She came to Kochi for love, now her Dutch desserts steal the show at Kappa CULTR

At Kappa CULTR, South India’s hottest music festival, the air isn’t just filled with electrifying beats, it carries the warm aroma of caramel waffles, dark Belgian chocolate and freshly baked European delights.

Behind this irresistible spread stands Sarah, Dutch pastry chef and founder of Zera Noya, a woman whose journey to Kochi is as layered as her signature desserts.

I came to India for love… and I stayed

“I have been in Kochi already eight years,” Sarah shares softly. “I came to India to get married to a Mallu.”

The couple met years earlier while working aboard a ship, she as a chief baker, he on a short contract. 

“That’s how we met,” she smiles. “Four years before coming to India.”

They fell in love, got engaged, got married — and decided to spend time in Kochi so she could immerse herself in his culture, food, and people.

Then the pandemic changed everything.

“When COVID hit, we had no choice. We had no income. So I started baking from home.”

What began as small batches for neighbors soon grew into something bigger. Word-of-mouth spread. Friends ordered. Then friends of friends. An Instagram page followed. A website soon after. And just like that, a micro-bakery was born.

During that same time, they welcomed a baby, adding both challenge and joy to an already uncertain world.

As the orders grew, so did their dreams.

“With the baby and with our desire to move out of our house to start an actual bakery, people were already excited for us. There was nostalgia. People knew our story.”

Three years ago, Sarah officially opened the doors to her bakery.

But just as life seemed to bloom again, tragedy struck.

“When we just opened our doors, my husband was diagnosed with cancer,” she says. “He passed away in the first year.”

Yet she chose to stay.

“I love Kochi. I love my bakery. My staff, my family, my community, my neighbours — they’re my family.”

That emotional bond is baked into every pastry she creates.

A Dutch Taste at Kappa CULTR 2026

For the first time, Sarah has brought Zera Noya to Kappa CULTR, blending European bakery artistry with festival culture.

“This is my first time at Kappa CULTR,” she says. “I’ve never been here before.”

And the response?

“People like that you can sit here nicely,” she smiles. “Our savories are going, our stroopwafels are going. This is just the start, I guess.”

As crowds pour in for music and gaming experiences, many are discovering something unexpected, authentic Dutch flavors crafted with uncompromising quality.

The bestsellers everyone is talking about

If you’re heading to Kappa CULTR, here’s what you cannot miss:

Stroopwafel (Maestro Purple – Festival Special)

“I would say Maestro Purple,” Sarah says confidently. “I’m baking them fresh.”

This caramel waffle from the Netherlands, crispy on the outside, gooey caramel within, is already becoming a crowd magnet.

Bokkenpootjes (Goat’s Feet)

“Literally translated to goat’s feet,” she laughs.

It’s a meringue-like dessert shaped oval, filled with apricot buttercream and dipped in chocolate.

“And we only use dark Callebaut chocolate, only Belgian chocolate. We use a lot of European ingredients. We don’t compromise on that.”

That commitment to authenticity is what sets her apart.

Strawberry Slof

Topped with fresh strawberries, this light yet indulgent treat is fast becoming a favorite among festival-goers looking for something sweet yet refreshing.

While many adapt flavors for mass appeal, Sarah stays rooted in her training.

“We only use Belgian chocolate. We don’t compromise.”

Her pastries carry the richness of Europe but are served with the warmth of Kerala hospitality.

And perhaps that’s why they resonate, they are deeply personal.

Though Kappa CULTR is known for high-energy performances and immersive experiences, Sarah believes food plays a powerful role in shaping festival memories.

A caramel waffle in one hand. Music in the air. Friends gathered around.

It’s not just dessert, it’s experience.

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