Behind the Scenes at TwentySeven Bakehouse
We don't do shortcuts. Peek into our kitchen to see how we use wild yeast and slow fermentation to craft our sourdough, pastries, and pizzas. This is how we make our food hit different.
The kind of ASMR you didn't know you needed. This video captures the real, satisfying sounds of our busy bakery, from the crunch of a pastry to the hum of the ovens.
We're growing. This fun video is a call for aspiring chefs and kitchen hustlers to join our team at our Central Kitchen in Govandi.
A collage showcasing our new menu items, a result of Chef Rachelle's latest creative explorations in the kitchen.
Trays of our Olive Tapenade Twists baking in the oven, rising and turning a beautiful golden brown.
Our head baker carefully inspecting and finishing a freshly baked Olive Tapenade Twist.
Piping a smooth line of cream cheese onto our golden-baked croissant twists.
The process of piping cream cheese onto the Olive Tapenade Twists before the final topping is added.
About Behind the Bakes
We don't use industrial mixers or commercial yeast. Every batch of our sourdough takes time, patience, and a lot of wild fermentation. When you see our team piping cream cheese onto a twist pastry or pulling a tray of fresh loaves from the deck oven, you are seeing the result of a long cycle that prioritizes flavour over speed. It is messy, it is loud, and it is exactly how real baking should happen.
Our Sourdough Philosophy
It is about time. We use wild yeast, not the quick additives that make bread feel like cardboard. You will notice the difference in the crust and the chew immediately. Our loaves are designed to be enjoyed fresh, but they also hold up well if you need to freeze them for later.
The Kitchen Hustle
From our Bandra and Mahalaxmi outlets to our central kitchen, we are constantly working. Whether it is a batch of Olive Tapenade Twists or our signature Maritozzo, every item is handled by hand. We believe in keeping the process transparent so you know exactly what is going into your meal.
Why Wild Yeast Matters
It is easier to digest and packs more flavour compared to the mass-produced stuff. It is simply better for your gut health and gives our bread its distinct character.
Visit Us
Come by our shops in Bandra, Mahalaxmi, or Nepean Sea Road to see the ovens in action. If you have questions about our menu or want to check what is fresh today, just tap the button below.
TwentySeven Bakehouse
We are TwentySeven Bakehouse, and we don't do shortcuts. We are obsessed with wild yeast and slow fermentation that actually tastes like something. Whether we are firing up the ovens in Bandra or prepping the central kitchen, we are just here to make food that hits the spot.
Looking for something specific?
Search our menu or find out about our latest bakery specials.
More from Bakery & Café Menu by TwentySeven Bakehouse
More services by TwentySeven Bakehouse