Ankur bakers & ice cream parler

What goes into the daily bake?

Ovens run early so trays hit the racks before midday walk-ins arrive. Maintaining correct dough hydration and bake heat keeps standard white loaves, rusk, and sponge dry-base cakes consistent.

• Plain and flavoured bread loaves sliced on purchase
• Cold stored frozen dairy desserts and scooped ice creams
• Crumbed tea rusks, puffs, and simple sponge items

Counter service and inventory management

Direct over-the-counter sales prevent long handling delays. Daily shelf batching keeps ambient humidity from softening the dry pastry inventory, ensuring customers receive items baked in steady schedules rather than re-heated warehouse batches.