Last year, Aditi Handa of The Baker's Dozen moved her central plant from Mumbai to Kheda, near Ahmedabad. Spread across 25,000 square feet, all their products are made in the central kitchen and delivered to Mumbai, Pune, Bengaluru and Delhi.

In the wake of the pandemic, in the first week of March, she had a group meeting with the team. Dhuleti holidays were cancelled; new hygiene rules and regulations were put in place. With an inventory of two months — some of it got stuck by the time the lockdown was announced — they decided to continue baking. Vishal Bobade, production supervisor at the plant has been with the company for three years, while head chef Bharat Bora has been overseeing production of cakes, pastries, cookies, breads and puffs for the past seven years. When we speak to the two of them, they say they are only making the essentials. "In breads, we make multigrain, loaves, and only two types of sourdough."