 1150/- |
| Marzipan Cakes | 4 | Rs. 3300/- |
| Marzipan Cakes | 8 | Rs. 6600/- |
| Christmas Cakes | 2 | Rs. 1300/- |
| Baba Cakes | – | Rs. 220/- |
| Lemon Cakes | – | Rs. 220/- |
| Biscuits | – | Rs. 800/- |
| Pastries | – | Rs. 580/- |
Bread Making Magic
Bread takes time and patience and things sometimes go wrong but that’s such a beautiful product and such a beautiful craft.
What I like about this world you can create whatever is in your mind it’s just about the feeling you know it has its own life.
It has its own way of reacting it’s like trying to get this dough that’s massive it always feels to me like I’m taming a beast being french.
I guess we we have bread at every meal bread has always been around and we do things here in a very traditional way.
So when we mix my hand we’re going to start mixing the levant to the water and break it down then we’re going to incorporate all the ingredients.
The gluten gonna start to try to get access to the water like string that come together and attach to each other.
When you pull the dough it’s like you’re pulling back.
I used to work in a bank I was getting older and tired of working in a bank and not having fun anymore.
I needed to do something with my hands so dramatically different from being a banker.
I feel that being a baker is a great job and craft to be able to work with your hand and to feed the people of the community.
I find it very theory operatic to to shape and bread it’s a great feeling.
It’s the best feeling ever because you are in your world and you have the dough it’s a very relaxed environment.
Baking is mostly waiting for the dough to be ready take two to three days altogether but most of the time nothing happens.
A lot of time you just wait time is probably the biggest ingredient in the bread and that’s why being a small bakery matters because we have time.
All this time that you add in the process adds a lot of dimension to a loaf of bread because of the yeast and the sourdough is something that’s moving and that does what it wants based on how hot or cold is the room.
How it’s mixed that makes it very challenging but very rewarding the better you get your hands learn how to play with the dough and how to shape it and to make it do what you want it to do.
You want the dough to be like a nice pillow when it’s fluffy and then you play with it and you see how it turns out.
It can be more tricky so you need to be careful when it works fine it’s very enjoyable when it doesn’t it’s not that enjoyable bread takes time and patience and things sometimes go wrong but that’s such a beautiful product and such a beautiful craft.
It’s the best feeling ever to be able to produce something that you’re proud of.
I’m sure that’s why everybody in the kitchen goes to work every day when I was at school I remember that we produce bread every day and it would bring bread to people being your doctor or being new friends and people get very excited.
Through the centuries there’s always been something very important for the culture.
If you look back in france you would have people who would go to the oven at the end of the village and they would all bake usually once a week their bread in a communal oven and that’s where the scoring is coming from the scoring comes from.
I think he’s here for a reason because it allows the bread to expand and to get to get nicer and to get more volume because you create some weakness in the crust but back then the scoring was only a way for the home baker to sign his loaf.
So that when it comes out of the oven you can see which one it is people see just some bread as something that’s gonna keep in a bag for two weeks that is super white that has no crust and that has a little flavor.
When I sit the other way when the crust is super dark you get a lot of flavor to the crust you want this like nice sugar that caramelized on the outside of the bread you want some sound.
You can hear it cracking that makes up the crust is nice.
It’s very fluffy inside and you get all this bubble from fermentation, I like it with cheese obviously I like it with butter, it’s very enjoyable.
I think we care a lot and that shows in the product and you learn so much and it makes you very humble I mean it’s a very good balanced meal if you are not allergic to gluten.
It was a very tough experience like physically and mentally to be able to open the bakery here.
So okay but like 3 30. we come here we start at 4 a.m and for many reasons.
I think it’s my home because that’s why I work and that’s where I have most of my days.
It’s tough right it’s hot the door does whatever it wants to do some days it’s heavy.
We carry a lot of dough around standing all the time like in any kitchen there are recipes and the formula but then it takes a lot of practice and experience to be able to consistently produce good bread.
If you follow a recipe and for a good cake and you’ve got good technical skills you should be okay for bread.
If you don’t know what you’re doing the bread gonna hit you back.
It’s a lot but it’s very rewarding because I think is there something magical in the way that people react to bread.
This post was about Bombay Bakery Hyderabad details and its rate list in 2022 and 2023.
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