Second-gen cooking.
Priya grew up watching her mum make chai every morning — whole spices, fresh ginger, the works. By 16, she was also pulling shots at a Fitzroy café and arguing about single-origin beans.
Arjun’s thing was bread. Naan at home. Sourdough at work. He spent five years baking at three different Melbourne bakeries before deciding that tandoori and sourdough weren’t as different as people thought.
They met at a Diwali party in Northcote. Bonded over the fact that both their families thought their cooking was ‘too experimental.’ Saffron & Co opened eight months later.
The menu changes constantly because Priya and Arjun cook what they actually want to eat — which is never the same thing two weeks in a row. The chai recipe, though? That doesn’t change. That’s amma’s.