48-hour slow-fermented wild sourdough, hand-laminated French butter croissants, and seasonal tea patisserie. Baked fresh before sunrise, every single morning.
At Breadly, we wake up at 3:30 AM while our neighborhood is still asleep. What began in 2019 as Meera and Arjun’s quest for authentic crusty bread has grown into a neighborhood hearth where real bread is honored as craft.
We mill stone-ground heritage Indian grains alongside imported French flours, slowly developing flavor through natural fermentation that is gentle on your digestion and bursting with complex wheaty depth.
Locally sourced, stone-milled Khapli (Emmer) wheat rich in nutrients with low glycemic impact.
Twenty-seven delicate layers rolled by hand for that signature buttery honeycomb shatter.
Baked straight on high-heat stone decks with steam injection for a blistered, caramelized crust.
Pulled from the hearth at 6:30 AM. Limited quantities daily to guarantee supreme freshness.
48-hour wild ferment. Deep caramelized blistered crust, custardy open crumb, mild natural tang.
Hand-laminated with 84% European butter. Golden honeycomb interior, whisper-thin crisp exterior.
Brioche dough layered with aromatic Sri Lankan cinnamon, brown sugar, topped with whipped cream cheese.
Single-origin 70% dark chocolate sponge with whipped silky ganache and espresso caramel drip.
The neighborhood patrons who wake up with us every weekend.
"Hands down the finest sourdough in Metro District. The blistered crust crackles when you slice it, and the crumb is heavenly."
"Meera crafted our anniversary Basque cheesecake. It was perfectly caramelized, silky, and stole the show entirely."
"Walking into Breadly at 7:30 AM with the aroma of hot butter and freshly roasted coffee is my favorite ritual in the city."
124 Artisan Way, Artisanal Bakehouse Demo 90210
Open Tuesday through Sunday from 7:00 AM until 8:00 PM. (Closed Mondays for culture resting).
