Truffle

Living and working in Sushant Lok Phase I has its own rhythm that we've grown used to. We’ve been running Truffle for a bit now, and it’s mostly about the early hours for us. You’d think it’s quiet at that time, but the ovens need to get hot way before the sun is even up. There’s always flour on someone’s apron and the smell of baking stays in your hair all day long. It’s not like those big fancy places you see in the malls. We’re just a local spot where people walk in wearing their tracksuits or while they are out taking their dogs for a stroll. We spend a lot of time trying to get the textures right, and sometimes things don’t come out perfectly, so we just have to start over again. It’s frustrating but that’s just how baking works. The counter gets cluttered with bags and boxes, especially when the delivery guys start showing up at the door. We try to keep it organized, but when three orders come in at once, it gets a bit hectic. We don’t have a massive team, just a few of us who know where everything is kept. Most of our days are spent checking the timers and making sure the supplies don't run out. It’s a simple life, honestly. We like being part of the neighborhood and seeing the kids grow up over the years.