Signature Croissant Creations
We take the humble croissant and turn it into something wild. From our famous Croissant Cake to seasonal fruit pastries, these are not your standard bakery bakes—they are pure Bombay-inspired innovation.
Our Signature Hot Chocolate Croissant Cake is pure indulgence. A buttery croissant holds a rich chocolate cake, salted caramel, and chocolate mousse, all topped with a torched marshmallow for that campfire hot chocolate feel.
The strawberry edition of our Signature Croissant Cake is a seasonal favourite. We fill a red-striped croissant with chocolate cake, mascarpone, and a fresh strawberry compote made from Mahabaleshwar strawberries.
Our Rakhi Bloom Croissant is as beautiful as it is delicious. The intricate petal-like layers of this chocolate-hazelnut croissant are shaped by hand, creating a stunning flower that's perfect for gifting.
A cross-section of our Guava Kouign Amann, a laminated and caramelised croissant pastry. It's filled with a sweet custard and pink guava jam, then topped with fresh guava and a hint of chilli caramel.
Our take on the classic Lamington, reimagined as a croissant cup. It features layers of dark chocolate coconut mousse, soft vanilla cake, and a bright berry jelly, all encased in our flaky croissant pastry.
The cross-section of our Pear-Chocolate-Almond Twice-Baked Croissant. It's filled with a rich almond frangipane and chocolate, then baked again with poached pears for a deeply comforting treat.
The steam rising from our Hot Chocolate Croissant Cake hints at the warm, gooey center. It's the perfect comfort dessert, combining the best of a croissant, a cake, and a cup of hot cocoa.
The rich, gooey center of our Chocolate-Hazelnut Bloom Croissant. The combination of milk chocolate mousse and hazelnut praline inside the flaky, buttery layers is pure bliss.
Our Lamington Croissant Cup, a weekend special that combines Australian inspiration with our baking style. The dark chocolate, coconut, and berry flavours are a perfect match for the rich croissant.
Our Caramel Custard Croissant is a tribute to a classic Bombay dessert. A flaky croissant cup is filled with caramel custard mousse and candied peanuts, then topped with a perfect little caramel custard.
About Signature Croissant Creations
Getting a cake inside a croissant without losing the flakiness is a challenge we have spent years perfecting. We use 100% butter-based lamination for our pastry shells, which means when you bite into our signature Croissant-Cake, you get that crisp, buttery exterior yielding to a rich, chocolate-filled center. It is about layering textures that balance the richness of the dough with the lightness of our house-made fillings.
Innovation at Maska Bakery happens in our lamination station. We do not believe in mass-producing standard pastries. Instead, we use our croissant dough as a canvas for the flavours we grew up with in Mumbai.
The Craft of Our Croissant Dough
We rely on 100% butter-based lamination, rejecting margarine or vegetable fats entirely. This ensures that every layer, whether it is a Bloom Croissant or a Kouign Amann, pulls apart with that distinct, audible crunch. When we create our seasonal hybrids, like the Pear-Chocolate-Almond Twice-Baked Croissant, we are balancing high-fat pastry with fresh, house-made compotes and fruit, ensuring the final bite is never cloying or heavy.
Seasonal Rotations
Because we source from local markets like Matunga, our pastry menu is constantly shifting. You will find our Mahabaleshwar strawberry-filled pastries in the winter, and tropical fruit or spice-forward creations during the monsoon. We design these with a purpose—to celebrate what is currently at its peak.
Why No Fondant
People often ask if we can decorate our croissants with fondant. We choose not to. We prefer to showcase the raw beauty of the lamination and the vibrant colours of natural ingredients, like the pink guava in our Kouign Amann or the rich cocoa in our signature cups. We want you to taste the quality of the butter and the precision of the bake before anything else.
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