In 1926, the bustling Seppings Road was a rather quiet neighbourhood, very different from the bustling marketplace of today. It was in this neighbourhood that baker Sahadevan in a partnership with a British lady, Emery set up Excelsior Bakery.
The bakery has over the years gone on to establish itself as the must go place in the cantonment to head for cakes, milk breads, puffs and much more. The ownership has passed four generations and the bakery is currently being managed by IT professional turned businessman Saipreeth Muralidharan.
He says, "We have a very loyal clientele. In the preparation of the food items in the bakery, we use a lot of secret recipes that have been passed on from one generation to the other. Many of the residents who have moved away from the locality to places like Hebbal and Jayanagar come here regularly to savour our milk breads, Japanese cakes, puffs and spiced breads. I often meet people bringing their children to the bakery and narrating tales about cakes for their birthday parties as children arriving from Excelsior. We have even had instances of people coming from as far as Chennai to sample food from the bakery.” Saipreeth's father Muralidaran, one of the owners weighs in, “One of our most popular items are the Christmas plum cakes. We add many special spices and essence. We start preparing the plum cakes for Christmas a month and a half in advance. We used to have people knocking the doors of the bakery at six in the morning for a loaf of bread.”
The family takes personal care to ensure the quality of the product. “I check every batch of puffs, breads and sweets that are created at the bakery. We have put systems in place to ensure that only fresh items are served to customers.”
Saipreeth says that over the passage of time, many functions in the bakery have become mechanised. “In the earlier days, we would have to physically knead the dough for the bread. My grandfather used to have army cadets volunteering for the job, in exchange for a loaf of bread. Many of these processes have become mechanised. However, we have still kept some traditional practices alike and most of our baking is done on a firewood oven.”
Once Saipreeth took over operations a few months ago, the bakery underwent changes. “We introduced a new menu with non-vegetarian components such as chicken puffs, rolls and pizzas. We also added sweets to the menu. We try not to use gels and preservatives in our items.”
Talking about the cantonment being a hub for a clutch of family owned bakeries, Saipreeth quips, “I think it was mainly because there was a large British presence in this part of town. They taught us to bake and eat bread.”
