Scale without losing the neighbourhood.
Theobroma begins with a simple idea: fine pastry does not have to feel distant. When Kainaz Messman Harchandrai opened the first Theobroma in Cusrow Baug, Colaba, in 2004, it was a neighbourhood café with four tables and a family kitchen across the street. What began there brought together quality and accessibility, a place where something carefully made still felt familiar.
As Theobroma grows, the challenge is holding on to that feeling. The Powai flagship explores how a space can carry the warmth of a neighbourhood place without turning nostalgic, and feel premium without becoming precious.
The products first
The experience begins with the products. Meringue tones create a pale, airy setting, while glass display cases keep pastries, cakes and desserts visible from the moment one enters. There is no prescribed route. The eye wanders before the feet do.
An inherited character
Pinstriped wallpaper carries hand-drawn sketches of chandeliers, console tables and cats, bringing an inherited European character into the space without making it feel assembled. Vintage pendant lights add warmth, while timber, glass and restrained finishes create familiarity without imitation.
Seating lets the space take on different rhythms. Friends meet over coffee, individuals work quietly, families gather while children negotiate over desserts. As Theobroma grows from four tables in Colaba to a much larger presence, the design makes sure that growth never comes at the cost of feeling at home.
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