Fermented in patience.
"The Khameer starter culture has been alive for 62 years. My grandmother carried it from Karachi, my mother maintained it through the Mumbai rains, and today I bake with it every morning before the city wakes."
"We don't rush. Our croissant dough folds 27 times. Our sourdough waits two full days before meeting the oven."
Nalini Iyer
1962, Dadar, Mumbai
62 years old
5 AM & 11 AM