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.