Artisan and Healthy Breads in Mumbai
Real bread without the shady stuff. I am baking everything from yeasty, low-carb almond flour loaves to seeded multigrain and my take on Goan Poi, right here in my Bandra kitchen.
Slicing into my Multigrain Loaf. I use a preferment made a day prior to develop deep flavors and improve shelf life naturally. The crust is covered in a mix of rolled oats, and various seeds like sunflower, watermelon, flax, and sesame.
If you're tired of eggy keto breads, this is for you. My low-carb almond flour bread is yeasty and aromatic, just like regular bread. It's a fantastic, diabetic-friendly alternative to traditional flour-based breads.
A peek at my Goan Poi baking in the oven. While nothing compares to a traditional Goan oven, I've worked hard to create a poi that is soft, fluffy, and might just make you feel like you're in Goa for a second.
About Artisan & Healthy Breads
Most low-carb breads taste like an omelet that forgot it was supposed to be bread. They are often dense, overly eggy, and sad. Mine is different. I have worked hard on the yeasty aroma and texture so you actually get that satisfying, airy bite, even when using almond flour. It is grain-free and diabetic-friendly, without that weird chemical aftertaste you get from store-bought healthy alternatives.
Let us talk about bread. It is the one thing everyone misses when they go keto or low-carb. I started baking these because I was tired of the dry, chalky options that usually come with 'healthy' labels.
My breads are built on honest, kitchen-style ingredients. No chemicals, no numbers, and definitely no hidden sweeteners.
The Multigrain Loaf
I start these a day prior. I use a preferment—a small portion of dough allowed to mature—which deepens the flavor and improves the shelf life naturally. No preservatives required. The crust is loaded with rolled oats, sunflower, watermelon, flax, and sesame seeds for that crunch you actually want in a slice.
Low-Carb Almond Flour Bread
If you have been burned by eggy keto breads, this will change your mind. It is yeasty and aromatic. It is not a cake. It is a hearty, grain-free loaf that works for toast or sandwiches. It is my go-to recommendation for diabetic patients looking to cut carbs without sacrificing the actual experience of eating bread.
Goan Poi
I have to be real with you. Nothing compares to a traditional Goan earthen oven. But, I have spent a lot of time getting my version soft and fluffy. It might not be from a village in Goa, but it is pretty decent, and it might just give you that nostalgic feeling when you bite into it.
Everything is baked right here in Bandra. Since I do not use commercial preservatives, these loaves have a shorter shelf life than the stuff you get at a supermarket. Keep them refrigerated or frozen, and they will stay fresh for whenever you need a slice.
Looking for a different treat?
Tell me what you are craving and I will see if I can whip it up.
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