Ishita Jani, Chef & Founder, L’après Patisserie, is the super talented woman who believes in the art of patience… and it’s clear that the fruits of her labour are nothing short of sublime. Recently, this Le Cordon Bleu Chef generously sent a batch of her delicious eggless tarts to TheGlitz Studio, and let’s just say, they were so melt-in-the-mouth delectable, we’re still dreaming about them. These tarts were like little bites of heaven… balanced, buttery, and simply irresistible. It’s no surprise that they’ve quickly become a fan-favorite at her patisserie, where classic elegance meets modern indulgence.

In this exclusive interview, Chef & Founder, L’après Patisserie, Ishita Jani talks to Sumita Chakraborty, Founder and Editor-in-Chief, TheGlitz, about her sweet journey from home kitchens to mastering the art of pastries, her challenges in curating a menu that delights with every bite, and how patience, perseverance, and a sprinkle of creativity have been the key ingredients in building her patisserie empire. With a passion for flavour, texture, and visual refinement, Ishita Jani proves that desserts aren’t just about satisfying your sweet tooth, they’re about creating mega memories.

Over To Ishita Jani, Chef & Founder, L’après Patisserie

You began chasing the “perfect bite” long before your formal training at Le Cordon Bleu. Can you take us back to those early days in your home kitchen, was there a particular dessert or moment that made you realise this was more than just a passion?

Ishita Jani: My journey to chasing the ‘perfect bite’ began in my home kitchen, where I nurtured a passion for baking and indulging in sweet treats from a young age. However, it was during the pandemic that I took my passion to the next level. As everyone around me was cooking and baking, I found myself experimenting with new desserts and techniques. This period of trial and error helped me discover my true potential and sparked a desire to hone my skills.

I went on to pursue formal training, and it’s been a game-changer. One of my earliest creations, our flourless chocolate cake, has stood the test of time – with a few tweaks, it’s still a fan favorite on our menu. It’s amazing how those early experiments laid the foundation for the desserts we love making and sharing today.

How did your L’après Patisserie journey begin? Any challenges on the way?

Ishita Jani: Starting L’après Patisserie was a thrilling adventure, but it wasn’t without its challenges. I recall perfecting our signature raspberry pistachio tart after numerous trials – around 11 iterations, to be exact! We faced hurdles in sourcing top-notch equipment, dealing with long lead times, and navigating the uncertainty that comes with launching a new venture.

The journey was a rollercoaster ride filled with doubts and questions, but we persevered. For me, the toughest part was curating a menu that truly represented our vision, followed by the rigorous testing and refinement process. It was a learning curve, but one that ultimately shaped the identity of L’après Patisserie.

Your menus often begin with a structure — a tart, a choux, an entremet — and then evolve with flavour and visual refinement. How do you stay rooted in classic technique while still allowing space for innovation?

Ishita Jani: For me, staying rooted in classic technique while innovating is all about respecting the craft. I’ve spent countless hours perfecting traditional methods, and I believe that’s what allows me to push the boundaries of creativity.

When I’m developing a new dessert, I start with a classic structure – a tart shell or a choux bun– and then let my imagination run wild with flavors and visuals. It’s a delicate balance, but one that I love. I feel like the classics give me a foundation to stand on, and from there, I can experiment and try new things.

The choux has become one of your most praised creations. What drew you to master it, and why do you think it resonates so deeply with your customers?

Ishita Jani: The choux has become a fan favorite, and I’m thrilled about it! What drew me to master it was the challenge of working with a delicate dough that requires precision and patience. I vividly remember my first attempt in pastry school – let’s just say it didn’t exactly turn out as planned!

But with practice and perseverance, I’ve fallen in love with the versatility of choux. The possibilities for creative fillings are endless, and it’s amazing how something so simple can be elevated to new heights.

Plus, it’s a bit of a hidden gem – you don’t often find high-quality choux in the market, so I’m glad I can offer it to my customers. And let’s be honest, it’s the perfect solo treat when you need a little pick-me-up – a delightful indulgence that’s sure to put a smile on your face.

You’ve described baking as “the art of patience.” How has that philosophy shaped your approach not just to pastry, but to your journey as a chef and entrepreneur?

Ishita Jani: Baking is truly an art of patience. This shaped my approach to pastry, as well as my journey as a chef and entrepreneur. I’ve learned that all good things take time, and baking is the perfect testament to that. When we first started, the process was slow and deliberate – refining recipes, conducting trials, gathering feedback.

But with time, patience, and persistence, our craft only gets better. The more we practice, the more refined our skills become. This mindset has taught me to embrace the process, trust the journey, and understand that growth and perfection come with time.

The tarts you sent us were absolute melt-in-the-mouth delights… so balanced and beautifully executed. When you develop a new tart, where does the inspiration usually begin? Is it a flavour, a texture, a seasonal ingredient — or something else entirely?

Ishita Jani: When developing a new tart, we like to create a unique experience with different flavors and textures – whether it’s the rich, velvety ganache or the crumble on top. Our crust remains a constant as its the perfect balance of buttery and flaky textures.

For inspiration, we often stick to classic flavors and combinations, as they’re familiar and comforting. We also draw inspiration from seasonal flavors like strawberries or mango, which allows people to indulge and experiment with new tastes. By keeping it classic yet occasionally introducing seasonal twists, we aim to delight our customers with every bite.”

Working in Mumbai’s tropical climate must come with its own challenges, especially when dealing with delicate chocolate and cream-based desserts. What are some behind-the-scenes moments that have taught you to adapt without compromising on finesse?

Ishita Jani: Mumbai’s tropical climate definitely keeps us on our toes! To ensure our delicate chocolate and cream-based desserts stay perfect, we’ve developed a few strategies over the past few months.. We plan our prep time carefully, taking into account the heat and humidity. We’ve also adapted our decoration style to use less temperature-sensitive materials, which helps our cakes stay intact.

Most of our cakes are ganache-based, which is more stable in the heat. Additionally, we use specialized equipment to cool our cakes quickly, and we blast chill them before sending them out. This way, we can minimize the risk of melting or damage, and our customers get to enjoy perfectly crafted desserts every time.

Your flourless chocolate cake is a beautiful bridge between nostalgia and refinement. Do you often find yourself returning to certain emotional memories or childhood flavours when creating your menu?

Ishita Jani: My flourless chocolate cake is a nostalgic yet refined treat that transcends time. When creating my menu, I often draw inspiration from emotional memories and childhood flavors. This cake, in particular, holds a special place in my heart. It embodies the essence of ‘L’après’ – a French term meaning ‘after’ – a perfect dessert to savor after any day, good or bad. Despite baking it countless times, it still feels like my most personal creation, even though it’s a classic. Other desserts that take me back to my childhood include the Chocolate Pudding Choux and the Coconut Almond Tea Cake.

As you look ahead to future collaborations and chocolate-forward offerings, what does your vision for L’après Pâtisserie look like in the next few years, three milestones you are super proud that youve achieved and what kind of legacy do you hope to create in the world of modern Indian patisserie?

Ishita Jani: Vision for L’après Pâtisserie

Looking ahead, our vision for L’après Pâtisserie is to expand our presence across multiple cities, becoming the go-to destination for exquisite choux and tea cakes. We’re looking to  collaborate with a fine coffee shop, offering expertly paired dessert and coffee experiences that elevate the senses. Our goal is to create a seamless blend of traditional elegance and modern flair, making L’après a beloved name in the world of modern Indian patisserie.

Milestones We’re Proud Of

1. The L’Occitane grazing table, where we crafted almond-infused desserts to celebrate their almond shower oil – a true test of creativity and precision. Desserts included Almond Tres Leches, Almond Custard Tarts and Coconut Almond Tea Cakes.

2. Lil Flea, where we pushed our limits and delivered an unforgettable experience to our customers, despite the intense kitchen hours and madness of the event.

3. Developing cookies for 3tenx at Nykaaland, where we made 2000 individually branded and packed cookies – that was both exhilarating and exhausting!

Legacy-

Our aim is to create a legacy as the luxury dessert destination, particularly for choux and tea cakes. We envision a limited but exceptional menu that showcases the best of our craft, with each dessert a testament to our passion for quality and innovation. By focusing on perfection and attention to detail, we hope to establish L’après Pâtisserie as a benchmark for excellence in modern Indian patisserie.