Behind the Scenes: The Craft at Moi Doughssier

When I started baking from home, I didn't want machines or commercial improvers touching my dough. I wanted to reclaim what bread actually tastes like. That philosophy followed me from my home kitchen to our cafe in Vashi.

The Science of Slow

People often ask why our sourdough takes so long to make. It isn't just a trend; it is biology. By using a natural wild yeast starter and a long cold-proofing period, we break down the gluten structure naturally. This is what gives my loaves that rustic, hard crust and the airy, holey interior that is so much easier to digest than the commercial alternatives found in supermarkets.

From Flour to Finish

Every bun, from our viral Korean Cream Cheese Buns to our classic country sourdough, is shaped by hand. You will see in the videos that there is no machinery involved in the shaping process. It is just me, a lot of hydration in the dough, and the technique I learned during my pastry training. This ensures that every piece has a unique character—no two loaves are identical.

French Technique, Desi Heart

My goal is to create products that bridge worlds. I use high-fat premium butter for that classic French lamination, but I am equally proud of incorporating Indian grains like ragi in our gluten-free range. Whether it is our eggless bomboloni or the hearty multigrain loaves, my priority is always 'clean label' baking. That means simple ingredients: flour, water, salt, and patience. Nothing weird, no preservatives, just real food for the Navi Mumbai community.