The Living Loaf

Vanilla Chilli started the way most great things do — with obsession. Sejal Jain, a home baker from Kolkata, became fascinated with sourdough fermentation during a particularly slow monsoon in 2020. What began as an experiment with wild yeast quickly became a calling.

The name "Vanilla Chilli" reflects the brand's philosophy: the warmth of vanilla — comfort, softness, familiarity — balanced against the heat of chilli — boldness, personality, a refusal to be ordinary. Like the bread itself, it's a study in contrast.

Every product at Vanilla Chilli is 100% eggless. This wasn't a compromise — it was a conviction. Sejal wanted to create bread that anyone could eat, without sacrificing an ounce of quality or character. The sourdough starter — her oldest collaborator — has been alive and active for years, fed daily, loved unconditionally.

"I don't sell bread. I share something alive — something that took years to understand and hours to make."

— Sejal Jain, Founder

The gourmet flavour profiles — Paneer Bhurji, Avocado & Chilli Oil, Mediterranean Summer — are Sejal's way of bringing her Indian palate into conversation with European bread-making tradition. The result is something entirely its own: deeply rooted, internationally inspired, unmistakably Kolkata.

Vanilla Chilli is a small-batch operation, intentionally. Each order is made fresh. No stockpiling, no freezing, no compromise. When something sells out, it's because it was made with real care and real limits. That's the point.