Our story, slowly made
Good bread is worth waiting for.
Weirdough began with a simple belief: good bread deserves time. What started as Pallavee Duggall’s lockdown microbakery has grown into a Mumbai community built around naturally leavened bread, small-batch bakes and the pleasure of eating thoughtfully.
From Pallavee’s kitchen
A lockdown experiment that became Weirdough
Weirdough was founded in November 2020 by Pallavee Duggall, an alumna of the London School of Economics. During a season when the world was forced to slow down, she found meaning in a process that cannot be rushed: tending a starter, waiting for dough to ferment and learning from every loaf.
No two naturally leavened loaves behave in quite the same way. That individuality—the delightful unpredictability of living dough—inspired the name Weirdough.
From those first lockdown bakes, the bakery has grown through the support of sourdough lovers across Mumbai. The range now includes breads, sandwich loaves, bagels, baguettes, pizzas, tea cakes, cookies, crackers, biscotti, pantry jars, subscriptions and gift hampers.
Our baking philosophy
Flour, water, salt—and the time to let them become something more.
Slow fermentation
Our sourdough breads are naturally leavened and given an extended fermentation, allowing flavour and texture to develop at their own pace.
Small-batch craft
We bake in considered quantities, shaping and finishing our products by hand rather than treating bread as an instant, uniform product.
Useful beauty
From an everyday loaf to a celebration hamper, everything is made to be generous, delicious and worthy of the table it reaches.
What is sourdough?
Bread raised with a living culture, not hurried with commercial yeast
Sourdough is bread leavened with a fermented culture of flour and water. At Weirdough, that culture works slowly with the dough to build the characteristic aroma, crust, crumb and gentle tang associated with naturally leavened bread.
Our approach is rooted in patience and craft. Ingredients, allergens and storage guidance vary by product, so we provide product-specific details on each product page to help you choose confidently.
A clearer guide to better choices
Is slow-fermented sourdough easier to digest—and is it gluten-free?
Those are two different questions. Explore our evidence-aware guide to slow fermentation, gluten-free choices and the product details that matter before you order.
Read the slow-fermentation guideQuick answers
About Weirdough
What is Weirdough?
Weirdough The Artisan Baker is a Mumbai bakery specialising in naturally leavened sourdough bread, small-batch bakes, pantry products, bread subscriptions and curated gifts.
Who founded Weirdough?
Weirdough was founded by Pallavee Duggall, an alumna of the London School of Economics, in November 2020.
Where is Weirdough based?
Weirdough is based in Andheri West, Mumbai. Local availability and delivery dates are shown while shopping.
Does Weirdough deliver outside Mumbai?
Most fresh bakes are available within Mumbai. A selected Pan-India range is available for nationwide shipping; switch to Pan-India mode to see eligible products.
Where can I find ingredients and allergen information?
Ingredients, allergens, storage guidance and delivery details are listed on individual product pages wherever available. Contact the bakery before ordering if you need help with a specific dietary requirement.
Come to the table