Raul Bakers Private Limited

We spend most of our time at A-63, Laxminarayan Puri. If you head just outside the Surajpole gate, you’ll find us there. It’s a busy spot but we like it. Raul Bakers has been around for a bit now, mostly focusing on the daily baking. We start pretty early, usually before the sun is even up, because the ovens take a while to get to the right heat. There is always flour on the floor by noon, no matter how much we sweep. It’s just how things go when you’re dealing with bread and stuff like that. Our team is small, just a few people who know how to handle the dough properly. We aren't doing anything fancy or high-tech. It’s just mixing ingredients and watching the timers. Sometimes the weather makes the yeast act funny, so we have to adjust. That’s the tricky part about this job. The neighborhood around Laxminarayan Puri is noisy, but it feels like home to us. People stop by and the smell of fresh baking usually lets them know we’re working. We keep the counters wiped down and try to stay organized, even when it gets hectic in the afternoons. It isn’t a glamorous life, but there is something nice about seeing a tray of loaves come out looking alright. We just keep at it day after day without too much fuss or worry about being perfect.