Accordingly many bakers have seen an increase in order volumes in the past year, along with a greater interest in sourdough bread from customers. It’s said to be more easily digestible, with a lower glycemic index that doesn’t cause blood sugar spikes the way normal refined flour bread does. Samruddhi Nayak, who started Krumb Kraft in 2016 said “We have seen a nearly 100% increase in our orders. We went from doing 40 loaves a week to 250 a week this year”.
Furthermore dealing in all things sourdough, Samruddhi claims there has been a considerable increase in sales at the B2B level too. Meanwhile oven Spring, which began in 2016 as a culmination of Ponnanna MP’s self-taught breads in partnership with Pierre Gregoire, also clocks up to 300 loaves a week, up from the 100-150 it did last year.
Moreover despite the prices, the numbers are indicative of a growing new industry. Besides a pretty loaf to take home, bakers are also teaching their craft to those who want to bake at home. Krumb Kraft organizes regular courses and Sour House has recently started workshops. Selvan Thandapani says “We do an ‘Introduction to Sourdough’ workshop every month with six participants and they’ve all been sold out so far”.
