Contains egg
Inside every loaf
Flour. Water. Salt. Time.
Scroll into the airy crumb shaped by slow fermentation.
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A modern artisan bakery in Mumbai
Flour. Water. Salt.
Naturally fermented bread, celebration cakes and small-batch bakes—made with time and delivered with care.
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Small batchMumbai
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Naturally fermented
Flavour and texture led by time
Made in small batches
A bakery rhythm, not a factory line
Mumbai bakery
Fresh local delivery with selected shipping
Thoughtful gifting
Bakes and hampers made to feel personal
What brings you here?
Begin with the occasion.
Bread for every day
Country loaves, seeded sourdough and sandwich breads for the everyday table.
Explore daily bread →
Something to celebrate
Flourless cakes, pies, tarts and sweet bakes made for gathering.
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The pantry edit
Crackers, biscotti and small pleasures that travel beautifully.
Explore the pantry →
Gifts with character
Considered hampers and tins for hosts, teams and people you really like.
Explore gifting →Chosen again and again
The Weirdough favourites
Made for gathering
A cake worth making time for.
Flourless cakes, fruit-led bakes, pies and tarts made in small batches. Clear serving, date and delivery details make choosing simple.
- Made to order in Mumbai
- Serving and date guidance before checkout
- Gift notes available on selected bakes
Our kind of weird
Flour. Water. Salt. Time.
These are the essentials behind Weirdough sourdough: flour, water and salt, transformed by a living starter and patient fermentation.
No production-line shortcuts—just time building a deeper crust, an airy crumb and the character of every loaf.
“Good dough cannot be rushed.”
From our bench to your table
The bakes that travel well.
A focused collection of sourdough, crackers, biscotti and pantry bakes selected for Pan-India delivery.
- Products selected for safe travel
- Dispatch and storage guidance on every product
- Tracked delivery across serviceable pin codes
From their tables
Bakes people remember.
Real notes, posts and parcels shared by people who have made Weirdough part of their table.
The bakery journal
