MILLET MIRACLES

LOAFER & CO

Barely three months old, Loafer & Co uses locally sourced millets to make rustic, long-fermented, spongy loaves that are often loaded with seeds. From a science background, it was the exacting science in baking and bakers’ math that led Pranav Ullal, 35, to experiment with the process. “Besides, there was lack of quality breads in the city and I was sure there were others who loved breads with natural ingredients as much as I do,” he says.

Ullal incorporates millet flour and locally sourced grains, and wants to slowly move towards being a farm-to-table bakery. “That is to say that everything that goes into the breads should be traceable to its local source,” says Ullal. Loafer & Co breads are yeasted, use organic ingredients and no refined sugars. The loaves come in varieties like toasted oats, focaccia with millet and five seeds bread as well.

SIGNATURE LOAF His five seed, five millet u bread is inspired by a five seed loaf he used to eat off a supermarket shelf in London. Made using 20 per cent whole wheat, the bread contains millet porridge of five grains. “Cooking the grains makes the bread softer, less dry and gives it a nice texture,” says Ullal. SUGGESTED PAIRING Peanut butter and jam, u pork or chicken curry, my mother’s gun powder with olive oil.

TEL 7760750727 PRICE `150 to `175 Order a day in advance