🏭 Why We Will Never Mass-Produce Our Snacks (Even If It Slows Us Down)

Let’s be honest — mass production is seductive.
It’s fast. It’s cheap. It scales beautifully.

And when you’re building a business, there’s always someone whispering,
"You’ll grow faster if you just let go a little."
"No one will know the difference."
"Just tweak the recipe so it works on a bigger machine."

But here’s the thing about Patang: we want to grow, yes —
but not if it means losing what makes us us.

Our Snacks Aren’t Just Recipes — They’re Rituals

Bikaneri bhujia isn’t just “fried sev with spice.”
It’s a delicate rope, extruded by hand through a special jali, fried in batches — not vats.

Rajkot chakli isn’t just a spiral.
It’s a spiral with memory — of the halwai’s rhythm, the crunch of well-roasted urad, the scent of hing in the air.

These snacks carry heritage.
They carry skill.
They carry people.

And machines can’t replicate that.
Not yet. Maybe not ever.

We Tried. We Failed. We Chose Better.

There was a moment early on when we thought:
Let’s experiment with mass production.

It’ll help us meet demand.
It’ll make logistics easier.
It might even lower prices.

But the snacks we got?
They weren’t bad — they just weren’t right.

They lacked soul.
The spice felt flat. The texture was uniform in a way that didn’t feel alive.
And the joy — that snap, crunch, smile — was missing.

So we scrapped the idea.
Even though it hurt.
Even though it slowed us down.

Because there’s something worse than growing slow — and that’s growing wrong.

Small Batches, Big Heart

At Patang, we make in small batches.
Sometimes that means things take longer.
Sometimes that means we run out of stock.

But it always means you’re getting the real deal.

Snacks made by real hands, with ingredients that are watched over, not waved through.
Flavours that are adjusted in the moment, not pre-programmed into a formula.

We work closely with local kitchens, halwais, and micro-units — because they are the guardians of taste.
And honestly, every time we visit, we learn something new. A better roasting time. A smarter way to dry amchur. A trick for keeping poha crisp in humidity.

This is the kind of R&D you don’t find in labs. You find it in lived experience.

Growth That Doesn’t Leave Our Values Behind

Could we produce more? Sure.
Could we make compromises most people won’t notice? Of course.
But if we did that, we’d be just another snack brand.

And Patang was never meant to be “just another.”

We’re building something that flies high and stays grounded.
A brand that makes you proud — not just because it tastes good, but because it means good.

So Yes, It Takes Time. And That’s the Point.

Good things take time.
Fermenting dough. Roasting spices. Building trust.

We’re not in a race. We’re in a relationship — with you, with our suppliers, with the legacy of Indian snacking.

And if that means we stay a little smaller, a little slower, a little more human — so be it.

Because when you open a pack of Patang, we want you to taste effort.
Effort that doesn’t cut corners.
Effort that respects the food.
Effort that stays loyal to the hands that make it.