One kitchen.
One pair of hands.
Slow dough,
careful butter.
Batter Up began in a small home kitchen in Amritsar — a single oven, a marble slab, and a slab of cultured butter that needed three days of attention.
I'm Sneha Goel. I trained in lamination and pâtisserie, and what I love most is the part most bakeries skip: a long, cold dough; a butter that holds its shape; a crust that whispers when you cut it.
Every cake is baked the day you collect it. Every croissant is folded by hand, three days before it sees the oven. Quantities are small on purpose — that's how the work stays this careful.
If you've got a celebration coming up, or a quiet Sunday that wants something honest, send a message. I'd love to bake for you.
Small batches.
A home kitchen makes a short list. Less, made better.
Slow ferment.
Three-day cold dough. More flavour, kinder to digest.
Cultured butter.
Higher fat, lower water — the only way to laminate properly.