Sea Salt Caramel

Chef Sanjana Patel, the Co-Founder, Creative Director and Executive Chef at La Folie, spent the last couple of years travelling the world across four continents, from South America to South India, conducting research on creating real chocolate from its origin - the cacao bean (Bean To Bar). Her travels to cacao farms across the globe enabled her to source the finest quality cacao, to create unique blends of couverture chocolate back in her Small Batch Chocolate Factory, back home in Mumbai. During the process of her research, Chef Sanjana has also formed sustainable relationships with farmers and developed alliances with cooperatives that use transparent and ethical trade practices, as well as those that follow sustainable and quality-conscious growing and harvesting practices. The launch of La Folie?s Bean to Bar chocolate marks the brand?s transition from Chocolatiers to Chocolate Makers. Having received a great response to our Whole Wheat Sourdough Breads, which we currently retail via leading Modern Retail outlets and gourmet stores. Our sourdough breads are made with Whole Wheat and free of any preservatives, with a longer shelf life if stored correctly. We also specialize is artisnal sabl? cookie, coated nuts, mixed red fruit jam and spreads.