Some bakeries charge a 10 to 20% premium on eggless. We do not. Two reasons.
First, the ingredient math evens out. Eggs are about ₹8 each in bulk. A 1 kg cake uses 5 to 8 eggs. The yogurt, condensed milk or flax paste that replaces them costs about the same. The labour is identical.
Second, eggless is half our orders. A significant share of our customers are vegetarian or have family members who are. Charging more for the default order makes no business sense and feels punitive. The choice should be flavour-led, not price-led.
Flavours where eggless tastes identical: chocolate truffle, red velvet, vanilla bean, rose pistachio, tender coconut, mango.
Flavours where a baker can tell (most guests cannot): chiffon-based citrus cakes, genoise sponge (Black Forest base). We will steer you to a related recipe that holds up.
Vegan (no eggs and no dairy) is a different conversation — we can do it with 24 hours extra notice and a slightly different price because vegan butter and condensed milk substitutes do cost more.