Patisserie Uno

Patisserie Uno is tucked away in MIDC Phase 2, over in Dombivali East. If you’re looking for A 25, you’ll find us there by the smell of the ovens. We start really early, usually before the sun is even up. Making dough and getting the temperatures right takes up most of our morning. It’s a small kitchen, so things get a bit cramped when we have a big order. We don't have those fancy glass displays like the malls do. It’s more of a production space where we focus on getting the bakes done. My hands are usually covered in flour by ten in the morning. We’ve been at this location for a few years now. The industrial area isn't the prettiest place for a bakery, but it works for us. We have enough space for the big mixers and the cooling racks. Sometimes the oven acts up, and we have to fix it on the fly. It's just part of the job. We don't use a lot of complicated machines; it’s mostly just us doing the work. People from the nearby offices stop in for a snack. We keep it simple. If we run out of something, we run out. That’s how you know it’s fresh. We don't like wasting food. It's just a regular bakery trying to do things the old-fashioned way.