Departments / 04 of 14
The Bakehouse
Our ovens were lit in 1962 and have scarcely rested since. Twice daily — at dawn and again at four — the Bakehouse turns out slow-fermented sourdoughs of Sharbati wheat, croissants laminated with French cultured butter, and the brun pao Colaba has queued for across three generations. Everything is shaped by hand; nothing is held overnight.
Signature Provisions
Sold by name.
A standing selection from the bakehouse ledger. Prices turn with the season; the standard does not. WhatsApp the counter to reserve today's picks.
The Colaba Baguette
Punjab hard wheat, raised on our 1962 mother culture₹315per baguetteCultured Butter Croissant
Charentes-Poitou butter, laminated over three days₹265per pieceBrun Pao
Irani café crust, the house recipe since 1962₹260tray of 6Khapli Emmer Multigrain
Heirloom emmer wheat, Palghar smallholdings₹495per loafCoorg Honey & Walnut Loaf
Wild forest honey, Kodagu shade estates₹585per 500 gPampore Saffron Brioche
Kashmiri saffron, hand-picked on the karewa fields₹725per loafStoneground Ragi Boule
Finger millet, Nilgiri terrace farms, jaggery wash₹445per loaf
04 · The Bakehouse
The ovens have not cooled since 1962.— The Bakehouse counter
Pantry Notes
From the buyer's ledger.
The Mother Culture
Every loaf in this room descends from a single levain begun the year we opened, fed each morning on the same Sehore wheat. Bakers have changed; the culture has not.
On Keeping Bread
Never refrigerate a sourdough — the cold stales it faster than the Mumbai air ever will. Keep it cut-side down on the board under a linen cloth, and revive day-old slices in a hot oven for four minutes.
Brun, Properly
The only correct treatment of a brun pao is a thick seam of cold salted butter pressed into its warm crumb. Take it with a strong Coorg arabica, brewed short, no sugar required.