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They have developed a taste which is their USP. And to keep the air of their exclusivity intact, they have not opened any outlet anywhere else though they are a household name across the City.
At V B Bakery, the puff takes different forms, the bread too comes in different flavours and the cakes sans fresh cream are fresh through the day. By seven in the evening, most racks are empty.
V B Bakery is famous for its Kara Bun Congress stuffed with peanuts roasted and sauted in masala. The dumroot made from pumpkin is available only on weekends and there are people who come from quite a distance just for that.
The buns come in interesting varieties, stuffed with potato, capsicum and onion. Each taste is different from the other.
Breads come in flavours that are unheard of. Spinach, wheat-based bread, honey, garlic, ginger and masala… you name it and this bakery has it all stocked up.
“It’s undoubtedly the uncompromising quality and the fact that we haven’t gone commercial that has brought us thus far. We have our loyal customer base and that includes the third generation as well,” says S Murali, the bakery's
finance manager and adds, “Over the decades, we have been getting 800 customers
a day and 1,000 on weekends.”
In an effort to cater to the pastries, VB Bakery branched out into Butter Sponge that makes only fresh cream pastries.
They also do catering and MNCs, restaurants, fast food joints top their clientele.
The everyday crowd consists of the regulars, including those who come from far-off places too. There are those who come in by recommendation and some others, who explore the place out of sheer curiosity.
The bakery was recommended to Gayathri Sadu, an employee of Bank of India, by a friend.
“We’re so bored of idli and dosa for tea that we thought we’d try out the pastries and puff here,” she says.
Shamala Prakash, who runs her own business, has been coming to VB Bakery for more than three decades, “I come here mainly to buy the Kara Bun Congress which is the family’s favourite and on Sundays, I go for the dumroot sweets,” she
concludes.