Cafe Yonder completed a year last month and they have introduced a dozen fresh bakes to mark the feat. The 2,500sq ft cafe with a separate hookah lounge is known for its bread-based dishes including sandwiches and burgers and these new additions are a vivid reflection of co-owner Debanjana Batra’s passion for baking. An alumna of JBL Academy of Culinary Arts, Batrass is a home baker turned restaurateur and her new lot includes a mix of breads, muffins, assorted cookies and more, perfect for winter.
Talking about the new additions that will be available throughout the year at the cafe, Batra says, “We have produced our baked items in-house right from the start. And as we turned one, I wanted to introduce new items in the bakery section, something that I am more passionate about. Our patrons have stood by our side and love our hospitality and our food and it’s also a way to thank them. I am also planning to roll out an energy bar that will be made of dates, seeds, oats and nuts and they will not have any added sugar.”
Check out the latest treats.
This Date Walnut Tea Cake is fluffy, buttery and nutty, the perfect company for your evening or morning cup.
Made of simple ingredients like onion, ginger and green chilli, this is a perfect pick if you are looking for some masala in your bread.
A classic focaccia fresh out of the oven is irresistible. Pair it with your soup or make a sandwich.
Cafe Yonder gives a lemony twist to a blueberry muffin and its musky profile makes it a must-have.
Ham and Cheese Croissant was a winner with its loaded body, crispy fries and veggies. We loved the crispy profile of the house-made croissant and how it gave way to layers of meat and cheese in each bite.
Cafe Yonder is known for its cheesecakes and this decadant slab slathered with blueberry sauce will lift up moods.
It’s time to replace your old tea-time buddy with these oatmeal cookies that are crunchy, pleasantly sweet and loaded with highly nutritious seeds.
A classic brownie with vanilla ice-cream is a perfect ending to many sweet meals.
Pictures: B. Halder
