Artisanal Sourdough Breads for Mumbai Bread Lovers
Real sourdough isn't just bread, it’s a commitment. We use wild yeast and time to make loaves that are actually good for your gut and taste like they should. No shortcuts, just crusty, chewy, properly fermented goodness.
This is the result of our slow fermentation process: a sourdough loaf with a superior flavour, a subtle tang, a crisp crust, and a soft, chewy crumb.
Don't throw away day-old sourdough. This video shows our hack for bringing a "stale" loaf back to life with just a splash of water and a few minutes in the oven.
Our sourdough starts with simple, honest ingredients. It's naturally fermented using wild yeast and beneficial bacteria, with no additives.
A look at our seasonal Strawberry White Chocolate Sourdough, sliced to reveal the beautiful swirls of sweet white chocolate and fruit inside.
Our Dark Chocolate and Cherry Sourdough is a seasonal favourite, featuring rich dark chocolate and sweet cherries in every slice.
Our talented team of bakers shaping sourdough loaves by hand. The long fermentation process makes our bread gut-friendly by breaking down complex carbs and gluten.
Here's a pro tip for making your fresh bread last up to six months. We show you how to properly slice, store, and freeze your loaf to lock in freshness.
An introduction to our two special sourdoughs for the month of love: Dark Chocolate & Cherry and Strawberry White Chocolate.
A close-up of the beautifully dark and rustic crust of our Dark Chocolate and Cherry Sourdough loaf.
The heart-shaped flour stencil on our Strawberry White Chocolate Sourdough, a small touch for our month of love special.
About Artisanal Sourdough & Breads
The biggest mistake people make with our sourdough is letting it go stale because they’re afraid to slice the whole loaf. Don’t. Slice the whole thing, bag it, and throw it in the freezer the day you buy it. You can toast slices directly from frozen, and it will taste like it just came out of our oven. If you’re worried about gut health or bloat, the wild fermentation here breaks down the gluten and phytic acid, so you actually get to enjoy the bread without the regret.
Our process isn’t fast, and that’s the point. Real sourdough requires patience, wild yeast, and a lot of hands-on attention from our baking team. When you pick up a loaf from our Bandra, Mahalaxmi, or Nepean Sea Road locations, you aren't getting generic white bread. You’re getting a complex, flavour-forward loaf with a thick, crackling crust and an airy, chewy crumb.
Beyond our classic loaves, we keep things interesting. We do a nutrient-dense 100% Whole Wheat and a Seeded Sourdough that adds a satisfying crunch to your morning. For our seasonal specials, we push the envelope. Think Dark Chocolate and Cherry for a hit of indulgence, or Strawberry White Chocolate when they hit the counter. These are baked in small batches and disappear fast.
Treat your loaf with respect. A slab of sourdough is perfect for a quick breakfast with good butter, a sturdy base for a gourmet sandwich, or even a Panzanella salad if you do happen to have leftovers. We don't believe in waste, so bring your bread back to life with a splash of water and a quick bake. It works every time.
TwentySeven Bakehouse
Sourdough is Chef Rachna’s obsession, and it shows in every loaf. We treat every batch like it's for our own kitchen table—slow-fermented, shaped by hand, and baked until the crust actually cracks. No additives, just grain, water, salt, and time.
Looking for something else from our kitchen?
You can find other bakes or our menu staples here.
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