Our coffee
Sourced from the hills of India.
We buy green coffee straight from small estates in Araku Valley, Baba Budangiri and the Khasi hills of Meghalaya, and roast it ourselves in small batches every Monday. Arabica for the pour-overs, a little Robusta in the house blend for the kick Kolkata likes in its milk coffee.
Every bag on the shelf says the estate, the altitude and the week it was roasted. If it is older than a month, it doesn't go in your cup.
Where to get caffeinatedBakehouse
Baked fresh, every single morning.
Our bakers are in before sunrise, which is where the name comes from: bhor means dawn. Laminated croissants, slow sourdough and a few Kolkata ideas we couldn't resist, like a nolen gur cinnamon bun in winter and a mishti doi cheesecake all year.
Small batches, and most days the trays are empty by noon. Order ahead if you want the last pain au chocolat.
Where to carb overloadTake it home
Fresh beans, ground for your brewer.
Every coffee we pour is on the shelf in 250 g bags. Tell us how you brew, from a South Indian filter to a French press or a moka pot, and we grind it to match while you wait.
Pick a bag