As far as we can remember, in Bombay, everything starts at the mill compounds. Tucked away in Laxmi Mills, Aditi and Aditya Dugar and head pastry chef Rachelle Andrade’s brainchild TwentySeven Bakehouse is the newest addition to Mumbai’s F&B scene.
With it, the hospitality chain ventures into baked goods, with a space located a stone’s throw away from their award-winning fine-dining restaurant Masque, Sage & Saffron, and The Living Room. “I want to take over the mill, one unit at a time,” Aditya, director of the hospitality group jokes, adding that the idea was to keep all of their establishments under one roof, which would allow smooth overseeing and convenience.
As we settle down for a chat and tasting, the inviting aroma of freshly baked goodies and soft music greets us. The bakery, with a blue and white façade — which is meant for deliveries and takeaways — has only one seat overlooking the bustling kitchen, where you can see the drama unfold.
For Andrade, who has previously worked with esteemed establishments like Mag St. Bread Co, Qualia, and Theobroma, the goal was to create a menu that was fuss-free, minimal and at the same time, delicious. But most importantly, preservative-free. Aditya Dugar points out that the menu is sure to evolve — drawing from their travels, the seasons and anywhere that inspiration can be found. Their most recent trip to Israel, for instance, can be seen reflected in the za’atar and cream cheese croissant and Israeli Florentine. Other than that, their menu features a variety of bread, from sourdough loaves to brioche buns, New York-style bagels and other classic whole wheat loaves.
Elucidating on their expansion plans, Aditya tells us that the aim is to add bread subscription services, and pan-India deliveries, and enter the B2B and B2C models. While we’ll have to wait and see what the future holds for TwentySeven Bakehouse, one thing is for sure: you will find us ordering their goodies for mid-work cravings and more. If you have a sweet tooth, don’t miss out on their alfajores, which is a thick dulce de leche sandwiched between two buttery biscuits and hazelnut pain au chocolat along with chef Andrade’s famous carrot cake that’s generously topped with cream cheese frosting. There’s also the TwentySeven croissant cube, which she states is her standout product from the menu and plans to popularise it the same way she did with the cruffin at Mag St.
If you are in the mood for something savoury, try the tapenade and cream cheese twist — a twisted bread topped with a piping of cream cheese and a mix of olives. Or, go for their roasted tomato and neighbour’s pesto tart.
With a major focus on using locally sourced ingredients for every product they create, this new venture fits neatly into its sister concerns — Maque, The Living Room, Sage & Saffron and Seesaw, all of which are defined by their ingredient-first approach. Talking about it, Aditya says, “It’s all about the flavour right? So, we are focusing on the ingredients and the simplicity of the products, while keeping taste and quality in mind.”
Orders will be available for pickup, and via Thrive and Swiggy from 9 am-5 pm, Mon-Sun. Unit 27, Shree Laxmi Woollen Mills, Shakti Mills Lane, off Dr. E. Moses Road, Mahalaxmi, Mumbai–400 011.
