Cooking Up A Storm | Verve Magazine
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April 22, 2014

Cooking Up A Storm

Text by Wyanet Vaz

“My favourite childhood memory was midnight snacking on Lindt and Cola drops,” says Sanjana Patel who is as heartwarming as a chunk of molten chocolate. La Folie being her best food forward, the pastry chef’s secret ingredient is a whole lot of joie de vivre!

  • Sanjana Patel – Partner & Executive Chef, La Folie
    Sanjana Patel, Partner & Executive Chef, La Folie
  • La Folie Patisserie Store at Kala Ghoda (4)
    La Folie Patisserie, Kala Ghoda, Mumbai
  • Assorted macarons, cherry pistachio, cream cheese and passion fruit, paan gulkand
    Assorted macarons
  • L’envie Violet by La Folie Patisserie
    L’envie Violet by La Folie Patisserie

What’s in the name “La Folie means ‘the madness’ in French.”

Inspiration behind La Folie “I was once doing the finishing on a few desserts for service at Pierre Herme’s boutique, when I heard someone behind me say ‘C’est la folie’. That expression gave voice to my passion becoming more than just an obsession, but a way of life.”

Most sinful at La Folie “Ecuador and Venezuela chocolate truffles.”

The future “To see La Folie as part of the Relais Desserts – a council of the best pastry shops in the world.”

Favourites at La Folie “Pabana, The Candy Cake, Damask.”

Start-up challenges “Expensive imported ingredients, soaring real-estate prices and lack of internationally trained personnel.”

The best part about being an entrepreneur “You are your own boss.”

Dessert hot spots “Hakkasan, Yuatacha, Zodiac Grill.”

On loop “Bob Marley’s Don’t worry be happy and Shakira’s Je l’aime a mourir.”

A change post La Folie “White hair!”

Your favourite quote “‘In order to be irreplaceable, one must always be different’ – Coco Chanel.”

A distant dream “To own a cocoa plantation and make my own chocolate.”

Upcoming projects “Travelling to Costa Rica, to make a single origin blend of chocolate for new truffles!”

The La Folie patisserie is at Kala Ghoda, Fort, Mumbai.

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