Artisanal Sourdough Breads & NY-Style Bagels in Bengaluru
We bake our sourdough and bagels fresh every single morning. Think 72-hour fermented dough, that signature sourdough tang, and real-deal bagels that are boiled before they hit the oven.
It all starts with the dough. Here, our baker is kneading sourdough by hand, a fundamental step to develop the gluten and structure for a perfect loaf.
A close look at the structure of our sourdough. Those delicate, web-like strands are a sign of a well-developed dough, which will result in a light, airy crumb.
Our team of bakers works in unison, shaping individual loaves. This hands-on process ensures every loaf meets our high standards for shape and texture.
After shaping, the dough rests in banneton baskets. This proofing stage is crucial for developing the sourdough's complex flavor and signature open crumb.
Dough ready for the oven. You can see the care taken in shaping each loaf, which will help it rise evenly and form a beautiful crust.
Just before baking, each loaf is scored. This allows the bread to expand in the oven, creating the "ear" and beautiful patterns on the crust.
Freshly baked sourdough loaves being taken out of the oven. The deep golden-brown crust is a sign of a perfect bake.
Racks of cooling sourdough bread. The aroma in our bakery at this time is absolutely incredible. We bake these fresh every single day.
A finished sourdough loaf, ready to be sliced for our sandwiches or sold at our deli. The rustic, crackled crust is just as delicious as the soft interior.
A baker inspects the freshly baked loaves. Quality control is a constant process, ensuring every single bread we sell is up to the Brik Oven standard.
About Artisanal Breads & Bagels
Our sourdough isn't a quick bake. It goes through a 48 to 72-hour fermentation process to get that airy, open crumb and deep, tangy flavor. Because we skip the preservatives, our bread has a thick, crunchy crust that's best eaten within 48 hours—just make sure you have a serrated bread knife ready to slice it right.
The Slow Rise
We don't mess around with fast-rising yeast. Our sourdough starts with a slow 48 to 72-hour fermentation, which is how we get that signature open, airy crumb and the tangy flavor you crave. Whether you go for the Classic White or our nutty Whole Wheat loaf, expect a hard, thick crust that holds up to serious buttering.
Proper NY-Style Bagels
If you're expecting soft, bun-style bread, these aren't it. We hand-roll our bagels, boil them in water, and then bake them until they develop a shiny, tight skin and that classic, dense chew. This two-part cooking process is the only way to get an authentic bagel—if it doesn't have that bite, it's just a circular bread roll.
How to Handle Our Bread
Since we don't use preservatives or industrial stabilizers, our bread is a living thing.
- Eat it fast: It is best within 48 hours of baking.
- Slice it right: The crust is thick and crunchy because it's wood-fired (or baked hot), so use a serrated knife.
- Storage: We pack in paper to keep the crust from going soggy. Keep it out of plastic bags so it stays crisp.
We deliver fresh daily from our ovens to your door across Bengaluru. If you're looking for that 'bakery fresh' feel without the early morning commute, this is the real deal.
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