Sanjana Patel is the Founder of La Folie. She specializes in unique and exotic desserts and bean-to-bar chocolates from across the globe. She is from Mumbai, India.
LA FOLIE:- https://lafolie.in/
EDUCATION
Sanjana earned her Diploma in Baking and Pastry Arts from Le Cordon Bleu College of culinary arts, London. After that, she joined the University of Surrey for a Master of Science in Food Management. Then, she completed her Master of Science in Marketing and Strategy from the University of Warwick - Warwick Business School. She is also alumni of École Supérieure de Cuisine Française (ESCF) - Ferrandi.
HONORS
- Sanjana featured in YourStory, The Weekend Leader, Hindustan Times, and many more platforms as an entrepreneur
SUCCESS STORY
Sanjana's love for chocolate led her to Europe, where she studied food science and specialized in confectionery and chocolate technology in nations like England and France. She honed her pastry skills at reputed institutions like École Supérieure de Cuisine Française - Ferrandi and Cordon Bleu in London.
For 7 years, she stayed in Europe, Sanjana worked with renowned chefs like Pierre Hermé, Jean-Charles Rochoux, Patrick Roger, Camille Lesecq, and Olivier Bajard.
Post her successful stints at famed restaurants, including Hotel Le Meurice and Hotel Plaza Athenee in The Dorchester collection under chefs like Christophe Michalak and Chef Alian Ducasse, Sanjana came back to India and set up La Folie, along with her husband Parthesh Patel.
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The duo began by exhibiting her desserts at different exhibitions, and in 2014, they set up their first boutique cafe in Kala Ghoda, Mumbai. Six years later, La Folie has another boutique cafe in Bandra and a cafe-cum-central kitchen and factory in Mahalakshmi in the city.
The exotic dessert is just one of many unique creations by Sanjana. Her other sumptuous creations include a chocolate bar called Silk Route, which has flavors of pistachio, cardamoms, nutmeg, with Indian rose petals; another chocolate bar, that is infused with green mango or Kairi and naga chilli. She also makes a dessert called infinite Caramel, which brings out seven textures of caramel, smoked caramel with gunpowder tea, and Oishi, a Japanese togarashi spiced with passion fruit caramel, along with bonbons, ganaches, classic french desserts, tea cakes, and more.
Sanjana also has a state-of-the-art studio, The classroom, at La Folie Lab, where she teaches cooking. Sanjana is hopeful of closing FY 2020-21 with a higher turnover of Rs.6.5 crore notwithstanding the COVID-19 disruption.
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