About SAiPH Bakes

One kitchen. Three brands. One standard.

SAiPH Bakes is a modern bakery and food company from Dibrugarh, built on craftsmanship, quality, innovation and hospitality — and on the belief that a Tuesday croissant deserves the same discipline as a wedding cake.

Founded 2019 7 stores 3 consumer brands 140+ people 8 delivery cities

Our story

It started because nothing in the city was quite right

In 2019 you could get a good cake in Dibrugarh or a good croissant in Dibrugarh, but rarely both from the same place, and almost never on a weekday morning.

We started with one deck oven, a levain jar and a rule we still keep: nothing goes on the counter that a chef would not eat themselves. The first year was bread and croissants. The second added celebration cakes because customers kept asking. The third brought a chocolate room, because the desserts we wanted to make needed 18°C and a dehumidifier, not good intentions.

By 2023 it was obvious that one brand could not hold all of it honestly. A ₹145 croissant and an ₹18,500 wedding tier do not belong under the same sign — they need different service, different pricing, different rooms. So we split into three consumer brands under one parent house, sharing a single production standard.

DoughReMi — the everyday counter, baked through the day
SAiPH Signature — the couture kitchen, finished by hand
Khowdy — the Assam pantry, made clean and shelf-stable

2019One deck oven

What we are built on

Craftsmanship • Quality • Innovation • Hospitality

Inside the craft bakery

Dibrugarh

Fourteen thousand square feet, five temperature-controlled rooms, and one production standard that all three brands are held to.

Visit the unit

Bread & viennoiserie

Levain since 2019

A 36-hour levain, stone deck ovens and a retarder that holds dough at 4°C overnight so flavour has time to develop.

Chocolate room

18°C, under 50% RH

Tempering, shell casting and airbrushing in a room built for cocoa butter, not for people. Bloom never gets a chance.

Packing line

Nitrogen-flushed

Khowdy jars and tins filled and sealed in-house, with batch codes and plucking dates printed on every label.

5 rooms, 5 temperatures — from a 4°C assembly cold room to a 30°C proofer.

FSSAI licensed — audited quarterly, records kept for two years.

Chef sign-off on every Signature piece before it is released.

8 trials a week in product development. Roughly one in twelve makes the menu.

Sourcing

If we cannot source it well, we do not make it

There is no version of this business where we save four rupees on butter. The ingredient list is the recipe.

Cultured French butter, 82% fat

Lamination is a fat-crystal problem. Table butter cannot do it and we stopped pretending otherwise in month four.

Single-origin couverture

Ghana 70%, Madagascar 64%, Vietnam 73% — bought as beans-to-bar couverture, never compound.

Fourteen partner tea gardens

Second-flush orthodox leaf from Jorhat, bought direct at a premium and packed within ten days of plucking.

No palm oil, anywhere

Cold-pressed coconut and mustard oil in the Khowdy range. It costs more and lasts about as long.

The house

Three brands, one parent

SAiPH Bakes is the master brand. Each consumer brand has its own room, its own pricing and its own customer — and all three answer to the same kitchen.

People

The team behind it

A hundred and forty people across production, retail, logistics and support — most of them from Assam, many trained by us from scratch.

See open roles

140+

People employed

46%

Women in the kitchen

Weeks paid training

Internal promotions in 2026

Loved by our customers