The Founders & The Craft
A Starter, Two Hands, and A Dream.
How a passion for slow fermentation became our neighborhood's beloved morning ritual.
How a passion for slow fermentation became our neighborhood's beloved morning ritual.
In late 2018, Meera and Arjun were software architects who spent their weekends obsessed with the science of wild fermentation. After dozens of dense loaves, burnt bottoms, and sticky kitchen floors, they successfully birthed 'Bob'—the wild sourdough starter that powers every single loaf at Breadly today.
They began handing out warm crusty loaves to neighbors on our neighborhood’s 12th Main. Within six months, Sunday morning lines began forming outside their apartment door. In winter 2019, they left their corporate desks, imported a two-deck French stone oven, and opened Breadly.
Today, we still weigh every ingredient by hand, fold each batch of dough with care, and refuse all artificial dough conditioners, bromates, or fast commercial yeasts.
Bob the sourdough culture is born. First 50 experimental loaves shared with our neighborhood neighbors.
Opened our doors on Baker Street. Day one sold out in 45 minutes flat with 120 loaves.
Expanded our kitchen with a dedicated temperature-controlled room for 27-layer butter lamination.
Over 500 morning regulars, 12 artisanal apprentices, and hundreds of fresh bakes every morning.
We partner directly with organic heritage wheat farmers. We pay above-market fair trade rates for unbleached, nutrient-dense grain.
Industrial bread takes 2 hours with chemical accelerants. Our bread takes 48 hours. This slow breakdown of complex starches ensures easy digestion and unparalleled aroma.
We donate our day-end unsliced loaves to local community kitchens every evening. A bakery should nourish the entire neighborhood, without exception.
Trained in classical pastry at Paris Ferrandi, Meera obsesses over butter temperatures and lamination tension.
Former data engineer turned grain obsessive, Arjun manages fermentation room hydration and stone oven heat curves.