When we speak to Sanjana Patel, co-founder of La Folie Patisserie at Kala Ghoda and Lower Parel, she&rsquo;s in Coorg. &ldquo;Holiday?&rdquo; we ask.
<img title="Sanjana Patel" src="http://images.mid-day.com/images/2015/sep/06-Sanjana-Patel.jpg" alt="Sanjana Patel" /> Sanjana Patel at her central kitchen in Andheri East
&ldquo;No, I&rsquo;m looking for vanilla beans.&rdquo;
There&rsquo;s a lot on her plate for now, especially since the 30-year-old readies to launch the La Folie Lab at Hill Road, Bandra, in mid-September. Alongside, she will prepare to represent India at the world Pastry Queen Championship scheduled for January 2016.
The Lab isn&rsquo;t just a third branch of the patisserie. She sees it as a place for innovation and creation of new flavours and recipes. &ldquo;I want to include customers in this ongoing process,&rdquo; says Patel.
While the outlet will offer a menu over the counter, she hopes this venue also moonlights as a workshop studio, dessert bar at night and an all-day sit down caf&eacute; for the sweet toothed. &ldquo;We have an open kitchen, so customers can watch dishes being plated, and even try made-to-order desserts. We are doing breads, breakfast pastries, tartines (open-faced sandwiches), sour dough cultured rye breads and gluten free options,&rdquo; shares Patel, adding that the &eacute;clair spread is a highlight.
&ldquo;We&rsquo;re doing the pecan pie, macha green tea, black sesame, caramel popcorn flavours in &eacute;clairs. And in macaroons, we have cheetos, black truffle and pizza flavours,&rdquo; she adds.
If you are a baker, and have met a roadblock on a recipe, you can write to the La Folie team. &ldquo;We&rsquo;ll be happy to have you come over and try it with us, or we&rsquo;ll answer your queries over email,&rdquo; says Patel.
Her desserts, priced between R130 and R650, sit in a menu whose first half is dedicated to Patel&rsquo;s childhood memories, and includes an ice-cream dessert called Mr Rustamjee. &ldquo;It&rsquo;s ice-cream between macaroon wafers. The flavour, I plan to change regularly.&rdquo; And will we see more of her? &ldquo;I&rsquo;ll be doing graveyard shifts prepping for morning service,&rdquo; says Patel, who earned a sponsorship to train with chefs in Singapore and Malaysia after she won the title of Indian Pastry Queen in July. &ldquo;So far, I have worked with a French pastry chef, learned how to make a mooncake (almond cake made during autumn-winter Chinese festival) and bettered my tarts. My guides criticise my work in detail. It is some learning!&rdquo;
By Diwali, Patel will also introduce an experiential concept at the venue where desserts will be plated on tables, sans plates. &ldquo;But time is a factor here. If you want to really soak in the mood, come with a few hours to kill.&rdquo;

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Mid-September, Sanjana Patel opens La Folie Lab, a dessert shop that moonlights as workshop studio to pull customers into kitchens, and offer desserts without plates

Upcoming Bandra patisserie to offer desserts without plates!

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Upcoming Bandra patisserie to offer desserts without plates!

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