Our bakery
A small oven,an early start
Nine bakers, one stone oven and an eleven-year-old starter in a lane in Indiranagar.
Our story
It began with a jarof flour and water
Tartine & Crumb started in 2014 with a jar of starter on a kitchen windowsill and a borrowed oven. For the first year we baked twelve loaves a day and sold them from a table at the gate.
The rule we made then still stands: nothing is rushed. Our sourdough takes forty-eight hours, our croissants take three days, and we would rather sell out than speed either up.
Today nine of us bake through the night in Indiranagar. The bread is shaped by hand, the butter is cultured, the fruit comes from growers we know by name, and the counter is filled once, at seven in the morning.
- 11
- Years our starter has been alive
- 27
- Layers in a croissant
- 180
- Loaves shaped by hand each day
- 9
- Bakers on the morning shift
Fed every morning since 2014.
Three folds, three days.
Never more than the oven can hold.
In at three, done by noon.
Method
How we bake
- iTime is an ingredient
Long, cold fermentation gives flavour that no shortcut can.
- iiReal butter, always
Cultured butter at 82% fat. No margarine, no shortening.
- iiiSmall batches
We bake what the oven holds and stop when it is gone.
- ivNothing to hide
Every ingredient and allergen is printed on the page.
What we stand behind
The promise
- Baked the morning it is delivered
- No preservatives or improvers
- Ingredients and allergens on every page
- Replaced or refunded if it is not right
- Free delivery over ₹799