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For years, city’s bread culture largely revolved around pav, buns and regular bakery loaves. Today, however, more Mumbaikars are experimenting with artisanal breads such as sourdough, focaccia, brioche, bagels and seeded loaves from their home kitchens. What began as a lockdown hobby for many has evolved into a larger shift towards slow baking, healthier ingredients and global food influences.

Some home bakers are turning their passion into small businesses, while others simply enjoy baking for their families. Krati Ved, founder of a bakery, has been baking for the past nine years. She says, “During and after COVID, people became more conscious about the quality of food they consume and started appreciating freshly baked homemade products. I began making artisan bread for my young son, and then everyone around me liked it, which pushed me to get into baking professionally.”


Rhea Nagraj, a 29-year-old entrepreneur, says, “It started with me experimenting and trying various breads in cafes and restaurants. Then I felt like making it at home. After a long day at work, sometimes baking bread feels good. I’ve tried baking Japanese shokupan, garlic knots and seeded wholewheat loaves. There’s something very satisfying about making bread from scratch and waiting patiently for the dough to rise. ”


Tips to keep bread fresh in the city’s humid weather
-Store bread in an airtight container or bread box to protect it from excess humidity.
-Consume bread within two to three days. If you need to store it longer, slice and freeze it.
-Always check that your yeast is active before baking to ensure a good rise.
-If using sourdough, make sure your starter is healthy, active and well-fed before baking.
-The quality and activity of your yeast or sourdough starter play a key role in achieving a good loaf.
-Avoid leaving artisanal breads uncovered for long periods, as Mumbai’s humidity can make them stale faster and encourage mould growth.