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Order by 6 pm for tomorrow’s bake · Delivery across Puducherry and Auroville by 9 am

Bag, items: 0

Lookbook

Inside the bakery, from 2 am to the counter

Dough in baskets, flour on the bench, the oven door at 4 am and the first rack cooling by the window. A few mornings at Mavu, as they look.

Sourdough bakery · White Town, Puducherry
01Sourdough bakery · White Town, Puducherry
Country loaves, baguettes, ragi and rye
02Country loaves, baguettes, ragi and rye
Before dawn
03Before dawn
Your loaf, at your door by 9 am.
04Your loaf, at your door by 9 am.
Country sourdough loaf · 800 g · wheat, 10% rye · 36-hour ferment
05Country sourdough loaf · 800 g · wheat, 10% rye · 36-hour ferment
Seeded multigrain loaf · 850 g · sunflower, sesame, flax, millet
06Seeded multigrain loaf · 850 g · sunflower, sesame, flax, millet
Baguettes, pair · 2 × 250 g · baked twice a day
07Baguettes, pair · 2 × 250 g · baked twice a day
Ragi and rye sourdough · 750 g · finger millet · dense and dark
08Ragi and rye sourdough · 750 g · finger millet · dense and dark
Butter croissants, box of 4 · Laminated by hand · 27 layers
09Butter croissants, box of 4 · Laminated by hand · 27 layers
Pain au chocolat, box of 4 · Two bars of dark chocolate in each
10Pain au chocolat, box of 4 · Two bars of dark chocolate in each
Chocolate babka · 600 g loaf · dark chocolate and cocoa
11Chocolate babka · 600 g loaf · dark chocolate and cocoa
Cardamom morning buns, 4 · Croissant dough · cardamom sugar
12Cardamom morning buns, 4 · Croissant dough · cardamom sugar
Rosemary focaccia tray · 30 × 20 cm · olive oil · sea salt
13Rosemary focaccia tray · 30 × 20 cm · olive oil · sea salt
Tomato and red onion focaccia · 30 × 20 cm · tomato · red onion · herbs
14Tomato and red onion focaccia · 30 × 20 cm · tomato · red onion · herbs
Mango and ginger jam · 250 g jar · Neelam mangoes · jaggery
15Mango and ginger jam · 250 g jar · Neelam mangoes · jaggery
Sourdough starter jar · 150 g live starter · feeding card
16Sourdough starter jar · 150 g live starter · feeding card

Four bakers, one oven and a starter that is nine years old.

We begin at 2 am. Dough mixed the afternoon before is shaped, scored and loaded into a three-deck oven, and the first rack is out by 6.30. We bake only what has been ordered, plus a little for the counter.

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Tomorrow’s bake list, every evening.

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