Viennoiserie · Bandra West

A little of Paris,
baked in Mumbai

Viennoiserie and gâteaux, made the Paris way. Folded by hand, proofed overnight, and baked in small batches from six each morning.

Depuis
2019
Fournées
Deux par jour
Le beurre
AOP Charentes
A butter croissant in close-up, its laminated layers crisp and dusted with sugar COMPTOIR DORÉ · DE PARIS À MUMBAI · CD

La Maison

Two ovens, one obsession

Comptoir Doré began with a suitcase of butter and a stubborn idea — that Bandra deserved viennoiserie laminated the way it is on the Rue Montorgueil.

We fold cultured French butter into slow-fermented dough, rest it overnight, and bake in small batches from six in the morning. Our vanilla arrives in pods from Tahiti, our chocolate is Valrhona tempered by hand, and nothing leaves the case that we would not carry home ourselves.

By early afternoon the second bake is out, the éclairs are glazed, and the macarons have found their feet. When the case is bare, we close — and start again before dawn.

Aurélie Vasseur Chef Pâtissier & Fondatrice

A patisserie counter arrayed with French tarts, éclairs and chocolates

La Vitrine

Fresh from the case, each morning

What sits behind the glass shifts with the ovens. This is roughly what greets you when the doors open at eight.

A tray of glazed éclairs finished with poured fondant
Les ÉclairsPoured fondant, twice daily
The morning display of a Parisian patisserie with rows of pastries and macarons
Le ComptoirThe morning display
Fresh croissants lined up behind the glass of a display case
Les CroissantsLaminated by hand
Rows of pastel macarons arranged on trays
Les MacaronsTwelve colours

La Galerie

The counter, up close

Le Chef Pâtissier

Trained in Paris, baking in Bandra

Golden croissants resting on a slate board, fresh from the oven
“A good croissant is honest. You cannot hide a shortcut inside twenty-seven folds — the butter always tells.”

Aurélie Vasseur

Chef Pâtissier & Fondatrice

Trained at École Ferrandi in Paris, Aurélie spent seven years on the pass at a Left-Bank maison in the 6th arrondissement before folding her first croissant in Mumbai in 2019.

On dit de nous

Kind words

The croissant actually shatters — flakes everywhere, no regrets. I have stopped pretending I will share the box.

Farah Sethna Regular, Pali Hill

Their Paris-Brest is the most honest praline in the city. We drove in from Powai twice in one week.

Nikhil & Ananya Rao Powai

I send the boîte de six to every client. It never survives the meeting.

Rustom Mehta Gallery owner, Colaba

Nous Trouver

Come to the counter

L'Adresse

14 Waterfield Road
Bandra West, Mumbai 400050

Les Heures

  • Mardi – Vendredi8:00 – 20:00
  • Samedi8:30 – 21:00
  • Dimanche8:30 – 18:00
  • LundiFermé

Réserver · Enquire

Book a table, order a gâteau for a celebration, or ask about a bespoke coffret. We reply within a day.

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