Weekend Specials and Limited Edition Bakes
We love to experiment with fresh, seasonal ingredients. From pop-up inspired menus to our wild ingredient collaborations, these treats are here for a good time, not a long time.
Our Truffle Sourdough Flatbread from the "Spain comes to Maska" pop-up. A simple yet luxurious treat featuring fresh arugula and shaved truffle on our house-made sourdough.
Coffee and our Plum & Almond Tea Cake are a perfect match. This weekend special is made for cozy moments and sharing with someone you love.
Our Mahua Sticky Toffee Pudding, created for the Wild Food Festival. We used the beautiful, floral flavor of the wild Mahua flower to create this unique and delicious dessert.
Our Monsoon Menu is here to brighten up grey days. Cozy up with our special seasonal treats, like these eclairs, pies, and trifles.
A cozy scene with our Plum & Almond Crumble Cake, a popular weekend special that we bring back by popular demand. It's the perfect companion for your afternoon chai or coffee.
Our Mahua Cinnamon Roll, another creation for the Wild Food Festival. The pillowy roll is swirled with Mahua-cinnamon butter and glazed with jaggery caramel.
A poster celebrating our Mahua creations for the Wild Food Festival. We are proud to showcase unique, wild ingredients and the communities that nurture them.
From order ticket to finished box, this is what happens when you order our Pizza Sourdough Ibérico Sandwich. Everything is baked fresh and packed with care.
The best part of creating a new menu is the tasting. Here's our team's reaction to the Spanish mini-edit menu. Pure joy and deliciousness.
Our Lavender Crème Catalana, a Spanish-inspired dessert with a delicate floral note and a perfectly caramelized sugar crust. A highlight of our pop-up menu.
About Weekend Specials & Limited Edits
These treats appear on our menu only for a few days or weeks at a time. Because we rely on seasonal produce like fresh Mahua flowers or monsoon fruits, we bake in small batches to ensure quality. If you spot a weekend special or a pop-up item you like, it is best to order before the weekend rush to avoid missing out.
Our kitchen is always buzzing with new ideas. We don't believe in a static menu because the best flavors come and go with the seasons. That is why this section of our bakery exists—it is our laboratory for everything fresh, new, and exciting.
The Pop-Up Culture
We often collaborate with local festivals or bring international inspiration to Mahim. You might find a Spanish-themed mini-edit with items like truffle sourdough flatbread or Basque cheesecake one week, and a tribute to wild Indian ingredients like Mahua the next. These limited-edition drops are how we keep our kitchen creative and keep things fun for our regulars.
Why Seasonal Matters
We source our ingredients based on what is peaking right now. When the monsoons hit, we lean into comfort foods like warm pies and trifles. In the peak of summer, you will find fruit-forward desserts that highlight the best of the harvest. Because we use real, seasonal ingredients, we cannot keep these items on the menu year-round.
How to Catch the Specials
These items are typically available from Friday to Sunday, though some pop-up menus run for specific event dates. We announce these drops on our social channels and update them here regularly. Once the ingredients are gone, the item rotates off the menu to make space for the next experiment. If you have a specific craving for a past special, feel free to chat with us—if we have the ingredients, we are always happy to bake it for you.
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