A decade ago in India, bread choices were primarily limited to standard branded loaves like white or milk bread, occasionally offering 'brown' and 'atta' variations. Today, artisanal breads such as sourdough, Korean buns, multigrain pavs, and millet baguettes have flourished, finding their way onto restaurant menus and into everyday Indian homes.
Artisanal bakers are innovating with local ingredients, heritage grains, and superfoods to craft gourmet breads that are both diverse and affordable. Imagine delights such as paneer makhni babkas, buckwheat loaves, and thandai choux gaining popularity among bread enthusiasts.
Inspired by the bakeries he encountered during his time in Europe, Pranav Ullal returned to India with a mission: to recreate that enchanting experience using local ingredients and exploring the diverse array of grains found across the country.
In 2018, he founded Loafer & Co in Bengaluru, introducing a variety of breads including millet loaves, ancient wheat sourdough, Japanese milk loaves, bagels, whole wheat, and millet focaccia. "Bread has always been our primary focus," explains Pranav, 41. "We constantly experiment with different grain combinations to innovate new breads. Over the years, we've utilized grains such as black rice, millets, and buckwheat to create breads inspired by global culinary traditions," says the founder-baker.
Today, our menu features a diverse array of options, including sourdough, Goan poie, and bagels, among other enticing choices. "Through extensive experimentation, we've refined our selection," explains Pranav. "Our core breads have remained unchanged for two years, with periodic introductions of weekly specials." He highlights customer favorites such as caper and olive focaccia rolls, plain and seed sourdough, and multigrain-seed loaves enriched with millets and seeds.
© 2023 - 2025 Millets News. All rights reserved.
