Du Jour Opens 15-Seater Bake Space in Hyderabad With Crobun-Focused Menu

Hyderabad-based bake space Du Jour has opened a 15-seater physical outlet in 2026, expanding from its earlier cloud kitchen format. The new space focuses on viennoiserie, speciality coffee and matcha, with its signature Crobun positioned as the core product.

The Crobun is a croissant-bun hybrid that combines laminated croissant layers with the shape and format of a bun. Du Jour makes the product using French butter, slow fermentation and extended resting and baking processes. Its pastry programme uses Elle & Vire 84% Extra Dry Butter, made with Normandy cream, with the high butterfat content used to support the lamination and texture of the pastry.

The Crobun range includes Signature Chocolate, Tiramisu, Lemon Drizzle, Chocolate & Salted Caramel, Banana Walnut & Caramel, Passion Fruit Crème Brûlée and Pistachio & Raspberry. Seasonal options include Mango Caviar, Chocolate & Strawberry and Strawberry Cheesecake. The savoury range includes Cheese & Olive and Sundried Tomato Quiche.

Du Jour's beverage menu includes coffee and matcha-based drinks such as Salted Caramel Latte, Vanilla Bean Matcha, Honey Lemonade Cold Brew and Hot Chocolate with Roasted Marshmallows. Other offerings include House Cold Coffee with Hazelnut Praline, Salted Honey Oat Latte, Coconut Vietnamese Coffee, Raspberry Long Black, Mont Blanc and Mango Cold Foam Matcha, alongside classics such as Cortado and Cappuccino.

The brand also uses some ingredients across both its food and beverage menus. Its house-made salted caramel is used in the Salted Caramel Latte and Chocolate & Salted Caramel Crobun, while house-made pistachio paste features in the Pistachio & Raspberry Crobun and matcha offerings. The menu changes seasonally as ingredients and flavour combinations are rotated.

Du Jour was founded by Mohammed Ali, who drew inspiration from London mornings involving croissants and coffee. The concept was developed with Chef Radhika Bountra, who led the culinary R&D behind the laminated pastry that became the base for the Crobun.

The brand initially operated as a cloud kitchen, using the format to develop its pastry range and test different flavours. After a year, Du Jour moved into a physical location in Hyderabad in 2026 by converting an additional portion of its parent brand Labonel’s existing space into a 15-seater bake space.

“For me, the Crobun is a continuation of what we’ve always tried to do at Du Jour — take something familiar, understand it properly and then see where we can take it. There was a lot of trial and error behind these buns, and honestly, that’s the part I enjoy most. We’re not trying to reinvent the bakery; we’re just curious about what a croissant can become. If someone comes in, finds a flavour they love, and comes back to try another one the next time, that’s a win for us,” says Mohammed Ali, Founder, Du Jour.

The outlet has been developed as a small-format neighbourhood bake space rather than a large café, with the business focusing its physical format on pastries, coffee and the production process behind the menu.