Every Street Has a Gully

If you've ordered from Gully Bakehouse before, you probably know us for Indian flavors — cardamom, chai, saffron, rose, mango, pistachio — through a French-technique, American-comfort lens. That's true, and it's where we started. But it was never really the whole idea.

“Gully” means street — and everyone's gully tastes like something specific. Ours started as cardamom and chai, saffron and rose, mango and pistachio, because that's the street I grew up on. But every culture has a gully, and this fall we're adding two more: ube, glazed in ermine and finished with American buttercream, and pandan-coconut, both drawn from Filipino and Southeast Asian dessert traditions that deserve the same real, no-shortcuts treatment we've been giving Indian flavors from day one.

This isn't a departure from what Gully Bakehouse is. It's exactly what we said we'd be, from the start — just with more streets on the map.

More are coming. We're not going to rush them, because getting each one right matters more than getting to all of them fast. But if there's a flavor memory from your own gully that you've never found in an American bakery, tell us. That's exactly the list we're building from.