The distinct taste and aroma of the baked goods that these cafes are known for are the direct result of the wood and charcoal-based ovens
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Irani has claimed that the wood-burning process in ovens lasts for only 30 minutes to two hours, depending on the bakery’s shifts, resulting in minimal smoke pollution. After this, the coal retains heat through low combustion. The ovens, moreover, are equipped with chimneys that meet the BMC’s height regulations
The distinct taste and aroma of the baked goods that these cafes are known for are the direct result of the wood and charcoal-based ovens
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