Maybac · Bakehouse · Vesu, Surat

Butter,
folded twenty-seven times.

A dessert-first bakehouse where the process is the product.

Fold 01 · The dough

Good dough takes time.

Flour, butter, water, salt. The rest is patience you can taste — cold dough, warm hands, and folds counted like a ritual.

Shatter first, then honeycomb.

Fold 02 · The fire

Heat does the rest.

The oven takes over where the hands stop.

Fold 03 · The case

The case.

Croissants, breads, cakes and the desserts Vesu photographs first.

Golden laminated croissants — 01CroissantsLaminated, deeply golden, shattering at the edges.

Artisan bread with a dark crackling crust — 02Artisan breadsSlow doughs under a dark, crackling crust.

Layered cake — 03CakesQuiet layers built for loud tables.

Plated dessert — 04DessertsPlated with intent. Gone in minutes.

Dessert-first, always.

Plated with intent. Gone in minutes.

Fold 04 · The craft school

Learn it from the oven side.

Maybac's kitchen and classes are led by chef Rutu Polra. Not just recipes: technique, timing, feel. Classes stay small, and your hands are in the dough from the first minute.

Chef's hands stretching dough in warm light — Chef Rutu Polra

Croissant & lamination
First cohort announcing soon

Butter blocks, folds and the discipline of cold dough.
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Artisan bread
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Slow fermentation, shaping and scoring by hand.
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Cakes & layers
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Sponges, creams and clean assembly.
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Beginner baking
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Your first doughs, from mixing bowl to oven door.
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