Handcrafted Croissants & Savouries

People often ask how I get that signature flake without using eggs. It comes down to hours of manual lamination and precise temperature control in my Vashi kitchen, not shortcuts. When you bite into one of my savory croissants, like the smoked chicken or pomodoro, that crunch you hear is the result of that slow process. I warm every single savory pastry before serving, so you get that perfect, slightly melted cheese pull every time.

Baking croissants as an eggless bakery is a labor of love. Achieving the distinct, airy honeycomb structure inside and a shatteringly crisp exterior without eggs took months of testing different lamination techniques. I refused to settle for dense, bread-like textures that are common in mass-produced eggless bakes.

For the savory range, I wanted flavors that hit home. Yes, you can find a classic Pain au Chocolat here, but I also love playing with Indian flavor profiles. My Barbecue Chicken Croissant or the Smoked Chicken Ham version are designed to be a complete meal. Even the vegetarian options, like the Pomodoro and Cheese, use fresh ingredients that stand up to the heat of the oven without turning mushy. I want you to feel the difference that fresh, slow-fermented dough makes.

You might also find me experimenting with fusion fillings using local ingredients. I keep my menu dynamic, so depending on the day, you might find a savory bun inspired by local street food favorites alongside the staples. Everything is baked in small batches daily to ensure freshness. If you are planning to visit the Vashi café, feel free to drop a message to check what just came out of the oven. We also use takeaway packaging that keeps the pastries crisp until you reach home.