As people become more health-conscious and aware of dietary restrictions, the demand for inclusive desserts has grown significantly. Whether for lifestyle choices or medical reasons, consumers today are actively seeking treats that fit their needs without compromising on flavor. In this evolving landscape, dessert brands are pushed to innovate while staying true to quality and indulgence.
MousseStruck is one such brand that has risen to this challenge with confidence and care. Based in Mumbai, the brand specializes in handcrafted eggless, gluten-free, and vegan desserts that are not just inclusive but genuinely delicious. From mousse and cheesecakes to cookies and brownies, they prove that everyone deserves a good dessert.
How MousseStruck Began with a Passion for Baking.
Founded by Ushra Shah and Sahil Vora in 2018 , MousseStruck started out as a college project that quickly evolved into a serious business. Ushra’s love for baking and the joy she saw on her friends’ faces when she shared her desserts planted the seed for what would become a full-time venture. After graduation and job stints, the duo decided to continue with the brand and build something that was both meaningful and needed.
As practicing Jains, both founders faced a recurring challenge—finding high-quality desserts without egg or gelatin that still tasted the way they should. This personal problem led to a broader realization: there was a significant gap in the market for desserts that could cater to people with similar preferences or restrictions. MousseStruck was born to fill that gap.
Crafting a Menu That is Diverse Yet Consistent.
MousseStruck offers a wide range of desserts including mousse, cheesecakes, cookies, pies, macarons, tiramisu, brownies, and cinnamon rolls. Each item is designed to cater to people who are vegan, gluten-free, or avoid eggs and gelatin, all without compromising on texture or flavor. Recently, the brand has added coffee and dessert coffee options at their physical store, giving customers even more to enjoy.
Maintaining quality while meeting specific dietary needs is no small feat, but the team has created a clear system to manage it. Ushra oversees production to ensure every dessert meets their quality standards, while Sahil focuses on marketing, brand building, and operations. Their division of work allows them to scale while maintaining consistency.
Expanding Reach with India’s First Mousse Bar.
MousseStruck has recently opened its flagship store in Pali Hill, Bandra West in June 2025. This new location introduces India’s first mousse bar, where customers can scoop their mousse, choose from a range of toppings, and enjoy specialty coffee. It marks a new chapter for the brand as they move beyond delivery and into experience-driven dessert spaces.
Looking to the future, the founders plan to continue innovating by introducing new products and seasonal flavors inspired by personal experiences. Their journey is rooted in solving a real problem with genuine passion. For those looking to start a niche food business, their advice is clear—build lean, validate early, and focus on solving something that truly matters.
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