Dohiti means “granddaughter”
Our founder, Geeta Pathak, named this bakehouse as a homage to her naani, whose food philosophy shaped the way she thinks about cooking and feeding people.
Geeta brought that belief into baking, where time does so much of the work. She has always loved how something so simple — flour, water, yeast, salt — transforms into the daily bread that people have gathered around for generations. All it takes is heat and time.
That is Dohiti. Food that takes time and skill to make, asks to be eaten with attention, and can make the past feel present in a single bite.
What matters to us
Very few ingredients go into our food, so every single one has to be perfect. When the quality of fruit, butter, flour, chocolate, and yeast are right, our skill, attention and time make them shine.
Every recipe and technique has reached us because someone, somewhere, kept doing it well. We respect that work by practicing the craft everyday and continuing to learn from it.
Every dish on our menu has a story behind it, from history, memory, or someone on our team. Over time, regulars have brought their own stories to Dohiti, and made us part of theirs.
The way we eat reflects the way we treat ourselves. Giving a meal time and attention honours the work behind it, and the person eating it.
The people who make Dohiti
This warm, hardworking place is built on trust and looking out for each other. We’ve always felt that good food depends on good people. Our team proves that every day.
Our sourcing partners
Every Dohiti recipe begins with ingredients sourced from people and producers whose standards and processes we respect.
