NERO BAKES / Our story
Our story
A patisserie that began with one very dark chocolate cake.
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One cake, three attempts
The first Nero Noir was made in a home kitchen for a friend’s birthday. The glaze took three tries to set like glass, and the recipe has barely changed since.
When the first bakery opened in Indiranagar, we built the kitchen in full view of the counter so that anyone could watch the lamination, the glazing and the finishing.
We would rather make fewer things and make them properly.
How we bake
Choose
We work with one chocolate, one butter and a short list of farms.
Laminate
Three days for a croissant, from dough to oven.
Bake
Small batches, all morning, so the counter is always fresh.
Finish
Every cake is glazed and decorated by hand.
