Indulge in reimagined German and Mumbai delicacies at this three-day pop-up

In a treelined lane in Mahim where the charm of old Bombay lingers housed in an old industrial estate surrounded by residential buildings pastry chef Heena Punwani and her team at Maska Bakery are quietly baking a storm Last year for Christmas we had reached out to Dina Weber a German baker who runs a small artisanal bakery SAPA Sourdough and Pastry in Mysore focusing on perfecting the art of sourdough fermented bread and classic French and German patisserie She sent us her signature stollen it was the best wersquove had in India and wersquove wanted to meet her in person ever since The good news is that Weber is collaborating with Maska Bakery to showcase her signature baked goods for three daysCassis lime doughnutFollowing Maskarsquos successful takeover at SAPA Bakery in July this year this intercity collaboration ensures the flavours come full circle Weber says ldquoWe love sharing our kitchen and partnering with other kitchens Itrsquos a great way to build community make lasting friendships and learn more about different cities and how other kitchens operate Most of all it is an incredible feeling to share our food with people across India whenever possiblerdquoBefore she opened Maska Bakery in December last year Punwani had travelled around India meeting pastry chefs she admired Thatrsquos how she met Weber in Mysore Their baking philosophies aligned perfectly ldquoWe both love indulgent authentic and highquality products while supporting a healthy work culturerdquo reveals Weber Punwani adds ldquoThe similarities in our philosophies immediately struck me mdash contemporary desserts made with the best techniques and ingredients which hit the spot made in a happy and positive kitchen When Maska Bakery opened Dina visited us and we started talking about jamming together over an idea Thus Maska Bakery X SAPA Sourdough and Pastry Back2Back Kitchen Takeover emerged Dinarsquos desserts are a nod to her German heritage and we at Maska create desserts that salute old Bombay mdash so it will be fun to see the two come togetherrdquoHeena Punwani and Dina WeberWeber shares how those elements are woven into the menu in small and big ways ldquoSometimes itrsquos a single ingredient I love from home like asparagus which we mix with new flavours like miso in a Danish Or rhubarb paired with buckwheat and chocolate in a tart Other times I like to recreate an entire cake like the peach oma torte lsquoOmarsquo means grandmother in German and it is based on the oldschool cakes that my grandmother would bake At family celebrations mdash whether baptisms funerals or weddings mdash itrsquos tradition for neighbours aunts and grandmothers to contribute a torte a creamlayered cake for festive gatheringsThe pretzel sausage roll for instance combines two German favourites into one snack We love using less commonly used flavours and showcasing how beautiful they can be Rhubarb is a hearty vegetable and itrsquos deliciously tangy We also have a Sunday surprise dessert with a rare seed that is used to make praline Also ingredients like Earl Grey tea are goodrdquo Her favourites on the menu are hazelnut rhubarb and buckwheat tartWeber is aware of her diverse culinary background and ensures that her bakery continues to push boundaries while staying true to its roots ldquoThe thread that passes through all that we create is to not overcomplicate things if the ingredients and techniques are solid the product will be great When you use that as a base you can add Indian ingredients French techniques or German flavours and that ethos will hold it together It keeps us creative and playful too I am not into food trends or social media trends that are overdone and shortlived Consistency and quality have made us stand out for four years in todayrsquos world and we will continue this approach We are excited that our team is getting increasingly solid and skilled to lead Building a team like this takes time but we are gradually readying to expand even though we havenrsquot finalised the exact concept in the baking space yetrdquoFrom the SAPA menu Punwani is most excited about the sausage pretzel roll with its German bratwurst filling and the cassis lime doughnuts ldquoThey make some of the best doughnuts Irsquove tasted From the Maska menu the items that hold a special place in my heart are the Kejriwal babka and the revenge black forest cake because of their wink to old Bombay menu itemsrdquoON October 4 to 6 11 am to 8 pmAT Maska Bakery ground floor Mogul Lane inside Nav Vivek Industrial Premises New Dinkar Co Operative Housing Society Mahim WestCALL 8591162752 to order