Sunder Biscuits

Our place is right on Koradi Road. It's not a fancy shop or anything like that. We spend most of our time in the back where the ovens are. It gets pretty hot back there, especially in the summer months, but we've gotten used to it over the years. We make biscuits every single day. The routine is always the same. We start with the dough early in the morning, making sure it’s just the right consistency. Sometimes it feels like the flour gets everywhere, even on our clothes and in our hair. We don't have those massive automated lines you see in videos. A lot of what we do is still by hand. We like it that way because you can feel if something is wrong with a batch. The neighborhood knows when we are baking because the smell carries down the road. It’s a good smell, sweet and warm. We have a few guys who have been with us since the start. They know exactly when to pull the trays out without even looking at a timer. We pack the biscuits in simple plastic bags and get them ready for the local shops. It’s hard work and the days are long, but it keeps us going. We’ve seen Koradi Road change a lot, with new buildings popping up, but we just keep doing our thing. It’s just biscuits, but it’s what we know how to do.