Where Good Food Meets Good Feeling.
What We Believe In
Made with Passion,
Fired with Purpose.
Great Taste,
Ready Fast.
Pure Ingredients,
Honest Flavours.
About Bène
Bène was born from a simple idea — feeling good after eating great food.
Inspired by a month-long journey through Italy, we discovered that when ingredients are pure and thoughtfully chosen, even carbs can feel light and nourishing. That belief — that good food should make you feel good — became the heart of Bène.
Our pizzas start with a slow-fermented biga dough, made using nutrient-rich roller-milled flour from Punjab — a wholesome alternative to refined maida. Our pastries follow the same philosophy, crafted with unrefined sugars and balanced flavours so every bite feels indulgent yet light.
About the Founders
Chef Sana Kabra — A former Chartered Accountant turned Pastry Chef, trained at École Ducasse, France, with experience under chefs like Albert Adrià and Jessica Préalpato. She brings balance, creativity, and lightness to modern desserts.
Chef Simon Piecyk — From Lyon, France, Simon is a classically trained chef and pizzaiolo blending Roman-style pizza with French finesse, creating Bène’s signature style.
