New Delhi, September 21, 2026: Du Jour, a 15-seater bake space in Hyderabad, is spotlighting its signature Crobun, a croissant bun that combines the delicate, laminated layers of a croissant with the shape and versatility of a bun. The collection of handmade sweet and savoury Crobuns puts a flavour led spin on the classic croissant. Made using premium French butter, traditional slow fermentation methods and hours of resting and baking, the Crobuns have delicate layers, rich flavour and signature flakiness. The collection features Signature Chocolate, Tiramisu, Lemon Drizzle, Chocolate & Salted Caramel, Banana Walnut & Caramel, Passion Fruit Crème Brûlée and Pistachio & Raspberry, alongside seasonal flavours including Mango Caviar, Chocolate & Strawberry and Strawberry Cheesecake. The savoury selection includes Cheese & Olive and Sundried Tomato Quiche.
The Crobun is a handcrafted croissant bun, made daily at Du Jour. The pastry programme is built around Elle & Vire 84% Extra Dry Butter, made with Normandy cream and selected for its high butterfat content and suitability for professional lamination. Its high butterfat content helps create cleaner lamination, lighter structure and the rich buttery flavour that defines Du Jour’s viennoiserie.
Beyond the Bun
The pastry offering is complemented by a speciality coffee and matcha programme that follows the same focus on flavour and experimentation. The menu includes signature serves such as the Salted Caramel Latte, available hot or iced, Vanilla Bean Matcha, Honey Lemonade Cold Brew and Hot Chocolate with Roasted Marshmallows. Du Jour favourites include House Cold Coffee with Hazelnut Praline, Salted Honey Oat Latte, Coconut Vietnamese Coffee, Raspberry Long Black, Mont Blanc and Mango Cold Foam Matcha. The coffee menu also includes classics such as Cortado and Cappuccino, alongside Citrus Cold Brew, Vietnamese Latte and Mocha made with 46% chocolate.
Ingredients are intentionally carried across the menu. Du Jour’s house made salted caramel features in both its Salted Caramel Latte and Chocolate & Salted Caramel Crobun, while its house made pistachio paste is used across its Pistachio & Raspberry Crobun and matcha offerings. The menu also evolves with the seasons, with offerings changing through the year to reflect seasonal ingredients and new flavour combinations.
From a London Ritual to Du Jour
The idea for Du Jour began with Mohammed Ali, Founder of Du Jour, whose memories of London mornings spent with a croissant and coffee eventually became the inspiration for the brand. Drawn to the way filled croissants were being reimagined, Mohammed brought the idea to Chef Radhika Bountra, who led the culinary R&D to develop the laminated pastry that would become the foundation for Du Jour.
The brand first began as a cloud kitchen, allowing the team to spend time developing its pastry programme, experimenting with flavours and understanding what resonated with its customers. After a year of operating as a cloud kitchen, Du Jour moved into its first physical space in Hyderabad in 2026.
The space itself reflects this gradual approach. Rather than opening a large format café, Du Jour utilised an additional portion of its existing parent brand, Labonel’s space, and converted it into an intimate 15 seater bake space. The space gives Du Jour a physical home while retaining the focus on its pastries, coffee and the craft behind them.
For Mohammed, who comes from a design background, Du Jour became an opportunity to bring together food, craft and visual culture. His approach is rooted in constant refinement, from recipes and ingredients to the café’s design and experience.
“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.
For Du Jour, the intention is not to create a large format café, but to build a small neighbourhood bake space centred around quality, consistency and craft. The space marks the next chapter of a brand that has grown gradually, allowing the team to continue refining its menu while giving guests something familiar to return to and something new to discover.
Corporate Comm India (CCI Newswire)
