We’ve added a few new cake flavors we’re really excited about 🧚🏻♀️
• Banana–chocolate
• Lavender–blueberry
• Sour berries
• Mango–bergamot
Each one has its own little mood 🪄
You can now order your cake with any of these fillings. Just message us in direct with your preferred flavor and details at least 2 days in advance 💌
Finally, the new buns are here! 🌞
Sweet and savory things for sunny days and little coffee breaks
Mortadella Pan Suisse - with onion jam and tartar sauce, honestly impossible to stop eating ♨️
Monkey Bread Danish - a rich mix of cinnamon, cardamom, cocoa, and coffee syrup 🧈
Zucchini Danish with béchamel sauce, black pepper, and parmesan - creamy, fresh, and the perfect match for your iced drinks 💚
Take a little break - cause you deserve it and spend your sunny afternoons with something freshly baked waiting for you ✨
POP-UP EVENT
plant-based dinner by @shestakovochkka from @pulp.tbilisi at @lutralutra.bar
Saturday, 9/05
starting 19:00 · until sold out
• tofu shawarma
crispy breaded tofu, hummus, iceberg lettuce, pickled cucumber, pickled red onion, fresh tomato, tahini sauce
• oyster mushroom shawarma
fried oyster mushrooms, hummus, fresh cucumber slices, pickled red onion, lettuce, tahini sauce
• muhammara
served with tartine and a fresh herb salad of mint, parsley, cilantro & red onion
100% VEGAN 🌱
📍15 Aleqsandre Dumas St
Let’s move to the kitchen and meet those wonderful people who come up with and make you all kinds of delicious food every single day!🤍
And today it will be our beloved chef Polina👩🏼🍳
“ I started working at Pulp three years ago. When I arrived in Tbilisi and was looking for a job, I wrote here almost immediately. I was asked to prepare three dishes for a trial, and honestly, everything turned out so badly that I was sure they wouldn’t write back to me. But they did, and I’ve been here ever since. Although I’ve been in the profession for more than 10 years, it was at Pulp that I was truly able to open up as a chef, believe in my abilities and start doing what i am genuinely proud of.
Thanks to Pulp, a lot of good things have appeared in my life: friends, inspiration, and even my dog Kisa. I really love spending time with her !I walk a lot, run, play tennis, and try to keep myself in shape. I also constantly follow what’s happening in the world of gastronomy,I can spend hours looking at restaurant profiles and searching for new ideas, because I truly love what I do.
Now I feel that I’m growing here not only professionally, but internally as well. It’s very valuable for me to be part of a place that inspires and helps me become better. Thank you to our team, our guests, and those who created Pulp. For me, it is much more than just a job.”
🤎
Come by to pulp bread and get the peaceful break to enjoy our buns, bread and coffee 🕊️
We’re open every day always waiting for you!
📍Titsian Tabidze 74 💘
Next on the list of our wonderful little humans,we are going to introduce our beautiful Maria☕️
“I found out about Pulp from friends who were traveling around Georgia. When I decided that I was moving here myself, I wrote to the owners about a vacancy because I wanted to work specifically here. And now I’ve been working here for 4 years :)
At Pulp, I train baristas, try to maintain product quality, and come up with seasonal menus.
I’ve worked in many places over 10 years behind the bar, but Pulp holds the most important place in my heart, because this place is not so much about a great product as it is about wonderful people who are passionate about what they do. And I absolutely love that everyone grows together and inspires each other to try something new.
In my free time, I paint, make ceramics, shoot film photography, and take care of my cat. And of course, I drink different kinds of coffee! I really love walking and going out into nature; I always take everything I need for brewing coffee with me !In the fresh air, everything becomes even more delicious.”
🐱💗….
We’re keeping you invested in our team! So today we’re introducing you to our bun fairy Gelya 🧚♀️
“At first, I used to go to Pulp just to drink coffee, and baked buns at home by myself.
Then I came to Pulp for a bakers position .I didn’t really know how to do anything except cookies that looked like salami… and then it all took off :)
I love the freedom to experiment. I love humanity.
I love buns a lot.
And people very much too! I love seeing how people enjoy eating buns , which are made with the same pleasure :)
Outside of that, I love walking with my dog.
I love street dogs.
I draw, I sew, and I walk.
I love remembering my childhood and taking ideas from it.
I love Georgia in its small details: little bakeries, grandmothers selling vegetables, grandfathers with flowers. I see so much life and inspiration in that.
It feels like you’re on familiar terms with time and with the locals.”
🥯
Hot cross buns are back! ☀️
Soft, warm, slightly sticky, the kind you don’t plan to crave, but do!
Two flavors:
cocoa, white chocolate, rum-soaked raisins🍫
milk chocolate, rum-soaked cherry, almond🍒
All Easter week at the counter and best enjoyed while still warm🧡
