Mangalorean Café Brand BuCo. Enters Bengaluru with New Outlet in Kodihalli

Mangalorean café and bakehouse brand BuCo. is set to enter Bengaluru this November with a new outlet in Kodihalli, near Indiranagar. Founded by Chef Shriya Shetty and Varun Shetty, the brand is bringing its focus on Karnataka's regional cuisine, locally sourced ingredients, in-house baking and filter coffee to the city.

Founded in 2017, BuCo. started as an experimental kitchen under the name Pupkins Kitchen, where the founders explored traditional Karnataka ingredients, recipes and cooking techniques. After moving to Mangalore in 2016 to research the region's food culture, the duo opened Buttercream Co.'s first flagship outlet in 2022. The name BuCo. was later adopted as a shortened version of Buttercream Co., suggested by regular customers.

The brand follows a simple kitchen philosophy: everything that goes on the menu should be made in-house. Its menu combines regional Karnataka ingredients with global influences, using ghee, jaggery, kokum, ragi, jowar, Byadgi chilli, Bhatkal vanilla and Indian cheeses.

“Everything is made in-house and every element is locally sourced. There are no shortcuts, not because it is trendy, but because the food demands it,” says Shriya Shetty, Co-founder and Culinary Director, BuCo.

The Bengaluru outlet will largely retain the Mangalore menu while introducing a few additions. Its bakery selection includes pepper chicken puffs, sweet potato palya puffs, red amaranth danishes, tea cakes, almond biscotti, cookies and cinnamon knots. The breakfast menu features Thai-style Omelette Kra Pao, Anda Kejriwal Toast, the BuCo. Brekkie Bun, vegan smoothie bowls and other toast options. Some of its popular savoury offerings include Mr Bob’s Classic Fried Chicken Burger, Chicken Hummus Bowl, The South Side Smash and Pad Krapao Omelette. Desserts such as Filter Kaapi Tiramisu, Classic Éclair and the Ellipsis Cookie are also part of the menu.

The brand is also expanding its bakery operations through a central kitchen, which has been supplying products through delivery over the past few months. Its bread range includes Milk Loaf, Whole Grain and Seed Loaf and Bombay Pao. BuCo. will also introduce its Big BuCo. Brunches on weekends, featuring dosa waffles, pancake stacks, chorizo scrambles, bacon jam and cheese sandwiches.

Coffee will remain a key part of the brand's offering. BuCo. uses A-grade Arabica beans sourced from Chikmagalur and has built its coffee programme exclusively around filter coffee. The menu includes Classic Hot Filter Coffee, Salted Caramel Iced Filter Coffee, Kopi Peng, KT Special Coffee and cold brews.

The Bengaluru café will be spread across three floors, with its design inspired by traditional Mangalorean homes. Red oxide flooring, Indian marble, brass, terracotta, dark teak-toned wood and exposed concrete will define the interiors. The outdoor seating area draws inspiration from the traditional katte, a gathering space in Mangalorean homes. The ground floor will operate as a no-work zone focused on dining and community engagement, while the second floor will accommodate guests looking to work and host events. The third floor will serve as the brand's office space. The outdoor seating area will also be pet-friendly.

With its Bengaluru entry, BuCo. aims to take its Mangalorean food identity to a wider audience while retaining its focus on regional ingredients, traditional flavours and in-house preparation.