November 27th


Rs. 2,500.00 per person



About this experience

Nov 27th | 2pm to 6pm | Ditch the bottled spreads, butters and jams! In our interactive-demo style online cooking class, you will learn how to pick ingredients from your pantry and transform them into delicious nut butters, spreads, fresh fruit jams and confitures. You will also learn how to make some basic confectionery at home!

This class is egg-free.

- Nougat
- Marshmallow
- Pate de fruit
- Caramel toffee
- Two nut butters recipes (variations will be discussed)
- Two spread recipes (variations will be discussed)
- Two jam recipes i.e. marmalade and seasonal confiture (variations will be discussed)

-This class will be conducted on Zoom.
-Participants will receive all necessary information on their registered email address once they sign up for our cooking class.
-A recipe pdf will be provided to all participants TWO HOURS BEFORE the class.
-In case of any queries, reach out to us on

Your Host

Host image

As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolate and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.

At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.