The Sprinklez

Long post alert 🫣😄

I love to write stories ❤️😄

Every product on our menu has a story.
This one? A long, honest, butter-soft journey. 🤍
I baked my first bun three years ago.
It came out good… and that feeling stayed with me.
About 7–8 months ago, we introduced cream buns to our menu.
But somewhere deep inside, I wasn’t satisfied with the buns we were baking.
So I went back to learning—took a class from a chef who’s well-known for breads and buns.
The results improved, yes.
But consistency? Still missing.
And when you truly care about what you serve, “almost perfect” is never enough.
Recently, I decided to source buns from a famous bakery in Gurgaon—
the kind that supplies bakeries and hotels.
We tried their brioche buns and pav for tasting…
and honestly, I was shocked.
Heavy. Chewy. Not fresh at all.
I still don’t understand how such products are sold both online and offline. 😐☹️

After searching many videos many recipes -
Research, trials, failures, retries—over and over again.
And finally… we cracked it.
✨ Light.
✨ Soft.
✨ Fresh buns that made me genuinely happy.
Since we already serve cream buns,
and after being inspired by The Chai Couples from Kerala,
I decided to try something simple yet soulful—
🥖 Bun Muska
And OMG…
It’s sooo good I don’t even have the right words.
Nothing fancy.
Just pure comfort.
Pure heaven. 🤍
Have it with chai or coffee—
I promise, your soul will feel full. ☕✨