Crusty Bread, Bright Booch, and the Rise of Sober Collabs in Bangalore

If you weren’t there, you definitely heard about it.

The smell hit the street first — grills, funked-out pickles, warm crusty bread. Then came the sound: sharp clinks of glassware, music pushing from a corner speaker, a low buzz of “wait, what’s in this?” and “you have to try the tofu one.”

By the time you figured out something was happening, the place was already full — packed with regulars, food nerds, kombucha heads, and a few people who just came for a sandwich and stayed for the scene.

This was Backer & Charlie’s bánh mì sando drop, backed by Chef Gonzo’s flavour wizardry and Mountain Bee Kombucha’s sober cocktail bar. Sandwiches were slinging hot off the counter. Kombucha-based cocktails were poured like something far stronger. And the vibe? A little chaotic, a lot delicious, and fully fermented.

Four Sandos. Zero Booze. Full Send.

Let’s start with the food, because this wasn’t a regular lunch menu. Chef Gonzo — known for his deep dive into Southeast Asian flavor, European charcuterie, and low-and-slow smoking — showed up with intention. Each sando was a build: layered, crusty, tangy, umami-rich, and hard to eat quietly.

Here’s what was on the board:

• Smoked Kaffir Lime Chicken, with house-made chicken liver pâté and all the pickled trimmings

• Char Siu BBQ Pork, glossy, sticky, and unapologetically indulgent

• Charcoal Grilled Beef Filet, kissed with smoke, balanced with herbs

• Sweet Soy & Pandan Smoked Tofu, with mushroom pâté for the vegetarians who don’t want to miss the depth

Bread? Crusty on the outside, soft in the middle. Vegetables? Pickled with just enough bite. Sauces? No one's giving up the recipes.

And people didn’t just come for the food. They stayed for the drinks.

Sober, Sharp, and Fermented Just Right

Instead of wine or beer, we ran the booch bar — a first for many, but not a compromise for anyone.

Two kombucha-based cocktails were in rotation, and they were pulling serious weight.

Berry Blitz came out tart and vivid, made with MBK’s raspberry shrub and black tea kombucha. A burst of berry brightness with real body — high in antioxidants, vitamin C, and personality. It wasn’t just a “nice non-alcoholic option.” It was a great drink. Period.

Then there was Coffee Culture — cold brew meets kombucha. Bold, slightly bitter, with that fermented tang underneath. The kind of drink that wakes you up without shaking you up. It played perfectly with the meat-heavy sandos, like sipping something familiar but new.

This is what we do: functional, fermented, and deeply drinkable beverages for people who are either over booze, taking a break, or just want something with actual flavor (and a little gut love).

More Than a Pop-Up

What made this event work wasn’t just the food or the drinks — it was how it all fit together. From the sharp pacing of the kitchen to the crowd pressed shoulder to shoulder in the café, this was a scene.

We weren’t just pouring drinks — we were setting the tone for a new kind of drinking culture in India. One where craft doesn’t have to mean alcohol. Where functional isn’t boring. And where kombucha doesn’t live on the wellness shelf — it lives next to smoky meats, crusty bread, and good playlists.

This wasn’t a brand stacking play. It was a true collaboration — sparked by Bäcker & Charlie, brought to life with Gonzo’s flavor firepower, and powered by Mountain Bee Kombucha’s sober-minded drinks and culture-forward approach.

We do collabs differently: it's not about reach, it's about resonance. It's about aligned values, shared creativity, and building moments that feel new. You won’t find copy-paste partnerships here. Every pour, plate, and playlist gets thought.

And the Crowd?

Full house. People lining up, lingering long after their plates were cleared. Baristas talking booch. Chefs talking pickles. Friends introducing friends. Regulars turning into kombucha converts. Someone asked if Coffee Culture came in a six-pack.

This wasn’t just a sandwich drop. It was the kind of thing you think about later when you’re eating a sad desk lunch, wondering why more places aren’t like that.

Missed It? Don’t Miss the Next One.

This was just the start. Mountain Bee Kombucha is leaning hard into collabs like these — where food meets fermentation meets culture. If you’re into what went down, follow along. Bring your appetite. Bring your curiosity.

The next drop’s already brewing.