Basque Bakery, a well-known establishment in Koramangala, Bengaluru, has come under scrutiny following an exchange with a customer on social media regarding its High Tea service and pricing structure.
The controversy began when a customer commented on one of the bakery’s social media posts, criticising the experience and questioning the Rs 2000 table charge. The comment read: “Worst experience had to pay Rs 2000 for a table? So overhyped,”
In response, the bakery’s social media account replied: “The experience is 16k, bet you can’t afford that either. We can’t expect a poor person to understand how an exclusive experience is all about catering for the niche and not a crowd."
The remark prompted a further response from the customer, who wrote: “The so called ‘NICHE’ that you so called say is under a 300 square feet bakery, which doesn’t even let you inside unless you pay 2000, at a dodgy building with a broken lift and arrogant staff. I bet that niche people would appreciate that experience…insecure much?"
As screenshots of the interaction circulated online, social media users criticised the tone adopted by the bakery’s account, describing it as dismissive and discourteous. In several instances, users alleged that the bakery’s responses to questions about pricing and food quality appeared sarcastic rather than constructive.
Following the growing criticism, Basque Bakery issued a statement on Instagram addressing the matter. In the post, the business acknowledged that its responses were assertive but stated that it believed certain comments directed at it had been disrespectful and unfair.
The bakery said that some visitors come primarily to take photographs, disregard staff and subsequently post complaints online, which it described as frustrating. The founders also argued that in India, businesses committed to craftsmanship are frequently undervalued, as customers may assume inflated pricing reflects dishonesty rather than quality.
In the statement, the bakery outlined the origins of the business, explaining that in its early stages the founders prepared each item themselves in order to maintain standards. They said they devoted significant time to sourcing ingredients and refining recipes, including an extensive search for what they considered the ideal cheesecake.
Even after expanding and employing a small team, the bakery stated that it prioritised maintaining a composed and focused atmosphere both in the kitchen and in the front-of-house environment.
Addressing the issue of pricing, the statement explained that its desserts are intended to be savoured deliberately rather than consumed quickly. The bakery said its charges reflect the time, care and authenticity involved in preparation, and that it seeks patrons who recognise and value that approach.
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