The three bakeries are within walking distance from one another. On East Street is Kayani Bakery. The Kayanian dynasty was one of the most powerful royal ruling families of Iran in ancient times, and these guys, true to their name are still churning out stuff fit for kings. Their chocolate icing cake is famous. Its large, circular, and coated with the hardest, brownest layer of sugary chocolate, with white zig-zag lines and two pink roses with fluorescent green creamy leaves. Inside it is the soft sponge again, but with a generous sprinkling of red and green sweet little squishy things we like to call tutty-fruities. My family had nicknamed it 'Goo-cake', and it provided the ultimate sugar rush.
But the king and queen of Kayani Bakery are the Ginger and Shewsburry biscuits. The former is a brown round cookie, with a delicious gingery spiciness, which no one can replicate. The queen of Kayani, the Shewsburry, is the fairer cousin of the ginger. Off-white and just packed with oodles of butter, it melts in your mouth, as your heart also melts with pure love and goodness. A few find the butteriness too much, and prefer the kidney shaped hazelnut biscuit. This is probably one of the few times you can taste real hazelnuts. There are also the round coconut biscuits, with frilly edges. For those with a preference for salty goods, there are cheese biscuits, soup sticks, and other such delicacies. Most of the biscuits are made in the same moulds and have an imprint of a smiling baker with 'Kayani Bakery' written around his head like a halo.
And truly, their bakers are a gift from higher powers. Not at all angelic in appearance, some are big and burly, with arms like young tree trunks, perfect for rolling and punching the dough. Others are sullen, but their magic and angelicness is apparent in the kitchen. The bakery only cooks on wooden ovens, and despite some environmental concerns, once you taste any of their products, you are a slave to them, and ready to sacrifice any number of trees for their noble cause.
The bakery itself is large, but the front counter is always as crowded as a railway station. A series of challenges stands between you and your cakes. You have to first wrestle to get to the counter top, which is very high, and then peer over it. You then have to get the attention of one of the staff, no easy task, as each one would be already occupied with some other customer. And the staff is in no rush. By this time you better have two lists in mind, one of your first preference of items, and a second list of back-ups. Often items of your choice are over, or they are only baked in the morning or evening. The place is simple, and the only forms of interior decoration are a large picture of the Prophet Zoraster, and a large, plain calendar with red and blue digits.
The other bakery is Royal Bakery. Contrary to its name, it is a small, rustic joint, with pista green shutters. While Kayani Bakery has more expertise in biscuits, Royal Bakery is best in breads. These bakers look like they have just landed from the steppes of Iran. They have lined and weathered faces, with the mysterious light-eyed look of the Middle-Eastern nomad. It is impossible to guess their ages, but their grey hair is testimony to all their hard work, and do they work hard! One can see straight past the counter, just a few feet away, into the dark depths of their kitchen. There is a long table, and on either side are more weathered men wearing dirty vests, sweating, as they wrestle and cuddle huge masses of dough. One of Royal Bakeries legacies is the gutli pao. This is a large round bread, with an outer crust that is brown, thick and hard. Inside, it is soft, white, snowy bread, with a spongy, airy texture, that is like nothing on earth. It can be had with anything, dal, curry, jam, but it tastes best with lumps of hard butter. The bread symbolically resembles its creators, formidable to behold, but concealing pure goodness within.
Another legendary creation of Royal Bakery is their milk bread. Here they are one up on Kayani Bakery. If Marie Antoinette had tasted this bread, she would have said,"Dam the cake, just eat bread." And her subjects wouldn't have objected in the least. This bread comes wrapped in a smooth, creamy paper. On it is printed in red a smiling baker, and the very apt sentence "The bread that stays for a 100 days and keeps you fit for a 100 years."
A gorgeous creation from Royal is their batasa. These are little round crunchy biscuits, with a faint flavour of jeera. To truly appreciate their beauty, they need to be dunked in a cup of hot tea. The outer layers become soft, and melt in the mouth, while the centre stays crispy and crunchy.
Almost opposite Royal Bakery is the last, but not the least, City Bakery. All the bakeries have their share of crazy staff. One could never tell if they are joking or serious, and sometimes they are downright rude, but no one really cared. The Iranis are famous for their 'crazy streak' and City Bakery really takes the cake, or shall we say, the bread. This baker refers to everything in his shop in dollars. How much was the bread? Twenty dollars. The chocolate biscuits? Forty dollars. The total? Sixty dollars. He persists in this behavior with a perfectly straight face. A customer once complimented him on the quality of his stuff, saying such delicacies would not be available even in the best bakeries of Paris. He replied, "Madam, you obviously don't appear to have visited Paris." Of course, this just left the lady cackling with laughter as she carried off her bag of goodies. Their crowning glory is the Fan biscuit. Probably mastered from some Danish baker, this is a glorious creation, shaped like an elongated heart, delicately layered, and coated with crunchy sugar. It could melt the hardest heart.
These shops are as simple and unadorned as their owners. If there is a Nobel Prize in food, they have excellent chances of winning it. They belong to the rare species who bakes with pure love, and it is apparent in every bite. Their service to humanity is beyond measure. As you take a bite of any bread, biscuit or cake, its goodness and richness slowly spreads on your tongue, filling you with warm delight, and you finally know what it is to eat like a king.