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Carpe diem – the French cuisine waits for you. Taste perfectly cooked fried cheese, cheese biscuits and cheese sticks. You may be offered such food as good biscuits, butter cakes and cheesecakes, come here and try them. A lot of visitors order delicious wine. Paris Bakery serves great tea.
The creative staff works hard, stays positive and makes this place wonderful. This place is notable for its prompt service. You will like fair prices. The nice atmosphere gladdens people and attracts more guests. Google users awarded the score of 4.4 to this spot.
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Fnp Post
a month ago on Google
From maska khari to milk buns, Paris Bakery’s delicacies are still drawing regulars to its doorstep. A notice mandating a switch to cleaner fuels, however, is threatening its future. Dukkar Galli’s hugely loved Paris Bakery now worried over pollution curbs At a time when everyone around him was baking and selling bread, Danish Nejadkay wanted more. So, when he took over Paris Bakery in 1985, he shifted focus to biscuits and baked goods. Over the years, he developed recipes for Shrewsbury biscuits, palmiers, cashew macrons, cheese papdi, walnut oats cookies, cake toast, milk buns, wine biscuits, and cheese sticks—over 20 items in total. Sold from a modest counter at the front, these treats are made in a larger production unit behind it on Dr Cawasji Hormusji Street, popularly known as Dukkar Galli. Once lined with pork shops catering to the Catholic community, this street in Dhobi Talao, Marine Lines, has been home to the bakery for 70 years. Nejadkay, 62, shared that Paris Bakery was started by a Parsi family in 1955. “My father entered into a partnership with them in 1963,” he said, adding that his grandfather and father also ran Brabourne Bakery in Chira Bazaar. As for the name Paris Bakery, he suspects that some gentleman went to Paris and named it after being charmed by the French city. Like any long standing establishment, Paris Bakery has seen its share of drama. In 1975, Nejadkay’s father and his partners handed over the bakery’s management to a Gujarati gentleman. A decade later, when Nejadkay dropped out of engineering college to join the family business, the gentleman refused to return the bakery. “He told us to go to court. We did everything we could and eventually threw him out, telling him to go to court instead,” he recalled. The ‘90s were a golden period for the bakery, but Nejadkay has also faced betrayals. “I have been robbed and cheated by my employees many times. Once, there was even a dacoity at midnight,” he said. While he speaks, the bakery’s eclectic decor catches the eye—figurines and posters of religious and non-religious gurus fill the space. At the centre stands a brass idol of Ahura Mazda, the supreme god of Zoroastrianism. To the right are images of Mother Teresa, Jesus, a hand-painted Indian goddess, and Buddha. To the left, photos of Paramahansa Yogananda sit beside a Ganesh idol, a Laughing Buddha statue, and a gold-framed portrait of Nejadkay’s father. “I am religious, but for me, religion is like parents. You should respect yours without disrespecting others,” he shared. The secret sauce: Quality products and Amul butter There was a time when Paris Bakery operated from 5 am to midnight. Today, it runs from 10 am to 1.30 pm and again from 5 pm to 7.30 pm. On Sundays, it opens for just two and a half hours. Manning the counter is Nejadkay’s brother Behram, a retired Navy merchant. “You should do everything with heart and soul, and then you won’t have to chase customers—they will come to you,” Nejadkay said. His words ring true. Though there is no visible rush, Behram shares that a queue forms before the shutters rise in the morning and evening. During our visit, we saw a steady stream of customers. Nejadkay’s clientele includes well-dressed men and women from the neighbourhood, picking up maska khari, maska button, and milk toast. Some even ask when he will make a particular dish. “Whenever I come up with an idea, I develop a recipe and offer it as a free sample. If customers like it, I add it to the menu,” he said. Certain items, like milk buns, have a niche following. “I make milk buns just once a week, on days when production is lower. They are made with condensed milk and the best raisins—the kind you won’t find even in the city’s best restaurants. Each bun costs Rs 25, and some customers don’t mind waiting up to 10 days for them,” he said. The secret to his loyal following? “Full butter,” Nejadkay said. “If everyone used full butter, they all would have been a hit.” In the kitchen, large blocks of Amul ghee sit atop mounds of white flour Food: 4 Service: 3 Atmosphere: 3
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Vivek Athavale
3 months ago on Google
Just visited this place through a Irani Food Walk by Khaki Tours. Awesome place. Great Quality. Owner is passionate and proud of the stuff they sell. Will visit again to buy stuff. Service: Delivery Meal type: Other Price per person: ₹200–400 Food: 5 Service: 5 Atmosphere: 5
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Response from the owner
3 months ago
Thank you for your review. We are very passionate about the quality of the products which is what gives the excellent taste. We look forward to your next visit.
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Avinash Shinde
4 months ago on Google
The worst bakery ever visited with a typical SoBo price but a very disappointing quality. Food: 1 Service: 1 Atmosphere: 1
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French
ClosedOpens at 10:30AM
$$$$
Price range per person INR 150
© OpenStreetMaps
contributors
Address
Our Lady Of Dollors, 278, Dr Cawasji Hormusji Street, Church Lane, Mumbai, Maharashtra, India
Features
Cash only
No delivery
Takeaway
Not wheelchair accessible
Opening hours
| SundaySun | 10AM-12:30PM |
| MondayMon | 10:30AM-1:30PM 5PM-7:30PM |
| TuesdayTue | 10:30AM-1:30PM 5PM-7:30PM |
| WednesdayWed | 10:30AM-1:30PM 5PM-7:30PM |
| ThursdayThu | 10:30AM-1:30PM 5PM-7:30PM |
| FridayFri | 10:30AM-1:30PM 5PM-7:30PM |
| SaturdaySat | 10:30AM-1:30PM 5PM-7:30PM |
