Skip to main content

My favorite neighborhood bakery

When I first arrived in Malad, you couldn't buy edible bread anywhere in the vicinity. Fast forward six years and we are now spoilt for choices. I now have six bakeries within a five minute walking distance. And that's before counting the bread baking shops inside my next door supermarkets.

So why do I return to just one of these bakeries every single time...

French connection is for the days I want to eat healthy. Their USP is their 100% whole wheat breads. They also sell half loaves so I can buy one of those Atta Bread ones and finish it before it gets stale. There's also pure whole wheat cookies and the biggest winner of the lot - 100% whole wheat pizza base. It's so soft and delicious I don't bother to make any more pizza bases at home.

French Connection is also for the days I am feeling lazy. Or days I don't feel like eating home cooked food. I venture into the bakery on my way back from work and pick up their spinach paneer roll. Or Paneer Tikka Strudel. Or Veg Puff. All their savory snacks are delicious.

Finally, French Connection is for days I am feeling indulgent. I haven't tasted their cheesecakes or apple pie yet, but their seasonal fruit cake is de rigueur for all our office birthdays. It's the softest yellow cake sandwiched and topped with whipped cream and a lot of fresh fruit.

All of this baked right in front of you when you stop by. Who wouldn't like bakes so fresh!

Comments

Srivalli said…
Wow you are so lucky! and making me J ok..:)..wish I had something like that close by too..I can agree who will bake when you are spoilt for choice..
Raw_Girl said…
Where in Malad is French Connection? I live at Kandivli...Do they also have pita bread and crackers?

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.