- +91-9619603524
- Thoroughbreadsd@gmail.com
At Thoroughbread, bread isn’t just food—it’s a craft, a culture, and a quiet rebellion against the bland and the artificial.
It all began in 2011, with a simple but stubborn craving: real, crusty bread.
In a country where soft, mass-produced loaves dominated the shelves, finding an honest, well-fermented sourdough was nearly impossible. So we rolled up our sleeves, fired up the oven, and began baking—first for ourselves, then for friends, and eventually, for a growing community of bread-lovers.
We didn’t set out to start a bakery.
We set out to start a movement.
No shortcuts. No additives. Just time, wild fermentation, and honest ingredients.
We work directly with Indian farmers to source indigenous grains and mill them in-house using traditional stone mills. This keeps the flour fresh, nutritious, and full of flavor.
We’re proud to be one of India’s sourdough pioneers. Every loaf is fermented naturally over 24–48 hours, making it better for your gut and infinitely better for your palate.
In a world obsessed with instant everything, we choose slowness. We let the dough rise when it's ready. We bake in small batches. We grow at a pace that lets us stay true to our craft.
The Thoroughbread is a nod to doing things the thorough way. From sourcing and milling to shaping and baking, we obsess over the details—so you don’t have to.
We’re a small but passionate team of bakers, farmers, and flavor-chasers, united by a belief that bread can be better. That it can nourish, connect, and inspire. That it can tell a story—from the soil to your sourdough. Thank you for being a part of ours
The Discipline of the Dough
At the heart of Thoroughbread is our head chef and baker—a craftsman who brings discipline, patience, and precision to every batch.
Largely self taught in the beginning, our baker has since travelled the globe to learn under some of the finest bakers and chefs in the world, including Japan and Korea, where he learnt how to make incredible bagels and the flakiest croissants
Rooted in traditional sourdough methods, our chef hand-shapes each loaf, carefully nurtures wild starters, and controls every stage of fermentation. While the soul of our bread is ancient, we thoughtfully use modern equipment to support consistency and quality—never to replace the art.
He regularly receives accolades and orders from chefs, celebrities, high ranking embassy staff, NRIs, professionals, students and bread lovers!
Baking at Thoroughbred is a balance of craft and care, where tradition leads and technology follows.
And it is all for you, so that you can enjoy the most amazing and genuine sourdough!