London Muffin

Critic´s Review

• Food: 4 / 5
• Service: 0/5
• Decor: 0/5

-By Karen Anand

I was a bit culturally challenged when I discovered a Korean Bakery in Koregaon Park recently. It's a tiny shop which keeps getting fuller and fuller of interesting breads and pastries every week. I suppose what distinguishes the Korean bakery from other bakeries here is of course their fillings, which are distinctly 'Asian' , their love of white, whipped cream, which covers many of their cakes and also acts as a filling to many of their buns, and all the soft white bread dough. Try their Japanese Soboro bread, which has a crisp peanut butter crumble topping, and the Custard Bread and Markrone, decorated with raisins and nuts. The showstopper must be the Walnut Cream Cheese Roll filled with Philadelphia. Their baguette, not as light as the original French stick, is probably the best in the city outside a five-star hotel. And yes, predictably they do have muffins too. The giant blueberry one is especially good. Also try their choux buns, mini éclairs filled with a variety of creams. Of the cakes they do, the cheesecake is outstanding and their White Cream Cake, filled with strawberries and white sponge, is as light as a feather. The London Muffin Company is run by Mijeong Lee and her small team of dedicated Koreans, who bake, roll and flip in their industrial kitchen at the back. Prices are a little on the steeper side with filled rolls and buns starting from about 50 rupees to a whole cake, whether it's a cheesecake, Mocha Cream cake or a Tiramisu cake, to 1300 rupees on the higher side. I suppose it's not surprising, given the quality and the size of the operation.