If you’ve been to Mumbai, you know Le15 Pâtisserie. If you haven’t been to Mumbai, you still know Le15 Pâtisserie. That’s just how the magic of Pooja Dhingra works. From picking up the baking spoon at age six to being hailed as the ‘Macaron Queen of India’, Dhingra has certainly crossed the channel of converting dreams into reality. In a short 7 years, Le15 has grown from being one pâtisserie to three across Mumbai, a cafe, and a culinary centre. Add to that two cookbooks penned by the lady herself, and you know why Dhingra dominates the dessert world in the country.
Such is the Le15 spell that no trip to our coastal cousin is complete without a box of their treats, and all future pals from Mumbai are mandated to carry one when visiting up north. Digging into a box of the coveted macarons and the batter that maketh the ace baker, we bring to you her stellar journey that has everyone enchanted.
Tell us about the genesis of Le15 Pâtisserie?
I’ve been fascinated by baking for as long as I can remember, one of my earliest childhood memories is of baking brownies with my aunt. I was amazed at how simple ingredients like eggs, butter, flour, and sugar can create something so delicious and magical. However, I didn’t always know I wanted to bake, in fact I’d originally enrolled in law school but changed my mind soon after I started!
How’s the Le15 journey been over seven years in the industry?
It’s been crazy, we started with just 3 employees and now the team is of over 80 people! I still believe we have a long way to go forward from here.
How was the experience of being 23, a woman, and starting your own business?
Fortunately, being a woman has never come in the way of being taken seriously in the industry. But yes, I started out quite young and it was hard to change perceptions, I’ve been asked to bring my dad along while signing rental contracts!
Chunky Chocolate
How did the progression from Le15 Pâtisserie to Le15 Cafe come about? What’s yours and Chef Pablo Naranjo Agular’s vision behind it?
I had always dreamt of owning a café, it just so happens that it came together much after the pâtisserie was up and running. In retrospect, I’m glad it worked out this way because running the pâtisseries has given me so much experience. Our vision has always been to bring a piece of Paris to Mumbai. We wanted to do simple and flavourful food with some of our own twists.
According to you, what is the one thing that we should incorporate from the international F&B industry into ours and vice versa?
There certainly are differences in the work culture. During my internship at a chocolate shop in Europe, I absorbed the work ethic, the amount of time and effort that goes into running a business. My chef was the first person in at 6am and the last person out at 8pm. I knew this was the level of dedication I would need when I started baking professionally.
In India, we’re able to adapt very quickly to situations. The ability to problem-solve when something goes wrong or even the grace to accept situations for what they are is something that the world can learn from us.
How has the customer base evolved over time, in your experience?
Although people have always travelled and been exposed to other cultures, I feel now more than ever they are open to trying new things. They are also more discerning today, knowing the difference between a sushi and a sashimi or the right texture of a good macaron. As chefs, we have a wonderful opportunity to cater to a customer base that knows their food and appreciates it too!
Tell us more about Studio15. What drove you to start a culinary centre?
When I set up the Le15 Pâtisserie kitchen in March 2010, the plan was to run baking and cooking classes out of it. And we did exactly that, with weekend classes every month for three years. Then, there came a point where I felt that we could do a lot more with this space. Thus, Studio Fifteen was born. I see this as a culinary hub for everything from workshops, to private lessons and corporate training sessions, to pop-up meals and chef collaborations. Our classes are aimed at everyone who just wants to learn how to cook or bake in a fun atmosphere. The mission of this new space is to encourage people to absorb and share knowledge. After all, it is born of my own constant need to keep learning and growing.
You’ve also penned two books. What inspired these?
When I returned from culinary school in Paris, I found baking in India to be extremely challenging. Everything from the unavailability of right ingredients and tools to the weather played a factor, and it was only after multiple trials that I learnt how to work within the environment here. My first book (The Big Book of Treats) resulted from this process of learning and baking in India, it was pure indulgence.
My second book is on a completely different subject. The last few years I’ve been incredibly focussed on my health. My love for desserts and all things sweet, conversations on health and wellness with friends (and now contributors for the book) led to experiments with different ingredients, cooking without sugar and eventually The Wholesome Kitchen.
What is next on Pooja Dhingra’s take over list?
Well, I’ve got a few tricks up my sleeve, but in the near future I’m looking forward to more writing, more collaborations, and more pâtisseries!
With a Delhi Le15 forming our dreams, we bid adieu to Dhingra, but not without a macaron recipe straight from the lady herself.
Disclaimer: The opinions expressed in this feature are those of the interviewee and do not necessarily reflect those of DSSC & its affiliates.
