Artisanal Sourdough & Breads for Mumbai Cafes
Naturally fermented, wild-yeast sourdough that actually tastes like bread should. Slow-risen, gut-friendly, and ready for your cafe menu.
Everything you need to know about my sourdough. This is an introduction to my process and the quality you can expect from every loaf.
My sourdough is naturally fermented using wild yeast and beneficial bacteria. The dough is developed slowly without any additives for a pure, unadulterated flavour.
My team carefully portions and shapes each sourdough loaf by hand. The long fermentation process makes the bread gut-friendly by breaking down complex carbs and gluten.
A baker scoring the sourdough loaves before they go into the oven. This step is crucial for controlling the rise and achieving the perfect crust.
A cross-section of my finished sourdough, showing the open, airy crumb that results from proper fermentation. This process also improves nutrient absorption for your customers.
An introduction to my Korean Salt Bread, a unique and trendy offering. This soft, buttery roll has a distinct salty flavour that makes it incredibly addictive.
Watch the process of making Korean Salt Bread. The dough is rolled like a croissant, but with a key difference: a small block of butter is rolled up inside.
The unbaked salt bread rolls are placed on trays and sprinkled with coarse salt before being loaded into the oven. This ensures a salty kick in every bite.
The cross-section of a baked Korean Salt Bread reveals a hollow center where the butter melted, creating a moist, buttery interior and a crisp bottom.
Slicing through the finished Korean Salt Bread to showcase its soft, layered texture. It's a versatile product that can be sold as is or used for small sandwiches.
About Artisanal Breads & Sourdough
I don't believe in shortcuts. Every loaf starts with a 24 to 48-hour cold fermentation cycle using wild yeast. This isn't just about flavour; it's about creating a gut-friendly, nutrient-dense crumb that holds up whether you are serving it for a morning breakfast toast or as the base for a high-end deli sandwich.
My kitchen is set up to handle the heavy lifting so you can focus on the coffee and the service. I supply restaurants, cafes, and hotels across the Mumbai Metropolitan Area with bread that doesn't just look good in a display case but performs on the plate.
Why my sourdough is different:
- Wild Yeast Fermentation: I use a classic levain process. No commercial yeast, no additives, no quick-fix dough conditioners. This makes the bread easier to digest and gives it that signature tang.
- Commercial Reliability: I know cafe kitchens are demanding. My central kitchen hub ensures consistency, so the loaf you get on Tuesday is just as good as the one you get on Friday.
- Production Standards: I use high-fat cultured butter and unbleached flour, focusing on a hard European crust and a moist, open crumb structure.
The B2B Setup:
I don't believe in one-size-fits-all menus. We start with a quick consult to see what your crowd wants. Whether you need a steady supply of seeded sourdough, a signature milk and honey loaf for your toasties, or specialty items like Korean salt bread, we build a schedule that works for your kitchen. Since everything relies on long fermentation, I require a 24 to 48-hour lead time for orders, ensuring you get fresh-baked product that hits the right texture every single time.
Similar work from other experts
Browse through Curated picks from other experts on mytribe
Handcrafted Signature Sourdough Selection
19
Savory Comfort Bakes
Signature Yeast-Free Jain Breads
6
Artisan Breads and Savoury Snacks
Handmade Artisan Buns and Savory Sandwiches
8
Artisanal Breads & Spreads Photography
More from Wholesale & B2B Food Supply by TwentySeven Bakehouse
More services by TwentySeven Bakehouse