Chef Sanjana Patel’s La Folie completes 10 years of elevating the French haute patisserie and chocolatery scene and continues to forge new paths.
As a Pastry Chef, and now as a Chocolatier, Chef Sanjana Patel’s impact on the culinary world is undeniable. From a luxe patisserie in South Mumbai to crafting indulgent craft chocolate from single-origin cacao, La Folie marks a decade of redefining taste.
La Folie has been a beloved name for indulgent desserts that blend rare ingredients, tantalizing textures, and exquisite flavours, a result of Chef Sanjana’s passion for French entremets-style pastries. However, Chef’s love for chocolate took her on a journey of exploration, across numerous cacao farms across the world and its native origins – from Peru, Madagascar, Idduki in Kerala and many more. Thus began La Folie’s journey of creating chocolate from its origin – the bean.
Over the last 10 years, Chef Sanjana’s creations at La Folie are not just desserts; they are symphonies of diverse tastes that pay homage to her cultural roots. From innovative vegan pastries to nostalgic tributes like “Grandma’s Carrot Cake” and the “Contrast” collection, each creation tells a story of memories, emotions, and global inspirations.
As a Chocolate Technologist, Chef Sanjana has pushed boundaries, collaborating with product designers to create customised chocolate moulds that elevate the chocolate experience to an art form. Her commitment extends beyond taste, encompassing sustainability, locality, and a unique socio-economic enterprise that places cacao farmers and local producers at the forefront.
Read the full story that first appeared in Global Indian here:
Leave a Reply