In a city with a nuanced legacy of baking, how does a bread from across the world gain increasing popularity? Travel, exposure, social media, are all equally important factors ushering in the new and visible interest in sourdough, a fermented bread with a hard exterior and pillow-y centre. But more than these sociological markers that have naturally contributed to this phenomenon, it's the conscious and concerted effort of city chefs and subsequently, the increased availability of the bread that needs our attention.

Aditi Handa, founder of The Baker's Dozen, a food service that specialises in handmade artisanal breads started her venture in 2013 with the aim of making quality and skillfully made breads available to Mumbaikars. Ostensibly, Handa's delivery outfit was the first one in the city to make sourdough available commercially, before which the coveted bake was available only at five star restaurants.