Artisan Desserts & Pastries
Indulge Bakery & Cake Shop - Mulund West
We bake desserts and pastries from scratch using real ingredients, seasonal fruits, and no premixes or preservatives, with options for eggless and vegetarian, all made fresh to order.
Pricing Guide
Gourmet Cookies & Sweet Bites
Varieties
- Signature Cookies: Includes Monster Filled Cookies, Double Chocolate Chip, Red Velvet, and the Bro-okie (Brownie plus Cookie hybrid).
- Health Conscious: Oatmeal Raisin and Millet Jaggery options (not certified gluten-free due to kitchen traces).
- Fusion Bites: Seasonal Filo Chocolate Kaju Katli Cigars and Pistachio Baklava.
Ingredients & Texture
- Fat Source: Strictly pure butter used; no margarine or Dalda.
- Chocolate: Uses chunks of pure couverture chocolate rather than compound chips.
- Texture: ranges from chewy/fudgy (Monster cookies) to crisp lace (Florentines).
Signature Baked Bombolinis
Production Method
- Baked Not Fried: Uses an enriched brioche dough baked for a pillowy, bread-like texture without the grease of commercial fried doughnuts.
- Filling Technique: Core-filled with a high filling-to-dough ratio using injection method.
Flavor Profiles
- Classics: Boston Cream (Vanilla custard plus Chocolate), Crème Brûlée (Caramelized sugar top).
- Tart & Exotic: Lemon Meringue (Zesty curd), Triple Chocolate, and seasonal Pistachio options.
- Custard Base: Fillings made from milk and cream custards, not water-based powders or vegetable fats.
Artisan Tarts & French Pastries
Shell & Base
- Pâte Sablée: Thin, crisp tart shells enriched with almond flour for a nutty flavor profile.
- Structure: Designed to hold dense fillings without becoming soggy.
Menu Highlights
- Premium Series: Dubai Chocolate Tart (Kataifi pastry plus Pistachio Cream), Sea Salt Caramel Ice Cream Tart.
- Fruit & Fusion: Mango Rose Tart (seasonal), Baked Rasgulla Tart, and classic Lemon Tarts.
- Finish: Garnished with edible flowers, gold dust, or tempered chocolate shards.
Chilled Dessert Jars & Cups
Composition
- Fruit Components: Uses house-made fruit compotes (stewed fresh fruit) rather than tinned syrups.
- Dietary Specs: High availability of Vegetarian and Eggless options, particularly in Panna Cottas and Trifles.
Serving Options
- Mini Cups: approx. 60-80ml shots (lower price range), suitable for bulk tasting.
- Standard Jars: 200ml plus glass or rigid plastic jars (higher price range) for individual servings.
- Key Flavors: Panna Cotta with Jamun/Mango, English Trifle, and Mango Eton Mess.
Premium Tea Cakes & Loaves
Baking Standards
- Zero Premix: Flour, rising agents, and fats are weighed and mixed from scratch.
- Preservative Free: Contains no mold inhibitors; designed for fresh consumption within 3-5 days.
Varieties
- Daily Loaves: Marble Cake, Vanilla Pound Cake, Whole Wheat Date Pudding Cake.
- Premium Selection: Fruit 'N' Nut Rum Cake (fruit soaked for extended periods), Rich Chocolate Pound Cake.
- Texture: Dense, tight-crumb structure typical of pound cakes, distinct from airy oil-based sponges.
About Artisan Desserts & Pastries
My Baking Philosophy
I don’t do shortcuts. Every dessert starts from scratch, no ‘andaze’ (guesswork) here. Baking is precise - I measure, I test, I tweak. If you’re after something quick or mass-produced, this isn’t it. I’ve spent over 20 years learning that the best treats come from real ingredients and patience.
What Goes In (And What Doesn’t)
- Only pure chocolate, real dairy cream, and butter. No pre-mixes, no preservatives.
- Seasonal fruit pastries are my thing - mango, jamun, coconut, chickoo, whatever’s best right now.
- Got dietary needs? Most desserts can be made eggless, and some are fully vegetarian like panna cotta and trifles.
What I Bake
- Tarts, pies, cookies - including the Dubai Viral Chocolate Tart and Bro-okie (brownie-cookie mashup).
- Baked bombolini - fluffy, not fried, filled with stuff like Boston Cream or Lemon Meringue.
- Cheesecakes, dessert jars, Basque cheesecake, Mango Eton Mess.
- I love global flavours - you might find Pistachio Baklava, Polish Babka, Tres Leches, or Japanese Mochi.
For Every Occasion
I make festival dessert hampers and special menus for Christmas, Rakshabandhan, Ganesh Chaturthi, Halloween, and more. Always something new for the season.
How I Roll
Mostly pre-order, so everything’s fresh. Sometimes you’ll catch a few treats at my Mulund West store. Want a taste first? Drop by for Sample Sundays, 4-6 PM.
Meet your Expert
Indulge Custom Bakes
25 connects in last 3 months
My Story
Hey, I’m Smee. Been baking for 30+ years, and let me tell you - baking isn’t a game of andaze (guesswork). You mess up, you know it! My team and I, we’re all about precision, pouring love into every batch. When I baked for my nephew’s wedding, the stress was real, but so was the joy. This isn’t just business, it’s family, it’s memories, it’s aching backs during Christmas, and counting blessings. We take breaks, come back, and bake stories.
My Work
Custom Celebration Cakes & Festive Hampers - Birthdays, weddings, anniversaries, themed cakes, artisan bakes, festive hampers - all made fresh to order.
Quality Over Quantity, Always - No pre-mixes, preservatives or fake cream. Real ingredients, from scratch, every single time.
Tradition With a Twist - Stuff like Baked Modak Pie and chocolate-coated Kaju Katli cigars - old-school, but with a fresh spin.
Not Just Sweets - Our vegetarian sausages, made with veggies, walnuts, beans - spicy, wholesome, and totally addictive.
Healthier Whole Wheat Treats - Whole wheat, ragi, jaggery, millet, khandsari sugar - for those who want to indulge without guilt.
Illuminated Cakes for Extra Wow - We do illuminated wedding cakes and more - creativity meets celebration, literally lighting up your day.
