Bombay Bakery in Hyderabad, Pakistan, draws queues of customers and cars throughout the year. A 2024 on-site report records lines in May and June heat of about 45.5°C as well as in winter, while handmade cakes regularly sell out within hours. Founded in 1911 and operating from its present red-brick building since 1922, the bakery centres on chocolate, coffee, and almond macaroon cakes. Management deliberately limits production to protect quality and restricts purchases to two to four cakes per customer to discourage resale. Some customers leave without the flavour they wanted; others arrive as a group to secure enough cakes for gifts. What distinguishes this queue is that scarcity is not simply a production failure. The bakery refuses mass production as part of preserving its recipes. Waiting time and the risk of selling out have therefore become part of buying from a century-old institution.