A slice of cheesecake with sauce and mint, hero shot

◆ / am‑BRAY / ◆ Pâtisserie · Desserts · Premium Dairy

The colour of a good moment.

A pâtisserie rooted in Indian warmth, rendered in French register. Every flavour answers to one question: what would you remember tomorrow?

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N° 03
Biscoff Signature

Est. 2026
Gurgaon HQ

A note to begin

"Our chefs trained in the finest kitchens in the world. They chose to build systems instead of a single table. The magic is real. It just scales."

Puneet Davar, On what we are

Photographed at the kitchen. Single window light, no styling.

N° 03 · Signature

Biscoff Cheesecake

Cheesecake · 100 g · Available in 20 g

Caramelised cookie crumb folded through a slow-set base. Buttery, deep, and just the right side of sweet. The slice most kitchens reach for first.

Caramelised cookie
Slow-set base
FSSAI certified
Cold-chain delivered

₹200 / slice

Also live on Blinkit · Zepto · Instamart in select Mumbai pincodes.

The Range

Three at launch. Two on the way.
One palette of warmth.

The launch range is deliberately small. Each SKU exists for a reason: a moment in the day, a way of being remembered.

01 · Cheesecake

The slow-set essential.

7 flavours·100 g·20 g mini

Square clamshell. Paper sleeve. Two sizes — the slice and the mouthful.

See the range

02 · Mousseshot

One spoon. One moment.

4 flavours·80 g

Tapered cup. Air-light mousse. The dessert version of an espresso shot.

See the range

03 · Brownie

Dense. Dark. Deliberate.

Coming soon·2026

Fudge-core, crackle-top. Built for the person who wants one perfect square.

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Phase II

04 · Cold Coffee

The amber you drink.

Coming summer·2026

The dairy chapter. Built around the same amber logic as everything else.

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Seven launch flavours

One amber palette,
read in seven different lights.

New York cheesecake slice with topping spooned on

N° 01

New York

Cheesecake · 100g

The original

N° 02

Blueberry

Cheesecake · 100g

Wild compote

Signature

N° 03

Biscoff

Cheesecake · 100g

Caramelised cookie crumb

N° 04

Chocolate

Cheesecake · 100g

Single-origin cocoa

N° 05

Mango

Cheesecake · 100g

Alphonso pulp

N° 06

Strawberry

Cheesecake · 100g

Slow-cooked coulis

N° 07

Tiramisu

Cheesecake · 100g

Espresso · mascarpone

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More to come

Phase II opens with the dairy chapter. Cold coffee, drinking chocolate, dahi.

Our Story

Amber is a colour.
Ambreé is a feeling.

◆

01. Amber, in French, is Ambrée

We did not set out to name a brand. We set out to name a colour. Saffron was already a word. Turmeric, honey, jaggery: all taken, all too literal. We wanted the feeling underneath them.

In French, Ambrée is the warm, golden amber that defines our palette. The moment we said it out loud, it was obvious. That is where the name came from: not a strategy, a colour that already existed in every Indian kitchen.

02. What Lakmé taught us

Lakmé did not disguise its Indian soul. It gave it a French accent and let it speak louder. That confidence, to be completely yourself in a different register, is something we find deeply honest.

Ambreé is not that story retold. It is that same belief applied to dessert. Indian warmth, French precision, no apology for either.

03. Commercial scale, without compromise

We built a factory because we wanted to feed a city, not a room. Top pastry chefs designed every recipe. Food technologists made sure it could be reproduced, identically, ten thousand times a week.

That is not a shortcut. That is the harder thing to do. And it is why Ambreé can be at your door in 15 minutes, every single time.

Puneet Davar

Founder · Gurgaon · 2026

The House

Six people. One factory.
No shortcuts.

Ambreé is built by a small team with serious credentials and a single bias toward quality at scale. We make, we ship, we answer the phone.

Puneet Davar

Founder

Managing Director across bakery, dairy and frozen- dessert verticals. Three decades from the factory floor up. Diversified the house into food services, probiotics and ready-to-eat. Ambreé is his consumer-facing answer to a career question: how do you make luxury repeatable?

Monisha Davar

Co-Founder

Director across the group's bakery, biosciences and retail arms. Three decades shaping product, people and culinary standards. Ambreé's resident taste authority — every recipe gets her last word before it leaves the kitchen.

Nilanjan Mukherjee

Co-Founder

Global brand director with three decades across HUL, Reckitt Benckiser and ITC. An engineering graduate of NIT Surathkal and an MBA from XLRI. Knows the difference between a great recipe and a great supply chain, and runs both.

Krishnan Thyagarajeswaran

Brand Architect

Strategy consultant at Accenture before he came home to dessert. Educated at IIM and XLRI. Built growth playbooks for Fortune 500s; now writes copy that makes people hungry. Ambreé is his sharpest argument yet: that an Indian brand can speak French fluently without losing its accent.

Vikas Vibhuti Yadav

Executive Pastry Chef

Trained at L'École Lenôtre, Paris and the Oberoi Centre of Learning. Built and led the patisserie at The Oberoi, New Delhi; later cluster Executive Pastry Chef at JW Marriott, Pune. Pastry Chef of the Year, Delhi Gourmet Club. Owns every recipe in the launch range.

Jitendra Parihar

Quality & Operations

Fifteen years running food-safety and quality systems across General Mills, Conagra Brands and earlier Coca-Cola. HACCP, ISO, Six Sigma — the discipline that lets the ten thousandth slice taste exactly like the first.

Where it's made

A state-of-the-art facility.
Three decades of pedigree.

Ambreé is built on European-grade lines: precision tempering, full cold-chain control, premium dairy and chocolate. The infrastructure is industrial. The standards are not. That is the only way a small team can promise the same slice to every kitchen, every day.

Where to find us