Yet, Kayani Bakery stands at the same place to this day. It is with the same family — the descendants of the three brothers. Every evening, firewood is burned in the firewood ovens. The floor below these old ovens is filled with iron, salt and other items that absorb and hold heat. When the shutters roll up in the shop in the morning, the first smell that wafts into the street is of bread. A few hours later, it is cakes, then khari or puffs and, after that, biscuits, including the famous Shrewsbury, as they come out of ovens.

“Kayani is much younger than a lot of other bakeries in the Camp, like Royal Bakery, Husseny Bakery and Ramsar Bakery. But, if you talk about Puneri symbols, Kayani is mentioned in the same breath as Shaniwarwada and Chitale’s bakarwadi,” says Jayesh Paranjape, a food expert and heritage walk leader with city-based Western Routes. Paranjape “grew up with Kayani” because his grandmother was from Camp. They explored the area and ate a lot from the bakery. Memories such as this are shared across Pune. “Going to Kayani is like stepping back in time,” adds Paranjape.