The Common Room

26/05/2026

Eid Mubarak from our family to yours!

Spend your Eid at The Common Room!

22/05/2026

Thank you to everyone who participated in the first-ever Baking Masterclass hosted by The Common Room. We truly appreciate your enthusiasm and support, and we look forward to hosting many more inspiring sessions together.

16/05/2026

11/05/2026

The Trio of Perfection ♥️

From the precision of our bean blends to the vibrant whisk of our matcha, every cup is a testament to craft. Iced, steamed, or whisked—find your signature serve at The Common Room.

07/05/2026

𝐁𝐚𝐤𝐢𝐧𝐠 𝐌𝐚𝐬𝐭𝐞𝐫𝐜𝐥𝐚𝐬𝐬 𝐰𝐢𝐭𝐡 𝐑𝐞𝐡𝐦𝐚𝐧 𝐁𝐚𝐝𝐚𝐫 🥖

Powered by Ata Ullah Zia International Lab

Discover the craft, science, and art of making authentic sourdough at home in an immersive hands-on masterclass designed for passionate home bakers, food enthusiasts, and curious learners.

Date: Saturday, 16th May 2026
Venue: The Common Room
Duration: 3 Hours
Fee: PKR 5,000

Coffee, savouries & desserts included.

About the Instructor:
Rehman Badar is a Certified Milling Engineer from the Schweizerische Müllereifachschule, St. Gallen, Switzerland, a certified baker from ICCA, and a certified flour technician from Mühlenchemie. With over 20 years of experience in flour correction and cereal testing, he has worked extensively across milling, baking, and flour quality optimization—bringing deep technical expertise and practical baking knowledge into one comprehensive learning experience.

This masterclass is curated to help participants understand the foundations of sourdough, ingredient behavior, fermentation techniques, and the essentials of artisan baking through guided practical learning.

DM The Common Room to reserve your seat.

03/05/2026

Ready to brew!

19/04/2026

The story behind our Ferrero Castle!

17/04/2026

𝐓𝐇𝐈𝐒 𝐈𝐒 𝐖𝐇𝐄𝐑𝐄 𝐋𝐀𝐇𝐎𝐑𝐄 𝐆𝐄𝐓𝐒 𝐏𝐑𝐄𝐂𝐈𝐒𝐄 🇵🇰
𝐅𝐫𝐨𝐦 𝟔𝟑 𝐘𝐞𝐚𝐫𝐬 𝐎𝐟 𝐋𝐞𝐠𝐚𝐜𝐲 𝐓𝐨 𝐏𝐫𝐞𝐦𝐢𝐮𝐦 𝐅𝐨𝐨𝐝 𝐒𝐜𝐢𝐞𝐧𝐜𝐞

Walked into Ata Ullah Zia International Lab and it didn’t feel like a facility — it felt like a system built on decades of discipline, engineering, and precision thinking.

With 63 years of industrial legacy since 1963, this is where experience has quietly evolved into advanced food science infrastructure powering modern testing and standardization.

Called by Technical Director Rehman Badar, I witnessed how flour, dough, and bread are no longer just “made” — they are evaluated, measured, and scientifically refined at every stage:
before baking, during formulation, and after production.

From ingredient ratios to health benchmarks, enzyme behavior to structural consistency — everything is analyzed with statistical precision and global-standard methodology.

This is where milling science meets real-world application — and where Pakistan’s food industry quietly steps into a more advanced era of quality control, productivity, and standardization.

A deeply experienced team, global-grade equipment, and decades of retained expertise make this lab not just relevant — but foundational to how industries across Pakistan maintain consistency and trust.

And when you see it up close, one thing becomes clear:

Lahore is not just evolving — it is engineering its next level.

𝐅𝐨𝐨𝐝 𝐒𝐜𝐢𝐞𝐧𝐜𝐞 • 𝐌𝐢𝐥𝐥𝐢𝐧𝐠 𝐄𝐱𝐩𝐞𝐫𝐭𝐢𝐬𝐞 • 𝐄𝐧𝐳𝐲𝐦𝐞 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 • 𝐏𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐓𝐞𝐬𝐭𝐢𝐧𝐠

𝐄𝐥𝐞𝐯𝐚𝐭𝐢𝐧𝐠 𝐏𝐚𝐤𝐢𝐬𝐭𝐚𝐧’𝐬 𝐁𝐫𝐞𝐚𝐝 𝐒𝐭𝐚𝐧𝐝𝐚𝐫𝐝𝐬 — 𝐎𝐧𝐞 𝐓𝐞𝐬𝐭 𝐀𝐭 𝐀 𝐓𝐢𝐦𝐞

17/04/2026