At Roast CCx in Hyderabad, a traditional French pastry has quietly become one of the café's most sought-after items. The galette, a butter-laminated pastry originating from France, now sells out daily, though its success came through gradual adoption rather than promotional fanfare.

Corporate Pastry Chef Joakim Prat, whose background includes work in Michelin-starred kitchens across Europe, introduced the galette without positioning it as a signature product.

Initially, customer response was measured. Over subsequent weeks, as regulars became familiar with the pastry's structure and flavour, demand increased steadily. The galette has since become a daily fixture on the menu.

The galette is characterised by its laminated dough, which requires precise folding and resting to achieve distinct, buttery layers. The pastry relies on controlled sweetness and technical accuracy rather than elaborate decoration. This approach aligns with the standards Prat developed working in Michelin-rated establishments, where execution and consistency form the foundation of pastry production.

According to Bhanu, Restaurant Manager at Roast CCx, the galette's trajectory reflects its design philosophy.

"It wasn't designed to be a trend. It was designed to be correct, and over time, guests responded to that,".

The pastry's reception indicates a developing interest among Hyderabad diners in technique-focused European baking. Rather than novelty-driven formats, customers have shown appreciation for classically prepared items that prioritise method and ingredient quality.

Prat is currently expanding Roast CCx's pastry programme, with additional products scheduled for introduction in coming weeks. The galette remains central to the café's offerings, having established itself through sustained customer demand.

Roast CCx, which began as a single coffee shop in 2019, operates multiple outlets across India. The Hyderabad flagship includes a Loring S70 Peregrine air-roasting system, a 15,000-square-foot pastry laboratory, and dedicated coffee education facilities. The café's operational model emphasises specialty coffee and globally informed pastry techniques.

The galette's performance at Roast CCx demonstrates how traditional French baking methods can find commercial traction in the Indian market when executed with technical rigour and given time to establish recognition among customers.