The Dough & Beyond Story
Dough & Beyond was born from a shared belief of two friends, Rriddhhi and Sanhita: that an artisan bakery should never come at the cost of warmth.
Rriddhhi, a Lavonne alumni, honed her baking skills with experts from around the world, spending decades creating delectable gourmet treats at home and serving Bangalore. Learning dough by touch rather than timers, she mastered the art of knowing when to wait, when to fold, and when to let things be. Her deep respect for patience and process shaped her ability to connect with and understand her customers.
Sanhita’s journey spanned decades as she explored flavors, operations, and customer experiences globally through various startups. A consistent lesson was that the experience mattered as much as the food itself. What people remember most is not just what they ate, but how they were made to feel.
When these two worlds collided, Dough & Beyond was formed. It will always remain a place that feels like home.
Every batch begins with ingredients that understand you with love, measured slowly, proofed patiently, and finished with intention. Not because it is efficient, but because it is right. We draw inspiration from international flavors and global café cultures, especially in our offerings of Korean buns and North Bangalore desserts, ensuring they feel familiar and inviting. Each recipe is softened by familiarity, adjusted for comfort, and served with the warmth of a home kitchen. We invite our customers to visit our café near Bhartiya City Mall to experience that warm environment.
As we transition from a home bakery into a patisserie and café, our promise remains unchanged. Scale will never replace care, and speed will never replace thought. Because care and love are ingredients you can taste. And that is what takes us beyond.