My Signature Bakes & Trending Treats
I've gathered my absolute favourites here—from viral croissants to signature cheesecakes. These aren't just desserts; they are the creations that define my kitchen and bring the biggest smiles.
My Ferrero Rocher Croissant is pure edible art. I take a golden, flaky croissant, fill it with a smooth hazelnut chocolate cream and roasted hazelnuts, and then drizzle it with Nutella and top it with a whole Ferrero Rocher. It's an experience in every bite.
This is what love at first bite looks like. My Lotus Biscoff Burnt Basque Cheesecake is incredibly creamy with a beautifully caramelized top, a gooey centre, and a generous topping of Biscoff spread and crumble. It’s one of the creamiest cheesecakes you'll find in Mumbai.
I love trying new things, and this is one of my proudest creations: a Make Your Own Slice Cake with popping boba. It's a fun, interactive dessert where a soft cake slice is topped with white chocolate ganache and colourful, juicy popping bobas.
For those who love a bit of spice, my Red Chilli Garlic Pinwheel Croissant is a must-try. It's a flaky, buttery croissant coated in my signature house-made red chilli garlic paste and filled with gooey, melted cheese for the perfect savoury kick.
Inspired by the iconic movie scene, my Chocolate Matilda Cake is pure, unapologetic indulgence. It's a rich, gooey chocolate cake with layers of chocolate mousse and ganache, designed as a pull-me-up cake for that satisfying chocolate cascade.
My Strawberry Pistachio Exotica is a layered dream in a cup. It features a delightful combination of fresh strawberry compote, creamy pistachio kunafa, rich chocolate, and light cream, all topped with fresh strawberries. It's a refreshing and decadent treat.
My Belgian Lava Monster Cookies are for serious chocolate lovers. These chunky, gooey cookies are filled with pure couverture Belgian chocolate that melts into a lava-like centre when warmed. I offer them in several flavours, including this Dutch & Gems version.
Gifting should be a beautiful experience, and my Diwali Hampers are designed to do just that. This Hamper Splendour box is filled with an assortment of my finest treats like cookies, tarts, and chocolate truffles, all elegantly packed for the festive season.
About Featured
My croissants aren't just snacks; they are a multi-step labour of love. I hand-laminate every layer to get that perfect, golden flake before loading them with generous, premium fillings like Belgian chocolate or house-made spiced savoury creams. When you order one, you are getting the result of hours of precise dough work, best enjoyed the moment they come out of the oven.
Baking is my way of connecting with people, and this collection represents the heart of what I do in my Mulund West kitchen. Everything here is 100% eggless and vegetarian, because I believe quality ingredients are non-negotiable.
The Craft Behind the Crunch
From my viral Lotus Biscoff Burnt Basque Cheesecake to the rich, gooey Matilda Cake, I don't follow trends just for the sake of it. I deconstruct them and add my own twist. For example, my cheesecakes are unbaked or burnt-style, focusing on that creamy, melt-in-the-mouth texture that is hard to find in egg-free desserts. When I bake a batch of Monster Cookies, I use pure couverture chocolate, which makes all the difference in that lava-like centre.
Why These Bakes Are Different
- Real ingredients: I don't cut corners. You'll taste real hazelnuts in my Rocher croissants and distinct Belgian chocolate in my brownies.
- Interactive elements: I love making food fun. Whether it's a pull-me-up cake presentation or popping boba in a slice cake, these bakes are designed to be an experience.
- Savoury & Sweet: My menu balances the sugar rush with savoury gems like Korean cheese garlic buns and baked vadapav, so you have options for every time of day.
If you're looking for something specific for a celebration or just a weekday treat, these featured items are a great place to start your flavour journey with me.
Cakes N Chemistry
I’m Neha, and for me, baking is personal. Whether I’m perfecting a pull-me-up Matilda cake or experimenting with popping boba, I’m obsessed with creating treats that actually surprise you. My kitchen in Mulund is where these ideas come to life, and I’m always just a message away if you want to chat about your next craving.
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