Behind the Scenes at the Moi Doughssier Kitchen
Get a peek into my Vashi kitchen, where French baking techniques meet local desi flavours. Every treat here is part of a larger story of growth, late-night experiments, and a whole lot of butter.
From a passionate home baker to a professionally trained chef, this has been an incredible journey. This video is a small thank you for a 'doughlicious' year, showing a glimpse of me and the treats I love to create.
A look at my special Ramadan Box, a curated Iftar meal. It combines sweet and savory items like a Goan Poee Chicken Cafreal Sandwich, Bombay Brioche Bun, and two of my dessert cups, offering a complete and indulgent experience.
About Behind the Bakes
When you browse these photos, you are looking at more than just food. You are seeing the actual result of 24-hour slow fermentation and small-batch production that happens right here in Vashi. Since I do not work with factory-made mixes or pre-mixes, I rely on a tight production schedule to ensure every Basque cheesecake and hamper box leaves my kitchen at peak freshness. If you are planning an event or gifting, I suggest reaching out early so I can fit your order into my baking slot.
From Home Kitchen to Vashi Cafe
What started as a hobby of baking breads for pre-orders has turned into the cafe you see today. My journey wasn't just about moving to a bigger space; it was about refining the craft. When I share photos of my kitchen, I am not just showing off equipment; I am showing you the environment where I test new recipes like Gulab Jamun cheesecakes and Goan Poee sandwiches.
The Process Matters
I believe that baking is a science. Whether it is our signature eggless Basque cheesecake or the sourdough loaves that require days of care, nothing is rushed.
- Slow Fermentation: All our artisanal breads are slow-fermented. This is not just a buzzword; it is the reason for the texture and digestibility that my regulars in Navi Mumbai have come to expect.
- Ingredients First: I use real couverture chocolate and high-quality butter. You will never find margarine in my kitchen. When you taste the difference in a bonbon or a cookie, that is why.
- Eggless Expertise: Creating eggless desserts that do not compromise on the velvety mouthfeel is my biggest challenge and my proudest achievement.
Custom Bakes for Your Moments
Most of the hampers and bento cakes you see here are custom-built. My philosophy is that gifting should feel personal. Whether it is a corporate order or a birthday surprise, I work with you to pick the contents that fit the occasion. If you see something you like in the gallery, message me, and we can tweak the flavours or packaging to suit exactly what you need.
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