Riya Mehta
Founder & Head Baker
Riya trained at École Ferrandi in Paris before returning to Mumbai with flour-dusted notebooks and an obsession with fermentation. She shapes every new loaf recipe herself.
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Who we are
Born from a folding table.
Solè started as a Saturday ritual — Riya Mehta, her sourdough starter (still going strong), and an absurd number of cardamom pastries. Eight years later it is a proper bakery. The obsessive part never changed.
We believe good bread deserves a real neighbourhood. Not a mall. Not a chain. A place with regulars, with a baker who waves hello, with croissants that run out.
How we got here.
2016
A folding table at a flea market
Riya started selling sourdough and cardamom pastries at the Bandra flea market every Saturday. The queue became embarrassingly long.
2018
Our first proper space
We signed the lease on a small ground-floor unit on Chapel Road and opened Solè Bandra — sixteen seats and a single six-kilo oven.
2021
South expanded
Arjun joined as Head of Coffee and we opened Solè Indiranagar, our biggest café yet with a full brew bar and a communal table we are very proud of.
2023
Delhi, eventually
After two years of people asking, we opened Solè Lodhi in a market arcade surrounded by trees. It felt right.
Now
Still baking every morning
Three cities, four core team members, forty-plus seasonal bakes, and the same obsessive commitment to the process that started on that folding table.
The things that guide us.
Stone-Milled Flour
We source directly from small Indian mills using heritage grain varieties — emmer, red wheat, and rye. The flavour difference is real.
Seasonal by Design
Our menu changes to match what is good right now, not what is convenient to stock year-round. Expect surprises.
Relationship Coffee
Every bean we serve comes with a story. We visit farms, taste with farmers, and pay prices that actually sustain the crop.
Community First
Our spaces are designed for lingering — long tables, good wi-fi, friendly faces. We want you to stay, not just pass through.
The people
Meet the team.
Arjun Pillai
Head of Coffee
Arjun spent three years sourcing beans across Coorg, Chikmagalur, and Araku before joining Solè. He curates every rotating filter and espresso offering.
Nandita Rao
Pastry Chef
Nandita combines classical French patisserie with hyper-seasonal Indian produce — her fig danish and cardamom kouign-amann are what regulars queue for.
Kabir Sehgal
Community & Events
Kabir programmes the pop-ups, bread-making workshops, and neighbourhood collaborations that make Solè feel like more than just a café.
A little bit of what our days look like.
