Aditi Dugar launches bakery brand TwentySeven Bakehouse

The kitchen is headed by Chef Rachelle Andrade, previously of Qualia and Mag St. Kitchen.
  • Nusra Deputy Features Editor
TwentySeven Bakehouse

Aditi Dugar of famous ingredient-driven restaurant Masque has opened a new bakery venture, TwentySeven Bakehouse.

Launched also in the same com+pound, the new bakery offers a rotating menu of breads, laminated pastries, and regional bakes.

Tucked away in an old cotton mill in Bombay, TwentySeven Bakehouse occupies a space that was once home to a melting pot of cultures from around the country. In that vein, the breads take inspiration from different pockets of the world, while remaining firmly rooted in India, using entirely local grains and produce.

The kitchen is headed by Chef Rachelle Andrade, previously of Qualia and Mag St. Kitchen.

Her opening menu features daily staples and whole loaves, as well as a variety of sweet and savoury viennoiseries: highlights include the impossibly flaky Bakehouse Tapenade & Cream Cheese Twists and a Goan Chorizo and Potato Tart.

Andrade’s attention to detail is clear in each layer of croissant and the airy crumb of her signature baguettes, doing away with frills in favour of quality, flavour and technique. Here, less is more – unless, of course, we’re talking about butter.

The bakery café is also available for online delivery and pickup via Thrive and Swiggy.

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