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Monday 9am - 6pm Tuesday 9am - 6pm Wednesday 9am - 6pm Thursday 9am - 6pm Friday 9am - 6pm Saturday 9am - 4pm

The Good Butter Bakery

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The Good Butter Bakery

Breads, Cereals, Nut Butters and more. Prepared with care and on order. All natural and preservative

A Bakery with offerings that cuts across the spectrum, be it nutritious granola to start the day, or something more indulgent to end a meal. Our menu is typical of what you'd find at a local neighborhood bakery, the kind that draws you in with its fresh-baked aroma each morning. There's something in there for every occasion, and often, for no reason at all! Most importantly though, everything is m

ade with care and with the highest quality ingredients. Our pastries are hand-rolled, the biscottis hand-cut; every element made from scratch, and most of it made to order.�

10/03/2026

*HIRING POST*

Over the years, cakes have become a BIG part of our menu and trials, along with pastries and pies. We want to keep refining and creating bakes that stand apart and delights our tastebuds, first and foremost.

To that end, we are looking for someone with experience to join our team. 2-3 years of solid experience in Cakes & Pastry would be a big bonus but as always what moves the needle for us are people willing to put in time, effort & energy into being an integral part of a small yet highly productive team. What you'll get in return is a warm work environment that's geared towards learning with personal hand holding.

Position: Full time Senior Baker (Cakes & Pastries)
Location: Balewadi, Pune

If this sounds interesting to you, email us a brief write up about yourself along with current location and phone number at [email protected].

Look forward to chatting with you.

P.S: Spread the word far and wide, folks!

10/02/2026

*Hiring post!*

We are looking to add an intern level member to our team.

More than prior experience, what we are looking for is attitude which is strongly aligned to quality. Someone who is eager to learn, yes, but more than that, eager to contribute to a small team which is committed to producing the best version of bakes, day in and day out. It's a job which can test your stamina - both physical & mental but what we can promise is that you will receive a warm work environment and personal hand holding through it all.

It's a full time 5 days a week paid job at our location in Balewadi, Pune.

If you find this up your alley, email a brief profile and a write up about yourself to [email protected].

For the rest, please spread the word!

06/02/2026

*What makes a smashing sandwich*
PART II - How to build a sandwich?

We ran through the components of a great sandwich, let's look at some of the factors that contribute to its deliciousness.

1. Ratios: A great sandwich is, more often than not, perfectly balanced. The bread will not be too thick or thin. The spread won't be too much or too runny that it explodes all over the place. The filling won't slide out in an instant. The idea is to be able to taste all the components, in harmony, with each bite.

2. Temperature: Some sandwiches are great when at room temperature - think of a simple chutney, cucumber & tomato sandwich, a sourcream & jam sandwich OR a salted butter, mustard & ham sandwich. On the other hand, a 2-3 day old slice of bread can be given a fresh lease of life by toasting and filling it with sturdier components.

3. Placement: Golden rule of grilled cheese is simple for me. Cheese on both sides of the bread, sandwiching any filling of choice (grilled onion, stir fried greens, ham, peppers). Similarly, the spread has to go first and parts that are likely to slide around need to be well 'sandwiched' and not be close to the bread.

4. Flavour & texture: This is the big one. Keep a good balance between salty, bright, sweet and spicy, flavourwise and soft, creamy, crunchy & juicy, texture wise. A good amount of seasoning and how they interplay is the key. For eg, salty feta needs a creamy mild hummus while a mild mozzarella needs a drizzle of balsamic glaze, flaky salt &/or capers for balance.

This concludes my TED talk (!) on the art of Sandwich making - hope it inspires you to think creatively and come up with your own sweet combinations. Bon appetit!

P.S: An example of a simple sandwich continued in the comments...

22/01/2026

Guys, we got an Ice cream maker last year and have been experimenting, off and on, with it, much to our collective delight.

We hit the jackpot with a few flavours and are bringing them to Ground Up on Sunday, 25th January, 5 to 7 PM.

We'll have two flavours with us - Strawberry shortcake & Chocolate with miso jaggery toffee. Both are creamy, delicious and a perfect ending to your Banh mi & soda meal.

Come by, see us and grab a scoop!

21/01/2026

If you are a sandwich nut like me, this is for you.

*What makes a smashing sandwich*
Part l - Components

1. Bread: You gotta a soft fluffy bread or something chewy and crusty? This itself decides a lot of things. You don't want to weigh down a soft bread with a heavy filling but you definitely want crunch. On the other hand, a crusty chewy bread needs a toothsome filling but also creaminess as an offset.

2. Sauces/ spread: a dry sandwich is no fun. Mayo, hung curd, mustard, green chutney, pesto, hot sauce, cream cheese, hummus - all of these are worthy candidates. I firmly believe the sauces make or break how mouth watering the sandwich finally is.

3. Crunch: Texture can add a winning chompworthy quality to the sandwich in an instant. Fresh salad leaves, a tangle of herbs, coleslaw, crunchy veg like sliced peppers, onion or cucumber work well.

4. Pickles: My favourite addition. Pickled onion, chilli & beetroot, capers, olives - these delightfully tangy and salty bits liven things right up and can also double up as the crunch element.

5. Cheese: A fundamental building block. Soft cheeses like ricotta, cottage cheese, fresh goat cheese, burrata etc can be used interchangeably with spreads as they add creaminess, other than flavour. On the other hand, semi hard cheeses like cheddar, gouda, edam, gruyère or provolone can be used specially well in a hot sandwich like a grilled cheese.

6. Filling: The main bulk of the sandwich, this involves things like cured or roasted meats, boiled egg, roasted vegetables, any sort of patty, grilled paneer, aloo tikki, day old vada or cutlet. The filling is what walks a sandwich from a light snack to meal category. Add some chips and/ or a salad on the side and it's a legitimate lunch or dinner.

A delicious and wholesome sandwich can be built using any of these 2-6 elements - the combinations are endless and completely dependent on your pantry, fridge & mood.

In the next addition of this Sandwich thesis (!!), we'll discuss how to build one - stay tuned - and in the meanwhile let us know what's your go-to sandwich?

18/12/2025

Christmas Market 2025 ♥️

Pagdandi Bookstore & Coffee
21st December, Sunday
4 to 7 PM

Hope to see you all there!

04/12/2025

The Christmas Market is a beloved tradition of ours and we look forward to it for the better part of the year.

This year is no different. We have been plotting, planning, testing and retesting plenty of goodies for you all. It's bigger and better this year with a ton of sweet and savoury options (plenty of eggless ones too, yes we heard you) along with a stellar lineup of festive bakes, breads and condiments.

Mark your calendars. We would love to see you there, come say hi!

When: 21st December, Sunday
Time: 4 to 7 PM
Where: Pagdandi Bookstore & Coffee

More details to follow, keep your eyes peeled for our stories and glimpses of what you can expect there.

19/11/2025

Pumpkin & Miso Soup
~ 2-3 servings

Char pumpkin (about 250 gms, no need to peel) on a cast iron tawa or pan with a slick of olive oil.
Separately fry 5-6 crushed garlic pods, 2 chillies & a handful of herbs (rosemary, marjoram, sage) in EVOO. Add the charred pumpkin along with veg stock or water + stock cube (a pinch of mushroom granules from urban platter works a treat). The stock should cover the pumpkin fully. Let it all cook and soften for about 20 mins.

Blend the soup along with a big spoonful or two of confit garlic miso from .in. Adjust consistency & seasoning right in the end. Serve with a dollop of sour cream/ chunks of feta, toasted seeds/ nuts (we have a lovely Savoury Granola that's perfect for topping this) & EVOO fried sourdough bread for dipping. Fin.

P.S: Add a drizzle or two of .in Chilli oil for extra heat.

18/11/2025

I recently cooked with the brilliant on a series focusing entirely on the Pantry. Not to sound pompous but I happened to be the perfect candidate for it and my girl knows it. I am a working woman who loves to eat good food, not on occasion but regularly. Quick, tasty and veg forward is my style. Meat appears now and then but most days it's more of a seasoning.

Most nights, I manage to cook a decent meal and here's a list of staples that helps me get there.

Good quality pasta and noodles - check Colavita, Umai
Olives - Kalamata, green, black - I usually have all three
Capers, Caper salt, Berbere seasoning from are instant flavor boosters
Variety of miso, chilli oil, kimchi, xo sauce, stir fry sauce, fresh tofu from .in
Variety of rice and pulses mostly from
Free range eggs - Farm Made is what we buy for ourselves and the bakery
Fresh & dried herbs - Thyme, rosemary, sage, basil, parsley
I LOVE red bangkok chillies from
I have boiled chickpea with broth at all times in my freezer along with some kind of stock
Mushroom broth powder from .in
Tahini, Peanut butter from the bakery
Variety of vinegars from .in other than seasoned rice & sherry vinegar
A bunch of cold cuts from .co
A stash of sourdough bread slices, ciabatta and bagels from the bakery in the freezer
Hummus, confits, hot italian relish from the Baker
Montasio cheese (), Cheddar, goat cheese & feta from
Good quality extra virgin olive oil, soy sauce, toasted sesame oil and random sauces - check .co.in

It may sound like a lot but with even 50% of this list, you are all set. For me, pantry is everything - a key to healthy delicious home cooked meals - especially when it's way too easy to order in.

Very soon I will be sharing a breakdown of what we cooked together. All recipes are super simple with few ingredients and can be part of your repertoire as well!

23/09/2025

*LONG READ*

Confessions of a small time entrepreneur

Let's tackle the tough bits first.

You work through good days and bad, the highs and lows, health and sickness, excitement and exhaustion, joy and despair. The physical strain, the weight of every little problem that needs solving & every opportunity that needs to be capitalised, the absolute stretch of one's mental faculties, the never ending task list - there is no stop button - even when you are not 'working' your brain is on auto pilot, problem solving something or the other. You play multiple roles, sometimes at the same time - purchase manager, handyman, delivery & housekeeping person, cook and many others required to keep things running. You keep your patience when a customer acts high handed & entitled and maintain composure when things go sideways with production. You create while working, you work while creating. And cherry on the cake - you rarely have enough money or working capital no matter how hard you work.

Still interested?

Well as luck would have it...
.here comes the good part. Yes, there is a good part.

The joy of creating something from scratch that reflects you and your personal story. The slow and quiet journey from looking outside in to inside out. The sense of fulfilment when you run a business, no matter how small and using it as a medium of expression and creativity. The good fortune of meeting like minded people who draw inspiration from the same place. The thrill of overcoming obstacles and problem solving through things. Being able to touch people's lives while simply working for your livelihood. Being the person with whom the buck stops.

The story of every small business owner is a story of resilience, personal growth, endless cycles of change, learning and pursuit of balance.

And if this doesn't scare you off then you know what you are eventually meant to do.

26/08/2025

Caramelized Coconut & Nutmeg Cream Cake ♥️

This cake is an ode to our love for a good, preferably cardamom less, Ukadiche Modak which happens to be a solid part of our diet during the Ganesh Chaturthi festival. We took inspiration from the delicious caramely coconut filling usually found in these little gems.

The fudgy cake here is made with coconut, organic coconut sugar & brown butter which along with the caramelized coconut crust on top lends a flavor profile that is utterly nutty & moreish, mimicking the toastiness of a Modak filling fairly well. We offset the whole thing with a bright coconut cream cheese frosting which is perfumed with nutmeg. The combination truly works.

This cake is lovely at room temperature but also remarkably delicious cold from the fridge - either way we can't stop eating it!

It's available for pre order for the next 10 days - try it and let us know what you think.

P.S: As a nod to the festival, we have also made it eggless.

13/05/2025

We wait for the peak of mango season to get our hands on some organic and naturally ripened hapus and kesar and it's so worth the wait!

Mango Cream Cake and Pistachio Mango Tres Leches are now live on the website and available to order, till we have the good mangoes!

Details through bio.

Address

Solitaire Villa Row House 1, Balewadi Road Opp Shivaani Residency
Pune
411045

Opening Hours

Monday	9am - 6pm
Tuesday	9am - 6pm
Wednesday	9am - 6pm
Thursday	9am - 6pm
Friday	9am - 6pm
Saturday	9am - 4pm

Telephone

9819328800

Website

http://www.thegoodbutter.com/

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Our Story

As believers in mindful eating, we are curious to know where our food comes from, how it's made & its impact on the environment as well as our well-being. We love food that's handmade, natural, seasonal AND delicious.

That's what we bring to you through our baked offerings. All our bakes, healthy or indulgent, are made with quality ingredients, organic where feasible, and most importantly, without any preservatives or additives that keep the food unnaturally ‘fresh’.

We're a stand-alone bakery established in 2015 by a wife and husband team, in Pune. As an e-commerce business with an oven-to-coffee table business model, we’ve partnered with FedEx and deliver our bakes all across India and beyond.

All products are made fresh and on order.