Behind the Batch: A Day in the Life of a Craft Bakery

Sathish Bakery has been around for more than 25 years, creating and serving treats made with love.

Sathish Bakery, well-known for its delicious cakes and fresh bread begun its journey almost a quarter decade ago. A regular shift at the bakery begins before the sun rises and ends long after sundown.

"Sometimes we work till 9-10pm when there are extra orders", says Komesh, one of the two head chefs.

Due to the growing demand for their soft bread and lip-smacking puffs, the bakery has now opened two new branches at Padi and Thirumullaivoyil, Chennai.

Jagan is one of the two head chefs at Sathish Bakery. He has been lending his culinary skills for 10 to 12 years and has been baking cakes and frying rolls here for almost 2 years.

The bread dough being kneaded to perfection.

"People who learn catering and culinary arts in institutes often don’t know the real basics or how to handle things the way we do,” says Naveen, a dedicated baker who has been whipping up delicious treats for nearly 11 hardworking years.

Each piece of dough is then put in a separate container that is slightly heated and oiled beforehand.

The containers along with other delicacies are then loaded in a large oven to be baked to perfection.

The fresh, hot baked loaves of bread are then taken out of their containers before being left to cool for about 30 mins.

The loaves are then put through a series of sharp blades to make the slices of bread we eat.

Jagan then places the sliced loaves into covers before they are either displayed for sale in the bakery or used to make sandwiches.

Written By Anjali Arun

Anjali wrote this article as a participant of the Media-Makers Fellowship's May'25 cohort.

This article was adjudged the 'Best Photo-Story' created in Week 2 of the program.