Gully Bakehouse, the Indian-inspired concept from baker and culinary instructor Soumya Seemakurti, steps into its next chapter with an official grand opening from 9 a.m.-1 p.m. on Saturday, April 25.
Guests who stop by during the morning hours can expect pastries and a preview of what Gully Bakehouse will offer moving forward. The space at 330 S. Toole Ave. #200 also houses Voltron Brewing Company on Thursday evenings.
After building a following through pop-ups and community events, Seemakurti’s concept now has a dedicated space that blends pastries, culture, and hands-on experiences. However, she emphasizes that Gully Bakehouse is not a traditional bakery.
Instead, the concept leans into a hybrid model that mixes limited retail hours with events, classes, and pop-ups designed to create a more interactive environment.
“I don’t want Gully Bakehouse to be just a place for pastries,” Seemakurti said. “It’s meant to be a fun, unique space where people can make memories.”
A different kind of bakery model
Rather than operating as a daily storefront, Gully Bakehouse will follow a flexible schedule:
- Saturdays: Open to the public from 9 a.m. to 1 p.m. for pastries and occasional high tea-style experiences
- Select Fridays: Cooking classes, wine-and-dine events, and other ticketed gatherings
- Sundays: Appearances at local farmers markets when available
- Additional dates: Pop-ups and special events as opportunities arise
This structure allows Seemakurti to focus on both food and education, while keeping the experience fresh for returning guests.
A key part of the concept involves small-format cooking classes that highlight approachable Indian cuisine. Each session is capped at about 20 participants and focuses on practical techniques using everyday tools such as Instant Pots and air fryers.
Building on Indian street nostalgia
Growing up across India, Soumya Seemakurti learned that great food didn’t need to be complicated.
“Street food was part of daily life—affordable, accessible, full of variety, and each vendor had their own signature touch,” she said.
Those flavors, textures, and memories now shape Gully Bakehouse, her Tucson-based cottage bakery. Each treat pays homage to the Indian street snacks that first sparked her love for food.
International Experiences
“A few vendors made a lasting impact on me,” she said. “In Vizag, I had the best sponge dosa from a street vendor who went on to open a successful restaurant thanks to that one unforgettable dish. In Bangalore, my mom and I visited a pakora cart after school where the vendor created a version unlike anything I’ve ever seen again: whole bell peppers fried, sliced, and stuffed with fresh veggies and spices. And in Guntur, a humble idli cart transformed a dish I had long gotten tired of — fresh mini idlis drenched in ghee, podi, and incredible chutneys. I still think about them.”
As a teenager, she watched shows like Cupcake Wars and used any excuse to bake in big batches. It grew into a holiday tradition of making around 40 dessert boxes. Another time, she and a friend cooked a meal for nearly 80 people; that’s when it clicked for her.
“I genuinely loved baking at scale and feeding people,” she said. “That joy felt bigger than a hobby; it felt like my life’s work.”
Later, she lived in France and the United States. Both places expanded the way she understood sweets. France gave her structure and technique, from flaky croissants to precise éclairs. The U.S. introduced her to soft cookies, rich cheesecake, and warm brownies. These influences helped her find confidence in fusion.
From Accountant to Cottage Baker
Before Gully Bakehouse, Seemakurti worked as an accountant. But there wasn’t a dramatic moment when she walked away from accounting. Instead, the experience directly helped preparing her.
“Being an accounting major gave me a strong foundation in the financial side of running a business,” she said. “Eventually, I reached a point where I felt content with what I had achieved and comfortable enough to take the leap.”
Nostalgia in Every Bite
“‘Gully’ literally means ‘street,’ but to me it represents something much deeper,” Seemakurti said. “It’s the place where some of my happiest memories were made.”
Those memories inspired her to create desserts that feel familiar yet new. She blends Indian, French, and American traditions into fusion sweets that celebrate flavor harmony.
“Combining textures, spices, or techniques from each culture could create something exciting and new,” she said. “Understanding where each spice belongs is something I’ve developed over years of research, tasting, and trial and error, and it’s a skill I know I’ll keep refining forever.”
Signature items help highlight this philosophy.
“Filter coffee brownies and golden milk scones capture exactly what Gully Bakehouse stands for: thoughtful, respectful fusion,” she said.
Grounded in Tucson’s Food Culture
Operating under Arizona’s Cottage Food Law keeps Seemakurti close to her customers.
“When you bake from home, everything is small-batch, intentional, and personal,” she said. “People know their desserts are made fresh, by hand, with real ingredients and real care.”
Tucson’s diverse tastes also shape her menu.
“The city really appreciates bold flavors, fresh ingredients, and dishes that tell a story,” she said. “Tucson diners aren’t afraid to try something new, especially when it’s rooted in authenticity.”
Best-Selling Treats and Seasonal Joy
Gully Bakehouse’s most popular items include the Saffron Tres Leches, Chai Chocolate Chip Cookie, and Rose Pistachio Crumble Cake. Each dessert balances spice, floral notes, and comforting textures.
“Each one captures a different side of what Gully Bakehouse is about — warm spices, floral notes, and nostalgic Indian flavors paired with familiar American desserts — and customers keep coming back for them,” she said
For the holidays, Seemakurti aimed for flexibility.
“I created a menu with a variety of flavors and formats so there’s something for every kind of celebration,” she said.
Looking Ahead
Seemakurti envisions Gully Bakehouse evolving into a cozy café.
“Five years from now, I hope Gully Bakehouse has grown into a coffee-house style bakery,” she said. “A place where people can walk in, smell something baking, and feel that same sense of comfort and nostalgia that inspires everything I make. I want to keep creating new fusion desserts, new flavor stories, and new moments of joy for people to experience.”
Even as it grows, she hopes the brand stays grounded.
“No matter how much the business grows, I want the core values — intention, creativity, and warmth — to stay at the center of everything I do.”
Keep up with Gully Bakehouse on Instagram. For more information and to place orders, visit gullybakehouse.com.
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Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
