Good Bread
Takes Its Time
A baking legacy since 1852
At tsaDOUGH, each loaf begins with Roza, our heirloom sourdough starter, and is made slowly in small batches in Kochi.
Our bread-making story began in Ernakulam in 1852. Today, we bring that family tradition to the table with naturally fermented sourdough and thoughtfully chosen ingredients.
- 60+ h
- Hours of slow fermentation
- 0 Additives
- No added preservatives or additives
- Low GI
- A lower glycaemic index
- High Fibre
- Fibre from grains & seeds
Original₹290Plain sourdough, fermented for over 60 hours with no added yeast, sugar, oil, fat, or preservatives.
Olive + Walnut₹380Black olives and Kashmiri walnuts.
BEST SELLER
Ten Seeds₹360Packed with all the nutrition from ten seeds: Flax, Chia, Pumpkin, Sunflower, White sesame, Black sesame, Amaranth, Ragi, Poppy seeds
Cheese + Chilli₹360Cheese with a little chilli.
Date + Cinnamon₹360Dates and cinnamon; no added sugar.
Explore the full menu →
Sourdough Granola₹400Slow-fermented granola with whole grains, fruit, nuts and seeds.
Grain CrackersFrom ₹190Ragi, flax, chia or sesame. Try them with a house-made dip.
Burnt Chilli + Honey₹200Smoky chilli and honey in our house-made cream cheese.
Pesto₹210Fresh basil pesto and house-made cream cheese, for dipping or spreading.
Tsarina Abrao Vacha - Founder
Tsarina Abrao Vacha grew up with the smell of bread from the borma at Rozario’s, her family’s bakery on Broadway. Coconut shells fired the oven; small loaves fed traders on their journey home from the market. Her great-grandmother ran the bakery for decades. It closed in 1988, but the family’s baking story continues at tsaDOUGH.
An architect by training, Tsarina looks closely at the food of her city. In her writing for Goya, she visits the cooks behind Fort Kochi’s Dish banquets and explores the kitchens of its Kutchi Memon community, listening to their stories and recording recipes passed from one kitchen to the next.