Mitti is Earth.
Mousse is Air.
Some memories are tied to places. Ours are tied to desserts.
Mitti & Mousse brings together the warmth of home and the elegance of French pastry, into something you remember long after the last bite.
We didn't set out to sell desserts.
Some of life's most cherished memories are quietly tied to food. A dessert shared with family. A familiar aroma that takes you straight home. A craving someone fulfilled because they knew you well.
Those moments stay with us, not because of what was on the table, but because of how they made us feel.
Mitti & Mousse exists to recreate that feeling. Indian memory, built with French hands.
Six things we don't compromise.
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An Indian pantry
Curry leaf. Jaggery. Kaffir lime. Ingredients most kitchens overlook, treated with the seriousness of a French kitchen.
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French technique
Crémeux, namelaka, mousse set over crunch. The methods don't bend to the flavour, the flavour is built to hold them.
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Made to order
Nothing sits in a display case. Every cake is built for a date, which is why we ask for 48 hours.
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Texture over decoration
If a layer isn't doing something you can taste, it doesn't go in. Restraint is the point, not a shortage of ideas.
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Honest labels
Vegan is not gluten free. No added sugar is not sugar free. We list allergens on every product, in full.
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Small enough to care
One kitchen, one maker, a short list of things done properly. We would rather make less.
Urvi Solanki
Mitti & Mousse is one person's kitchen. Urvi trained in classical French pastry and kept returning to the same question: why do the techniques stop at European flavours?
The answer became this range. A curry leaf steeped into white chocolate. Jaggery cooked down to caramel. Miso against dark chocolate. Flavours from an Indian childhood, given the structure of a French entremet.
She still makes every cake herself.