--- title: "Authentic Global Desserts & International Sweets in Mulund | Indulge" description: "Looking for global desserts made from scratch? I bake international favourites like Tiramisu and Baklava right here in Mulund. No premixes, just real ingredients." canonical: https://mytribe.in/indulgecustomcakes/artisan-desserts-pastries/desserts-from-around-the-world last_updated: 2026-01-25 --- # Desserts from Around the World, Made from Scratch in Mulund Tribe Verified · Scratch-baked global desserts, Mulund-based. By [Indulge Custom Bakes](https://mytribe.in/indulgecustomcakes) · Delivers across Mumbai Metropolitan Area; Store pickup in Mulund West · ₹40 per piece (estimate) Part of [Artisan Desserts & Pastries](https://mytribe.in/indulgecustomcakes/artisan-desserts-pastries). [View full gallery](https://mytribe.in/indulgecustomcakes/artisan-desserts-pastries/gallery) I travel the world through food and bring those flavours straight to your table. From Polish Babka to Latin American Tres Leches, every dessert is recreated in my kitchen using pure, real ingredients, with no premixes or preservatives ever. ## Photos and videos - [Video: Here's how I prepare my Tres Leches. I bake a light vanilla sponge cake and then soak it in a mixture of three different kinds of milk, making it incredibly moist and decadent.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3cc9004a-2f8d-4f5a-ba82-617239d770ed) - [Video: Unlike Rachel's famous trifle, mine is intentionally all sweet and completely vegetarian. I layer my homemade ladyfingers with from-scratch custard and fresh fruits for a classic English dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/797549e5-37a0-471a-a561-52d38e332cf0) - ![My layered Baklava is a labour of love. I brush each sheet of filo pastry with butter and layer it with a mixture of chopped nuts and spices, then bake it and soak it in a light honey syrup.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9176117c-4e82-4f0d-a225-fb745b5aaaf0) - ![A modern twist on an Italian classic. This is my coffee panna cotta, made with hazelnut-flavoured coffee and topped with chewy coffee boba and crunchy hazelnuts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/238a5906-c678-4564-ad66-8130c7206a7d) - ![This is my Baked Phirni, an Indian classic with a twist. I take the traditional rice pudding and bake it to give it a beautiful caramelized top, which adds a wonderful depth of flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/00e6c409-e6cf-4a53-b61e-2de4becf6b11) - ![A taste of Greece for a rainy day. I offer classic Baklava and also Spanakopita, a savoury pie with a creamy spinach-cheese filling wrapped in my homemade flaky filo pastry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7556125c-4b17-4896-bef9-1cf926c61eaf) - ![A trip to Poland with these warm and comforting treats. I make savoury Pierogies, which are potato-filled dumplings, and sweet Polish Babka, a beautiful bread with swirls of chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4338a0a9-375b-4e48-8046-027b915f4a7c) - ![A glimpse into my 'Asia Week' menu, where I explored the flavours of Japan, Vietnam, and China with dishes like katsu sando, banh mi, and sweet mooncakes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d205e4cb-3259-40d1-92dc-9a452946bc51) - ![The 'Asia Week' journey continued with treats from the Philippines, Thailand, and Korea, including lumpia, Thai roti, and cheesy pull-apart garlic buns.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/344c7f44-a699-432b-8752-04843812ce26) - ![The announcement for my 'Asia Week' event. It was a week-long festivity where I took my customers on a culinary tour across the continent, one dish at a time.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aa6b44c8-dcc0-4beb-bf89-41da58d3ed2c) - [Video: From England, with love. For my 'Euro-Week', I served classic high-tea fare like refreshing cucumber sandwiches and decadent mini trifles with layers of sponge, custard, and fruit.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/db1dc0ff-3e26-48a3-b975-6840b8e3e8a8) - ![The full menu for my 'Euro-Week'. I loved taking my customers on a journey through England, Poland, Greece, Italy, and France with a selection of sweet and savoury specialties.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aabc790a-5dd8-4ef2-990b-6c07bb40e1cc) - ![I love experimenting with classic pastries. These Almond Croissants are double-baked with a rich almond cream filling and topped with flaked almonds for extra crunch.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5a3fae6c-b21d-4fd7-a31b-39e037b37f5a) - ![A simple yet irresistible treat. I take my flaky, all-butter puff pastry, fill it with Nutella, and bake it until golden. A drizzle of chocolate and a dusting of sugar finishes it off.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/34148732-fa25-4eff-9839-d8850b5c3716) - ![Another take on Baklava, this time as filled cups. I shape the filo pastry into little nests and fill them with different flavours like classic nut, chocolate, or fruit jam.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6821014a-437b-4c3d-aa7b-6a8afce63e91) - ![Holding up my creation, the Baked Phirni. It represents my food philosophy: rooted in Indian tastes but open to global techniques and ideas.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b53413dd-2522-4533-8f9a-873416f13c5c) - ![My Baked Phirni, served in both a traditional clay pot and a modern foil container. The flavour is what matters, no matter how it's served.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e9f71752-0281-42a0-a5af-467fd5b927a6) ## About Desserts from Around the World I don’t believe in mass-producing global recipes. When I make a Tres Leches or a Greek Baklava, I am not just following a standard recipe; I am adapting it. I spend time testing the sponge, the soak, and the layers to ensure that what you get isn't just a generic version, but something that actually tastes like the destination it represents. My approach to global desserts is less about strict textbook authenticity and more about capturing the spirit of the dish. I know that for many, ordering an international dessert can be a gamble—often it is dry, too sweet, or mass-produced. In my kitchen, we do things differently. I regularly host themed weeks—like Euro-Week or Asia-Week—where I deep-dive into specific regional flavours. This helps me experiment and bring you items you won't find at a standard bakery. Whether it is a Polish Babka with rich chocolate swirls, an Italian Tiramisu, or a Japanese Mochi, my focus remains the same: the base components. I make my own ladyfingers, my own custard, and my own fruit compotes. If a recipe calls for specific nuts or high-quality chocolate, that is exactly what goes in. I avoid the 'andaze' (guesswork) that plagues so many commercial bakes. Baking is a science of ratios and temperatures, and I treat it as such. Because I work on a pre-order basis, I can afford to use fresh, seasonal produce. If it is mango season, you will find mango in my Eton Mess. If it is a cooler month, you will find richer, warmer spices in my pies. This isn't about fitting a global trend; it is about finding a way to make these beautiful, distant recipes feel right at home here in Mulund. ## About Indulge Custom Bakes I’m Smee, and I have spent over 30 years learning that baking isn’t a game of guesswork—it is science. I pour love into every batch, which means if I am making you a Polish Babka or a Tres Leches, I am doing it from scratch with real butter and zero compromises. 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