Secunderabad’s Trio La is proving that a patisserie doesn’t need a shopfront

On a typical morning at Trio La Patisserie, there is no display counter and no frantic race to keep shelves stocked. But the kitchen remains busy. Dough is mixed. A batch is proofed. Creams are folded. Someone checks temperatures. Someone else prepares fillings. Every product already has a destination because almost everything is made to order. All the work that happens here is between the three founders, Sanchay Gumidelli, Vengal Rao Mukkapati and Koushik Kumar Tunguturu. Trio La was established in 2016, immediately after Sanchay Gumidelli and Vengal Rao Mukkapati graduated from the Culinary Academy of India.

Trio La operates as a pre-order patisserie from Secunderabad (Manju Theatre lane). In an era when cafés expand aggressively and jumps on every viral dessert trend, Trio La chose a quieter path. Nearly a decade after launching from a home kitchen in Hyderabad, the patisserie remains deliberately small, producing limited batches of desserts while building a loyal following one order at a time. They recently renovated their kitchen and instead of hiring more people, the team decided to upgrade to bigger equipment. 

Says Sanchay Gumidelli, “We never really wanted to become a place that makes everything. We wanted to make things properly. A spiral mixer now handles dough development. We have a proofer that ensures consistency regardless of Hyderabad’s unpredictable weather. A dough sheeter has opened the door to laminated pastries and tart experiments. And a larger fryer allows us to produce hundreds of bomboloni in one batch instead of juggling multiple rounds of frying.” 

Trio La’s menu is limited. Apart from their signature Bomboloni, their seasonal tub cakes like Strawberry cream, mango cream, signature black forest, tiramisu, burnt cheesecake, Korean buns, cookie pies, English triffle are the most popular. 

Plum cake
| Photo Credit:
Special Arrangement

When the trio started out, they attempted small. They started with brownies and cookies. And soon the obvious questions were at them. ‘When will we see a store?’  says Vengal Rao, “We consciously resisted the pressure to move into a retail outlet, preferring a pre-order model that gives them greater control over production. The decision is partly practical. Competition in the bakery and café space is fierce, and even great products do not guarantee commercial success. More importantly, the team is committed to serving everything at its freshest.”

Before arriving at their current bomboloni recipe, the team estimates they discarded more than a thousand trial pieces. Different flours, proofing schedules, temperatures and fermentation times were tested repeatedly until everything aligned. 

Basque Cheesecake by Trio La
| Photo Credit:
Special Arrangement

The ingredients

Ask the founders what separates a good product from a great one, and the conversation turns to ingredients. “Over the years, Triola has steadily upgraded its pantry. Imported T55 flour. French-style butter. Premium couverture chocolate. Each substitution adds cost, but the team sees it as a non-negotiable investment. People don’t always realise how much difference ingredients make,” adds Sanchay. “A flour swap can change texture. Better butter can transform flavour. Higher-quality chocolate creates an entirely different eating experience.”

 Trio La operates through social media (@trio_la_patisserie on Instagram; pre order delivery only). #9700023456 / 9666216098. Price: ₹200 upwards.