Supachaay began as a rooftop café built on one simple conviction — that food meant to nourish you shouldn’t be hollowed out to taste sweet or keep longer on a shelf. Our bakery range carries that same conviction into every tin: traditional Indian recipes, rebuilt without maida, without refined sugar, without shortcuts.
Jaggery and natural sweeteners stand in for refined sugar — sweetness with substance, not a spike.
Ghee, not vanaspati. Every bake gets its richness from real ghee, never hydrogenated fats.
Baked fresh, prepared clean. Hygienic, FSSAI-certified kitchen in Noida — no artificial preservatives, ever.
A savoury, diamond-cut classic — whole wheat and besan rolled with ajwain and kasuri methi, fried golden in ghee. The teatime snack that doesn’t need a disclaimer.
Whole Wheat Flour (Atta), Besan (Gram Flour), Ghee, Salt, Ajwain, Kasuri Methi, Red Chilli Powder, Turmeric Powder.
A savoury, diamond-cut classic — whole wheat and besan rolled with ajwain and kasuri methi, fried golden in ghee. The teatime snack that doesn’t need a disclaimer.
A savoury, diamond-cut classic — whole wheat and besan rolled with ajwain and kasuri methi, fried golden in ghee. The teatime snack that doesn’t need a disclaimer.
Every label tells you exactly what’s inside — because that’s the whole point. Jump to any bake below, or scroll through the full range.
A savoury, diamond-cut classic — whole wheat and besan rolled with ajwain and kasuri methi, fried golden in ghee. The teatime snack that doesn’t need a disclaimer.
Whole Wheat Flour (Atta), Besan (Gram Flour), Ghee, Salt, Ajwain, Kasuri Methi, Red Chilli Powder, Turmeric Powder.
Four ingredients, one purpose: a fasting-friendly mathri built on water chestnut flour, crisped in ghee with a whisper of ajwain.
Singhada Aata (Water Chestnut Flour), Ghee, Salt, Ajwain.
Toasted coconut and cardamom folded into a millet dough — sugarfree, but never short on warmth.
Millet Flour Blend, Desiccated Coconut, Ghee, Natural Sweetener, Baking Powder, Cardamom.
A savoury-leaning cookie built for people who find dessert too sweet — toasted jeera against a sorghum crumb.
Jowar Flour, Jeera, Ghee, Natural Sweetener, Baking Powder, Milk.
Jaggery’s deep caramel note meets toasted cumin — an old-world pairing baked into a millet cookie.
Millet Flour, Jaggery Powder, Jeera, Ghee, Baking Powder, Milk.
Real pistachios, not flavouring — folded into a sugarfree millet dough for a cookie that tastes like the nut it’s named for.
Millet Flour, Pistachios, Ghee, Natural Sweetener, Baking Powder, Milk.
The same pistachio crunch, rounded out with jaggery’s mineral sweetness instead of a sugarfree finish.
Millet Flour, Pistachios, Jaggery Powder, Ghee, Baking Powder, Milk.
Digestive ajwain in a sorghum cookie — built for the after-meal bite as much as the teatime one.
Jowar Flour, Ajwain, Ghee, Natural Sweetener, Baking Powder, Milk.
Whole cashews through a millet crumb, finished with ghee — rich without leaning on refined sugar to get there.
Millet Flour, Cashews, Ghee, Sweetener/Jaggery, Baking Powder, Milk.
Everyday peanuts, elevated — a humble, protein-forward cookie that happens to be entirely sugarfree.
Millet Flour, Peanuts, Ghee, Natural Sweetener, Baking Powder, Milk.
A handful of mixed seeds baked straight into the dough — the cookie that doubles as a fibre top-up.
Millet Flour, Mixed Seeds, Ghee, Sweetener/Jaggery, Baking Powder, Milk.
A handful of mixed seeds baked straight into the dough — the cookie that doubles as a fibre top-up.
Jowar Atta, Sugarfree Sweetener, Muesli, Ghee, Baking Powder.
Real cocoa, whole wheat atta, and a sugarfree finish — chocolate that doesn’t ask you to choose between craving and conscience.
Whole Wheat Atta, Cocoa Powder, Sugarfree Sweetener, Ghee, Baking Powder, Vanilla.
A multigrain base carrying jaggery and ajwain together — dense, wholesome, and built to actually fill you up.
Multigrain Atta, Jaggery Powder, Ajwain, Ghee, Baking Powder.
Coconut and cardamom, the way a grandmother would make it, on a bajra-jowar base sweetened with jaggery.
Bajra / Jowar Atta, Jaggery Powder, Desiccated Coconut, Ghee, Baking Powder, Cardamom Powder, Milk.
Crushed cornflakes fold a satisfying crunch into a bajra-and-jaggery dough — texture as much as taste.
Bajra Atta, Jaggery Powder, Cornflakes (crushed), Ghee, Baking Powder, Milk.
Three ingredients. Popped sorghum instead of corn, finished in ghee and salt — the snack that needed nothing added to begin with.
Jowar (Sorghum), Ghee, Salt.
Toasted coconut and cardamom folded into a millet dough — sugarfree, but never short on warmth.
Millet Flour Blend, Desiccated Coconut, Ghee, Natural Sweetener, Baking Powder, Cardamom.
A savoury-leaning cookie built for people who find dessert too sweet — toasted jeera against a sorghum crumb.
Jowar Flour, Jeera, Ghee, Natural Sweetener, Baking Powder, Milk.
Jaggery’s deep caramel note meets toasted cumin — an old-world pairing baked into a millet cookie.
Millet Flour, Jaggery Powder, Jeera, Ghee, Baking Powder, Milk.
Real pistachios, not flavouring — folded into a sugarfree millet dough for a cookie that tastes like the nut it’s named for.
Millet Flour, Pistachios, Ghee, Natural Sweetener, Baking Powder, Milk.
The same pistachio crunch, rounded out with jaggery’s mineral sweetness instead of a sugarfree finish.
Millet Flour, Pistachios, Jaggery Powder, Ghee, Baking Powder, Milk.
Digestive ajwain in a sorghum cookie — built for the after-meal bite as much as the teatime one.
Jowar Flour, Ajwain, Ghee, Natural Sweetener, Baking Powder, Milk.
Whole cashews through a millet crumb, finished with ghee — rich without leaning on refined sugar to get there.
Millet Flour, Cashews, Ghee, Sweetener/Jaggery, Baking Powder, Milk.
Everyday peanuts, elevated — a humble, protein-forward cookie that happens to be entirely sugarfree.
Millet Flour, Peanuts, Ghee, Natural Sweetener, Baking Powder, Milk.
A handful of mixed seeds baked straight into the dough — the cookie that doubles as a fibre top-up.
Millet Flour, Mixed Seeds, Ghee, Sweetener/Jaggery, Baking Powder, Milk.
A handful of mixed seeds baked straight into the dough — the cookie that doubles as a fibre top-up.
Jowar Atta, Sugarfree Sweetener, Muesli, Ghee, Baking Powder.
Real cocoa, whole wheat atta, and a sugarfree finish — chocolate that doesn’t ask you to choose between craving and conscience.
Whole Wheat Atta, Cocoa Powder, Sugarfree Sweetener, Ghee, Baking Powder, Vanilla.
A multigrain base carrying jaggery and ajwain together — dense, wholesome, and built to actually fill you up.
Multigrain Atta, Jaggery Powder, Ajwain, Ghee, Baking Powder.
Coconut and cardamom, the way a grandmother would make it, on a bajra-jowar base sweetened with jaggery.
Bajra / Jowar Atta, Jaggery Powder, Desiccated Coconut, Ghee, Baking Powder, Cardamom Powder, Milk.
Crushed cornflakes fold a satisfying crunch into a bajra-and-jaggery dough — texture as much as taste.
Bajra Atta, Jaggery Powder, Cornflakes (crushed), Ghee, Baking Powder, Milk.
A savoury, diamond-cut classic — whole wheat and besan rolled with ajwain and kasuri methi, fried golden in ghee. The teatime snack that doesn’t need a disclaimer.
Whole Wheat Flour (Atta), Besan (Gram Flour), Ghee, Salt, Ajwain, Kasuri Methi, Red Chilli Powder, Turmeric Powder.
Four ingredients, one purpose: a fasting-friendly mathri built on water chestnut flour, crisped in ghee with a whisper of ajwain.
Singhada Aata (Water Chestnut Flour), Ghee, Salt, Ajwain.
Three ingredients. Popped sorghum instead of corn, finished in ghee and salt — the snack that needed nothing added to begin with.
Jowar (Sorghum), Ghee, Salt.
Five or six ingredients, never a paragraph. If we can't pronounce it simply, it isn't going in.
Jowar, bajra, millet blends and whole wheat atta — never maida, in any product, anywhere in the range.
Jaggery or a natural sweetener, dosed for taste, never for shelf appeal. Several bakes are entirely sugarfree.
Baked fresh in our FSSAI-registered Noida kitchen, the same one that runs our rooftop café.
Order a tasting box, ask about catering and bulk tins, or stop by our rooftop café in Noida to see the kitchen for yourself.
