After her graduation from Le Cordon Bleu and apprenticeship with renowned pastry chef Pierre Hermé, Sanjana Patel returned to Mumbai eager to give the city the best dessert experience ever, using high-quality ingredients and keeping the menu small and specialised. She started La Folie Pâtisserie in 2014 and we quickly became fiends for the sinful 70 per cent Chocolate Eclairs and delicately zesty Rouge Velour. Now, she’s taking her ideology to her new studio, La Folie Lab, and applying it to more than just dessert. Expect hand-rolled croissants, fresh salads with herbs from the on-site garden, and sourdough bread whose cultures took over a year to prepare. Plus, experimentation. “You can bring in a recipe you’re struggling with and we’ll troubleshoot it with you. Or book an appointment to bake with our chefs,” she adds. “We’re breaking the barrier between customer and chef.”
Photograph: Manasi Sawant (Sanjana Patel); On Sanjana: Chiffon blouse, Marks & Spencer. Jersey blazer, denim jeans; both Vero Moda. Stone ring, Aquamarine
