Bake on the Run Menu Prices

Bake is a Guyanese semi sweet handheld puff bread. Made of just flour, water, sugar, baking powder, and love and flash deep-fried to puffy perfection. And when its golden tender outer edge is pierced, it reveals a luscious steamy doughy center. We traditionally eat Bake most often on Sunday mornings within families but it's now available almost everyday. There are no words to truly describe the unique texture and flavor of this bread. It's the very meaning of comfort food. I grew up on it and...

The most traditional serving style. Steamy sweet Bake is opened up and stuffed with bacalhau (a Portuguese salted cod) where we boil off a lot of the salt, mince it up and add it to eggs, scallions, onions, tomatoes, and hit it with a hint of black pepper. The perfect blend of savory and sweet in Bake. It’s the perfect gluten free protein charged meal when set on a fluffy bed of Basmati rice.

We boil down chana aloo (Hindi for chickpea potato) to the perfect tenderness. We take our favorite curry chili powder (the main one used in Guyana) and marry it to a roasted garlic tomato base. We then add scallions, onions, peas, magic, love, and carrots to it and stir it all together. Finally, we fill the steamy sweet Bake with it and voila, you have a hearty, healthy, delicious, meal that's second to none on the go.

On a sweeter note, we pack Bake with heaps of Nutella and hit it with powdered sugar. Enough said.

On a natural sweeter note, we fill Bake with an organic blackberry, pomegranate, blueberry, acai jam. A fully cloud of powdered sugar floats on the top. You have a better chance of resisting gravity.

It's a combination of Nutella and organic blackberry, blueberry, pomegranate, and acai jam cradled in Bake that's so good it once started a galactic war in a galaxy really far away.

Complete absolute decadence. We take a French dark chocolate truffle and wrap it in a thin layer of Bake and flash deep fry. The truffle explodes inside and we roll it in powdered sugar and then we drizzle Ghirardelli premium chocolate sauce on it. Absolutely amazing. *Only edible ever to be acknowledged as the Official Intergalactic Supreme Grand Champion of Edible Delights. This was not an actual thing until now as there is no award amazing enough to match it.

Vegan. Complete absolute decadence. We take a Missionary Chocolates dark chocolate truffle exclusively made for Bake on the Run and wrap it in a thin layer of Bake and flash deep fry. The truffle explodes inside and we roll it in powdered sugar. If dreams and wishes fell in love and had a dreamy wish, this is what it would wish to have for dreams.

We take Bacalhau (Portuguese salted cod) and boil off a lot of the salt, mince it up and add it to eggs, scallions, onions, tomatoes, and hit it with a hint of black pepper. It’s the perfect gluten free protein charged meal when set on a fluffy bed of Basmati rice.

We boil down chana aloo (Hindi for chickpea potato) to the perfect tenderness. We take our favorite curry chili powder (the main one used in Guyana) and marry it to a roasted garlic tomato base. We then add scallions, onions, peas, magic, love, and carrots to it and stir it all together. Finally, we fill the steamy sweet Bake with it and voila, you have a hearty, healthy, delicious, meal that's second to none on the go. This is our most popular gluten free, vegan choice when laid on a fluffy...

Lentil beans are boiled to the perfect tenderness. We take our favorite curry chili powder (the main one used in Guyana) and marry it to a freshly roasted garlic tomato base, add onions, a hint of salt and black pepper and magic. We mix it all together and pour it on a fluffy bed of Basmati rice and it’s the perfect soothing, soulful pleasing meal that's utterly filling.

This is my favorite of our offerings. It’s an excessively simple, staple Indian dish that we happen to have perfected. I’ve had well over a hundred variations and I try to like other versions as I was raised on this but I keep coming back to this because the flavor is so harmoniously clean. We take our favorite curry (the main one used in Guyana) and marry it to a roasted tomato base, hit with a little garlic salt, hit it with a little more salt, some onions, and a hint of black pepper and mix...

Vegetarian. We import noodles from Guyana. Guyana means, "Land of Many Waters" in Amerindian, the native language of the indigenous people. Over 60 rivers cut through Guyana. The largest is Essequibo River at 630+ miles. They scale down in size from there but along their travels they pick up sediments and some turn from clear to dark brown like cola and even has a red tint to it in sunlight. It's safe to drink (for most people) and sweet. It’s called, “Sweet Watha.” These waters evaporate and...

We import noodles from Guyana. Guyana means, "Land of Many Waters" in Amerindian, the native language of the indigenous people. Over 60 rivers cut through Guyana. The largest is Essequibo River at 630+ miles. They scale down in size from there but along their travels they pick up sediments and some turn from clear to dark brown like cola and even has a red tint to it in sunlight. It's safe to drink (for most people) and sweet. It’s called, “Sweet Watha.” These waters evaporate and turn into...

Lentil beans are boiled to the perfect tenderness. We take our favorite curry chili powder (the main one used in Guyana) and marry it to a freshly roasted garlic tomato base, add onions, a hint of salt and black pepper and magic. We mix it all together to make the perfect one-handed soup/cup for those colder days. The official soup of rainy days and Winter! My dad's (Jai) own recipe.