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BOUCHERIE
Freshly baked rustic sourdough loaves and buns cooling in a warm, earthy bakery setting.

Est. 2026 — Pali Village, Bandra

Bread baked slowly, gone quickly.

Bread baked slowly, gone quickly.

A neighbourhood bakehouse on the corner: one bench, one oven, and a starter we have fed every morning since we opened.

See today's bakeFind the bench
On the bench₹240Rosemary focaccia

What's on the bench this morning

Everything is baked here, the day it is sold. The cardamom buns always go first — we bake ninety and they never last long.

Oven on · 250°C

Prices include all taxes

  1. 01Cardamom bunHand-knotted, pearl sugar
    Price₹160Sold out
  2. 02Seeded ryeDark rye, linseed, sunflower
    Price₹340Sold out
  3. 03Butter croissantThree-day lamination, French butter
    Price₹180Three left
  4. 04Sourdough country loaf36-hour ferment, blistered crust
    Price₹320On the shelf
  5. 05Rosemary focacciaOlive oil, flaky salt, straight from the tray
    Price₹240In the oven
  6. 06Flat whiteHouse blend, silky microfoam
    Price₹220All day

What we bake, every day

Six things that never leave the bench. The rest of the list moves with the season and whatever the baker fancied that morning.

A freshly baked sourdough loaf with airy crumb, sliced on a cutting board.

Sourdough country loaf

A 36-hour ferment gives it a blistered, deep-brown crust and an open, custardy crumb. Cut it thick and eat it warm.

₹320 · a loaf

Freshly baked croissants catching sunlight, showing their flaky golden layers.

Butter croissant

French butter, laminated over three days and folded until the layers shatter. The one thing we will never rush.

₹180 · each

A close-up of a freshly baked cardamom bun on a plate.

Cardamom bun

Hand-knotted with crushed cardamom and a scatter of pearl sugar. They are the first thing to go, every single day.

₹160 · each

Homemade focaccia topped with fresh herbs and tomatoes in a baking tray.

Rosemary focaccia

Pressed into an olive-oiled tray, dimpled by hand, and finished with rosemary and flaky salt straight from the oven.

₹240 · a slab

A close-up of sesame and seed-topped bread in a basket on a table.

Seeded rye

Dark rye with linseed and sunflower, dense and malty. Built for a thin slice, good butter, and a second cup of coffee.

₹340 · a loaf

A close-up of a flat white with heart-shaped latte art in a white cup on a wooden table.

Flat white

Our house blend pulled short and topped with silky microfoam. The pause between the first loaf and the second.

₹220 · a cup

A baker kneading dough on a floured wooden bench in natural light.
Slices of crusty sourdough bread resting on a cloth over a wooden table.

Nothing here was made in a hurry.

Boucherie started with a starter: a jar of flour and water we have fed every single morning since the first day. It is the reason the bread tastes like somewhere, and not just something.

We bake in small batches through the night so the shelves are full by the time the first dog walkers pass. A long ferment, a hot oven, and nothing added to hurry it along.

“Good bread is mostly patience.”
Élise and Marc, bakers

One oven, one bench, all night.

The bakehouse is awake before the street is. Dough goes in cold, comes out blistered, and the whole corner smells like it.

  1. 250°CThe oven is litStone floor brought up to temperature, the first loaves scored and slid in.
  2. 1.2 kgFirst bake outCountry loaves land on the rack — crackling, and still too hot to slice.
  3. 90 bunsThe case is filledCardamom buns knotted and glazed, coffee on, the first regulars through the door.
A freshly baked loaf of bread held in two flour-dusted hands against a dark background.
Two freshly baked croissants on a dark reflective surface under dramatic light.

Around the bakehouse

A few mornings on the corner, from the bench to the case.

A warm artisan bakery interior with wooden seating and a pastry display.
The front room, between bakes
A baker arranging freshly baked baguettes on a cooling rack.
Baguettes onto the rack
A variety of freshly baked breads and pastries on display in a bakery.
The case, fully stocked
Freshly baked croissants on a wooden tray inside a cozy bakery.
Croissants, still warm
A variety of pastries and breads arranged in a glass bakery display case.
Before the rush

Kind words from the corner

Live reviews, pulled straight from Google and refreshed as guests write them.

Read on Google

Sample Taggbox widget for the demo — point it at the client's own reviews.

Guest reviews of the bakehouse

Come for a loaf. Stay for another.

Tucked into the lanes of Pali Village, a short walk from the sea. Drop by on your morning walk, or pick something up on the way home.

Monday – Thursday
7:30 am – 10:00 pm
Friday – Sunday
7:30 am – 11:00 pm
Public holidays
Open — call ahead
+91 98765 43210

Sample phone and hours for the demo — replace with the client's own.

The bench · Bandra West

600 Hill Crest Building, Ground Floor, Ambedkar Rd, Pali Mala Rd, near Arvind Store, Bandra West, Mumbai, Maharashtra 400050

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