Japanese Milk Bread (Shokupan)

Turmeric, Pumpkin & Flaxseeds

Pita Bread

Cranberry & Walnut

Goan Poee

Multigrain

Our 18 Hour Handcrafted Sour Dough Breads are carefully baked in a stone oven

Sour Dough Boules & Batards

AERATED DRINKS

WATER BOTTLE

GINGER & GILOY

Jeed Tea

HEALTHY JUICE

CLASSIC COLD COFFEE

Classic, Orange, Watermelon, Basil, Strawberry

MOJITO

Classic Guava Chilly

ICED LATTE/ICED MOCHA / ICED AMERICANO

MASALA CHAI

Vanilla Ice Cream 'drowned' with a shot of hot espresso

Affogato

Flavorful blend of chocolate, milk, and espresso

CAFE MOCHA

LOTUS BISCOFF MOCHA COLD BREW

CLASSIC COLD BREW

ORANGE COLD BREW

COLD BREW TONIC

Combine 25 g bread flour and 125 ml whole milk in a small saucepan or heatproof bowl. Whisk until no lumps remain.

Cook over medium-low heat, stirring constantly, until the mixture thickens to a smooth paste and you see lines from the whisk (about 3–5 minutes). Do not let it boil vigorously.

Remove from heat and transfer to a small bowl. Cover surface with plastic wrap to prevent a skin from forming and cool to room temperature (about 30–60 minutes). The tangzhong will weight approximately 150 g when cool; use all in the dough.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together 350 g bread flour, 7 g instant dry yeast, 50 g granulated sugar and 6 g salt until evenly distributed. Keep the salt and yeast on opposite sides of the bowl initially if mixing by hand.

Prepare yeast and dry ingredients

In a separate bowl, lightly beat 1 large egg and combine with 140 ml whole milk. Add the cooled tangzhong (about 150 g) to these wet ingredients and mix until uniform.

Combine wet ingredients

With the mixer on low speed, gradually add the wet mixture to the dry ingredients until a shaggy dough forms. If mixing by hand, use a spatula to incorporate then turn out onto a lightly floured surface.

Knead the dough in the mixer on medium speed with the dough hook for about 6–8 minutes, or knead by hand for 10–12 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. It should pass a light windowpane test. If dough is too sticky, add up to 10–20 g more flour in small increments.

Add 50 g softened unsalted butter in 2 additions while continuing to knead, about 3–5 minutes more, until fully incorporated and the dough is glossy and elastic.

Shape dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and proof in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Gently deflate the dough and turn it out onto a lightly floured surface. Divide dough into three equal pieces (for a standard 9x4.5-inch loaf pan) — each piece will weigh roughly 200–230 g for 3-strand shokupan; weigh for accuracy if desired.

Shape each piece into a smooth ball: flatten slightly, fold edges to center, roll seam-side down and cup with your hand to create surface tension. Let the balls rest uncovered for 10–15 minutes to relax the gluten.

Roll each rested ball into an oval about 20×12 cm (8×5 in). Fold the long edge toward the center, then roll tightly from the long side into a log about the length of your loaf pan. Pinch seams closed and taper ends slightly.

Lightly grease a 9 x 4.5-inch (23 x 11 cm) Pullman or standard loaf pan. Place the three rolled logs seam-side down, side by side, into the pan.

Cover the pan with lightly greased plastic wrap or a damp towel and proof for the second rise until dough reaches about 1–1.25 cm (about 1/2 inch) above the rim of the pan — roughly 45–60 minutes at warm room temperature. Alternatively, refrigerate overnight for a slower cold proof (6–12 hours) — bring back to room temperature and allow to rise until just above the rim before baking.

About 10 minutes before baking, preheat the oven to 170°C (340°F). If using an egg wash for extra shine, mix 15 ml milk with a pinch of salt and brush lightly over the top just before baking.

Bake in the center of the preheated oven for 30–35 minutes, until the top is golden brown and an instant-read thermometer inserted into the center reads about 88–94°C (190–201°F). If the top browns too quickly, tent with foil after 20 minutes.

Remove the loaf from the oven and immediately brush the top with 15 g melted unsalted butter to keep the crust soft and add flavor.

Allow the loaf to cool in the pan for 10–15 minutes. Then gently remove from the pan and transfer to a wire rack to cool completely before slicing, at least 1–2 hours. Cooling prevents a gummy crumb.

Store wrapped in plastic or in a bread box at room temperature for 2–3 days, or freeze slices for up to 1 month.

Bread flour

Whole milk

Instant dry yeast

Granulated sugar

Salt

Large egg

Unsalted butter (softened)

Tangzhong (prepared)

Unsalted butter (melted) for brushing

Milk (for egg wash optional)

In a medium saucepan, combine 1 cup milk and 1 cup water over medium heat. Whisk in 1 tsp ground turmeric, 1 tsp ground cinnamon, and 1 tsp freshly grated ginger (or 1/4 tsp dried) until evenly dispersed.

Combine liquids and spices

Once the liquid is hot but not boiling (small bubbles around edges), stir in 1 cup rolled oats and 1 cup pumpkin purée. Reduce heat to medium-low.

Add oats and pumpkin

Cook, stirring frequently to prevent sticking, for 6–8 minutes until the oats are tender and the mixture thickens. If porridge becomes too thick, add up to 2 tbs extra milk or water to reach desired consistency.

Simmer

Remove from heat. Stir in 2 tbs maple syrup (or honey) and a pinch of fine sea salt. Taste and adjust sweetness or spice. If using, add a pinch of ground black pepper to help activate the turmeric's curcumin absorption.

Sweeten and season

While the porridge cooks, combine 3 tbs ground flaxseeds, 1 tbs whole flaxseeds (optional), 1 tbs pumpkin seeds, and 2 tbs chopped walnuts or pecans in a small bowl. Toss to mix.

Prepare flax and seeds

For a smoother, creamier porridge and to boost omega-3s, stir 2 tbs of the ground flaxseeds directly into the porridge after removing it from heat. This will thicken the porridge slightly as it cools.

Stir in ground flax (optional)

Spoon the porridge into a bowl and sprinkle remaining ground flax, whole flaxseeds, pumpkin seeds and nuts over the top. Add fresh fruit such as banana slices or berries as desired.

Top and serve

Finish with a drizzle of maple syrup or honey and a pinch of toasted coconut flakes for texture. Add an extra pinch of black pepper if you didn’t add earlier, then serve warm.

rolled oats

pumpkin purée (unsweetened)

milk (dairy or plant-based)

water

ground turmeric

ground cinnamon

freshly grated ginger (or 1/4 tsp dried)

maple syrup or honey

fine sea salt

ground flaxseeds

whole flaxseeds (optional, for crunch)

chopped walnuts or pecans (optional)

pumpkin seeds (pepitas)

fresh fruit (banana slices or berries)

extra milk (to loosen if needed)

extra drizzle of maple syrup or honey

ground black pepper

toasted coconut flakes

If using active dry yeast, combine the warm water (1 cup) with the sugar (1 tsp) and yeast (2 tsp) in a small bowl. Stir gently and let sit 5–10 minutes until foamy. If using instant yeast, you can skip this step and add the yeast directly to the flour, mixing with the warm water to hydrate.

Activate yeast (if using active dry)

In a large mixing bowl, whisk together the flour (3 cups) and salt (1 tsp). Make a well in the center.

Add the olive oil (1 tbs) and the yeast mixture (or water + instant yeast) to the well. Stir with a wooden spoon or dough hook until a rough shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6–8 minutes.

Lightly oil a clean bowl. Shape the dough into a ball and place it in the bowl, turning once so the top is lightly coated in oil. Cover with a damp towel or plastic wrap.

Let the dough rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours depending on room temperature.

After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces (each will be about 125–160 g depending on flour weight).

Shape each piece into a smooth ball by pulling edges underneath and pinching the seam. Cover the balls with a towel and rest for 10–15 minutes to relax the gluten; this makes rolling easier.

Using a rolling pin, roll each ball into a circle about 6–7 inches (15–18 cm) in diameter and roughly 1/8 to 1/4 inch (3–6 mm) thick. Keep the surface lightly dusted with flour to prevent sticking.

Preheat your oven to 475°F (245°C). Place an inverted heavy baking sheet, pizza stone, or cast-iron skillet on the middle rack while the oven preheats so it becomes very hot. Optionally place a shallow metal tray on the bottom rack to hold water for steam.

Sprinkle a little semolina or cornmeal (about 1/2 tsp per piece) on a piece of parchment or a lightly dusted peel/board to prevent sticking. Transfer one or two rolled pitas at a time (do not overcrowd) to the hot baking surface. If using a peel, slide the pita onto the preheated stone/skillet. If using an inverted baking sheet, place the pita on parchment and slide it onto the hot sheet.

Bake for 3–6 minutes until the pita puffs up and the surface has light brown spots. If you want extra puff and a slightly blistered surface, add 1/4 cup water to the shallow tray on the bottom rack right before (or immediately after) loading the oven to create steam.

Using tongs or a spatula, remove the puffed pita from the oven and transfer to a clean towel. Cover with the towel to keep soft while you bake the remaining pitas.

Repeat with the remaining dough circles until all 4 pitas are baked.

Let the baked pitas rest covered for 5 minutes. This keeps them soft and helps maintain the pocket. If you prefer a slightly chewier crust, let them cool uncovered for a few minutes first.

Serve warm or store completely cooled in an airtight container or plastic bag for up to 2 days at room temperature, or freeze for longer storage.

all-purpose flour

instant (or active dry) yeast

granulated sugar

fine salt

warm water (about 105–115°F / 40–46°C)

olive oil

semolina or cornmeal (for dusting)

extra flour (for dusting and handling)

water (for steam tray, optional)

Toast the walnuts: place the walnuts in a dry skillet over medium heat. Stir frequently for 4–6 minutes until fragrant and lightly browned. Remove from heat immediately and transfer to a plate to cool, then roughly chop.

If using whole dried cranberries that are very chewy, soak them in 1 tablespoon warm water or orange juice for 5 minutes, then drain. Thinly slice the red onion into half-moons and separate the carrot and cabbage if not already prepared.

In a small bowl or jar combine apple cider vinegar, lemon juice, honey (or maple syrup), and Dijon mustard. Whisk until smooth. Slowly whisk in the olive oil in a steady stream (or close jar and shake vigorously) until dressing is emulsified. Season with salt and freshly ground black pepper, taste and adjust sweetness or acidity if needed.

Emulsify dressing

In a large bowl combine the mixed salad greens, shredded carrot, and thinly sliced red cabbage. Add the thinly sliced red onion, toasted chopped walnuts, and dried cranberries.

Pour about two-thirds of the dressing over the salad and toss gently to coat. Taste and add more dressing if desired. Sprinkle the crumbled feta or goat cheese on top if using.

Serve immediately in individual bowls or on a platter, and pass any extra dressing on the side.

mixed salad greens (baby spinach, arugula, and romaine mix)

red cabbage, thinly sliced

carrot, julienned or shredded

dried cranberries

walnuts, toasted and roughly chopped

crumbled feta or goat cheese (optional)

thinly sliced red onion

extra-virgin olive oil

apple cider vinegar

honey or maple syrup

Dijon mustard

lemon juice (fresh)

salt

black pepper, freshly ground

In a small bowl, combine warm water (about 38–43°C / 100–110°F) and warm milk with sugar. Sprinkle the active dry yeast over the surface, stir lightly, and let sit 8–10 minutes until foamy. If it doesn’t foam, discard and use fresh yeast.

Activate yeast

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour and salt until evenly combined.

Mix dry ingredients

Make a well in the center of the dry ingredients. Pour the activated yeast mixture and oil (or melted butter) into the well. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth, elastic and slightly tacky. If dough is too dry, add warm water 1 tablespoon at a time; if too sticky, dust with a little flour.

Combine and knead

Lightly oil a clean bowl, place the kneaded dough inside, and turn to coat with oil. Cover tightly with plastic wrap or a damp towel. Let rise in a warm, draft-free place for 1 to 1¼ hours, or until doubled in size.

First rise

Gently deflate the dough and divide into 4 equal pieces (about 180–200 g each depending on exact flour). Shape each piece into a loose round bun by folding edges under to create surface tension. Place rounds on a baking sheet dusted with semolina or lightly floured. Cover with a clean towel and let rest/prove for 20–30 minutes until puffy.

Shape poee

Traditionally Goan poee are slightly elongated with a depressed center. To shape, press each round gently with fingertips to flatten slightly in the center and elongate a bit, creating a shallow well in the middle.

Final shaping

Preheat the oven to 230°C (450°F) with a baking stone or heavy baking sheet on the middle rack. Place an oven-safe tray on the bottom rack. Just before baking, slash each poee once or twice across the top with a sharp knife. Transfer the prepared poee to the hot stone/sheet (use parchment if needed). Pour 1 cup hot water into the tray on the bottom rack to create steam and immediately close the oven. Bake for 12–16 minutes until the crust is golden-brown and the rolls sound hollow when tapped on the bottom. If you prefer a darker crust, bake up to 18 minutes, watching carefully.

Bake

Remove poee from the oven and transfer to a wire rack. Brush lightly with melted butter or ghee if using. Cool for 10–15 minutes before serving so the crumb sets.

Cool

Dust the baking sheet or parchment with semolina before placing shaped poee to prevent sticking and add a faint crunchy texture to the base.

Brush warm rolls with melted butter or ghee immediately after baking for a shiny, rich finish.

all-purpose flour (maida)

whole wheat flour

active dry yeast

warm water

warm milk

sugar

oil or melted butter

melted butter or ghee

semolina (fine rava) for dusting

In a small bowl combine 1 tsp active dry yeast with 1/4 cup warm water (105-110°F) and 1/4 cup all-purpose flour. Whisk to a smooth batter, cover with plastic wrap, and let sit in a warm place 15-20 minutes until bubbly and fragrant.

Warm 1 cup water and 1/2 cup milk to about 105-110°F. In the bowl of a stand mixer (or a large mixing bowl), combine the warmed liquids with 1 tsp active dry yeast, 2 tbsp honey and 2 tbsp melted butter. Stir gently and let sit 3-5 minutes until yeast starts to foam.

Prepare liquids and activate additional yeast

In a separate large bowl whisk together 2 cups bread flour, 1 cup whole wheat flour, 1/2 cup rolled oats, 3/4 cup multigrain seed blend, 1 tablespoon vital wheat gluten (if using) and 1 1/2 tsp salt, ensuring the salt is well distributed so it does not contact the yeast directly.

Combine dry ingredients

Add the bubbled starter/preferment to the liquid mixture and stir to combine.

Mix starter into dough

Add the dry ingredients to the wet in two additions. If using a stand mixer with a dough hook, mix on low speed until a shaggy dough forms, then increase to medium-low and knead 6-8 minutes until the dough is smooth, slightly tacky, and springs back when pressed. If mixing by hand, use a sturdy spatula then turn out onto a lightly floured surface and knead 8-10 minutes.

Form the dough

Because multigrain ingredients absorb more liquid, if the dough feels stiff and dry add up to 2 tablespoons extra warm water, one tablespoon at a time. Conversely, if excessively sticky, sprinkle up to 1-2 tablespoons additional bread flour.

Adjust hydration if needed

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60-75 minutes.

Gently punch down the risen dough to release gas and turn it out onto a lightly floured surface. Flatten to a rectangle, fold the short ends into the center, then roll or tighten into a loaf shape suitable for a 9x5-inch loaf pan. Pinch seams to seal.

Deflate and shape

Lightly grease a 9x5-inch loaf pan and optionally line with parchment for easy removal. Place shaped loaf seam-side down into the pan.

Prepare loaf pan

Cover the pan loosely with plastic wrap or a damp cloth and let the loaf rise until it crests about 1 inch above the rim of the pan, about 45-60 minutes depending on room temperature.

Final proof

Preheat the oven to 375°F (190°C). In a small bowl beat 1 egg with 1 tablespoon water to make an egg wash. Gently brush the risen loaf with the egg wash, sprinkle 2 tablespoons rolled oats and about 1 tablespoon extra seeds evenly over the top, pressing lightly so they adhere.

Prepare egg wash and top

Bake in the preheated oven on the middle rack for 30-35 minutes, until the crust is deep golden brown and the internal temperature registers 195-205°F (90-96°C) with an instant-read thermometer. If the top browns too quickly, tent loosely with foil after 20 minutes.

Remove the loaf from the oven and let rest in the pan 5-10 minutes, then transfer to a wire rack to cool completely (at least 1 hour) before slicing to avoid a gummy crumb.

Slice with a serrated bread knife and serve fresh, toasted, or as sandwich bread. Store cooled loaf wrapped in a kitchen towel or in a breathable bread bag at room temperature for up to 3 days, or freeze sliced for up to 3 months.

warm water (about 105-110°F / 40-43°C)

milk, warmed

active dry yeast (additional)

honey

unsalted butter, melted

bread flour

multigrain blend (sunflower seeds, flaxseed, millet, sesame)

vital wheat gluten (optional, improves structure)

egg (for egg wash)

water (for egg wash)

rolled oats (for topping)

extra seeds (sunflower, flax, sesame) for sprinkling

8–12 hours before mixing (or night before): In a clean jar or bowl, mix 50 g active sourdough starter with 100 g bread flour and 100 g water until homogeneous. Cover loosely and leave at room temperature (20–24°C / 68–75°F) until bubbly and doubled in volume.

Japanese Milk Bread (shokupan)

Turmeric, Pumpkin & Flaxseeds

Pita Bread

Cranberry & Walnut

Goan Poee

Multigrain

Sour Dough Boules & Batards

Aerated Drinks

Water Bottle

Ginger & Giloy

Jeed Tea

Healthy Juice

Classic Cold Coffee

Mojito

Classic Guava Chilly

Iced Latte/iced Mocha / Iced Americano

Masala Chai

Affogato

Cafe Mocha

Lotus Biscoff Mocha Cold Brew

Classic Cold Brew

Orange Cold Brew

Cold Brew Tonic