Since we reworked our sandwich loaf, we have had a lot of letters. These are the five questions that come up every week.
What goes into it?
Wheat flour, water, salt, yeast and a slow overnight prove. Nothing is added to fake softness or stretch the shelf life, and every ingredient is printed plainly on the pack.
Why does it go stale faster?
Because there is nothing in it designed to stop that. Commercial softeners and emulsifiers extend shelf life by weeks. We use none, so the loaf is at its best for three days and excellent toasted for two more.
What about bromate?
Never used, in any product, at any point. The same goes for added colour and trans fat across the entire range.
Why cut it so thick?
Fourteen millimetres. Thinner slices tear when you press them on a tawa and thicker ones do not take heat evenly. We tested this for a month with a sandwich cart on Naroda Road before settling on the number.
Bread is a three day product pretending to be a three week one. We stopped pretending.
Where can I buy it fresh?
Our vans leave the bakery at four and every retail shelf in the city is stocked before seven. Quick commerce partners restock through the morning, so an order placed before noon is almost always same day bake.