From The Oven
This week's favourites
Sundried Tomato & Basil Sourdough
A Mediterranean-inspired sourdough loaf packed with sundried tomatoes and fragrant basil, slow-fermented for 24 hours.
₹320
Avocado & Chilli Oil Toast
Creamy avocado on toasted sourdough, finished with house-made chilli oil and a sprinkle of sea salt.
₹180
Paneer Bhurji Sandwich
Spiced paneer bhurji nestled between thick slices of sourdough — a desi-meets-artisan classic.
₹200
Why Our Sourdough
The Vanilla Chilli difference
100% Eggless
Every product we make is completely free of eggs — always.
Wild Fermentation
Our living sourdough starter has been nurtured for years.
No Preservatives
Just flour, water, salt, and time. Nothing artificial.
Handcrafted
Each loaf is shaped, scored and baked by hand.
Gourmet Flavours
From Paneer Bhurji to Mediterranean — bold, Indian-inspired creations.
Our Story
"Every loaf I bake is a love letter to the art of slow living."
Sejal Jain started Vanilla Chilli from a small home kitchen in Kolkata, driven by a passion for real bread — the kind that takes time, patience, and a living sourdough starter that she has nurtured for years. No eggs, no shortcuts, just the ancient craft of wild fermentation.
Read Our Story →Breaducation
Know your bread
What is Sourdough?
Sourdough is leavened using a live culture of wild yeasts and bacteria — not commercial yeast. The result is complex flavour, better nutrition, and bread that actually digests well.
What to Expect?
Real sourdough has a crackling crust, a chewy open crumb, and a mild tang. It stays fresh longer than commercial bread and tastes better toasted the next day.
Flatbread vs Sourdough
Commercial flatbreads use instant yeast and additives for a quick rise. Our sourdough ferments for 24+ hours — transforming gluten and unlocking minerals your body can actually absorb.
The Paneer Bhurji sandwich is unlike anything I've had. The sourdough base makes all the difference — it's got this incredible tang that just works.— Priya M., Kolkata
Community
Come, break bread with us.
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