Behind the Scenes at Moi Doughssier
Peek into my Vashi kitchen, where professional training meets the passion we pour into every eggless bake.
A proud moment for me, receiving my certificate after an insightful session at the School for European Pastry. I am always learning and honing my craft to bring you the very best in patisserie.
A little look back at a wonderful year filled with baking. This video shows me in my element, from wearing my chef's hat to a tray of freshly made chocolate truffles. Thank you for being part of my journey.
About Behind The Scenes
People ask if I just wing it, but the reality is hours of precision and slow fermentation. Whether I am at the School for European Pastry refining a technique or stress-testing a new Basque cheesecake recipe in my Vashi kitchen, I do not stop until the texture is exactly right. It is that mix of culinary science and soul that makes our bakes what they are.
I started Moi Doughssier as a small home-kitchen operation, just filling pre-orders because I wanted to bring better, cleaner desserts to Navi Mumbai. Back then, it was just me, a lot of late nights, and a serious obsession with getting the flavour profiles just right. That journey from my home to our current cafe in Vashi has been wild, but it has kept me grounded in the basics: real ingredients and no shortcuts.
My training at the School for European Pastry really shifted how I approach baking. It is not just about following a recipe, but understanding the chemistry behind the crust. When you see our sourdough or those glossy entremets, you are seeing the result of hours of temperature control and specific fermentation times.
I am also big on the 'eggless' challenge. Many people think eggless means compromising on the texture, but my entire goal is to prove that wrong. It takes more trial and error to get that velvety crumb without eggs, but the result is worth it. Whether I am hand-sculpting a theme for a kid's birthday cake or spending the day managing the cafe's bread kitchen, everything is made by hand. It is not mass-produced, it is crafted.
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