Engineer, 25, Reinvents Croissants With Indian Flavors

Akshay Sanjay Koli is convincing India to fall in love with croissants, one tikka filling at a time.

The 25-year-old engineer turned down corporate jobs to open Crosaaintwala & Co in Pune, where French pastries meet flavors that feel like home. While most bakeries keep croissants safely traditional, Koli stuffed them with chicken tikka, paneer tikka, and scrambled eggs.

The name itself tells the story. By adding "wala" to croissant, Koli borrowed the familiar language of chaiwalas and newspaperwalas to make something foreign feel local.

He spent months perfecting recipes with an unlikely focus group: family members, friends, children, and curious first-timers. Every piece of feedback shaped the menu until the flavors felt both French and unmistakably Indian.

The café's design amplifies this philosophy. Instead of mimicking European bakeries, Koli decorated his space with vintage train station elements and Irani café touches that spark nostalgia before customers take their first bite.

His inspiration came from watching how bun maska and chai brought people together during his childhood. That emotional connection, he believed, was what made food truly succeed.

Why This Inspires

Koli's journey proves that innovation doesn't mean abandoning tradition. It means finding creative ways to honor both. His team includes members from challenging financial backgrounds, some supporting families or funding their own education through their work at the café.

The entrepreneur wakes up at 4:30 am daily to work in the bakery. His advice to aspiring founders? "Starting is the most important thing. Once you begin, you figure things out along the way."

Plans are already underway to expand beyond croissants into pizzas and pastas, with franchise discussions reflecting bigger ambitions. But the heart of the brand remains the pastry that brought everything together.

The greatest reward, Koli says, comes from introducing croissants to first-time diners who never imagined a French pastry could taste like home. In a country where food constantly evolves through adaptation, he's betting that the future of the croissant belongs not in Paris, but in places like Pune where tradition and innovation meet over breakfast.