LA DOLÇA by Zareen Clive

Born and bred in Delhi, Zareen Clive is a professional pastry chef.
From when she was little, she had big dreams of travelling the world to try out different pastries.

After finishing her bachelors from IHM, Chennai, she worked with Leela Palace, Bangalore before moving to Dubai to work at her favorite place, Hard Rock Cafe. Subsequently, she worked at Shangri-la, Hilton and Mirzam – a unique bean-to-bar chocolate factory.

Little did she know that she’d working with some of the biggest name in the Pastry Industry in the years to come. Alberta Adria, Jordi Bordes, and the likes. It was only when she was interning at the Michelin-Star restaurant, Tickets, did she realise that this was her ticket to success.

Interestingly, it was also the name of a room at the Tickets restaurant where they served desserts and played sweet melodies.

At LA DOLÇA, we take pride in stating that we use a unique methodology to bake desserts that look and cook good. It’s called the B-concept method.
An approach to create recipes from scratch. Because why not?
It’s a meticulously designed step-by-step procedure to create recipes in a systemised and organised way.

Basically what we’re saying is that we control every parameter of the recipe, so that you get a healthier, lighter and tastier pastry. And that’s not all.

The cherry on the top is that Zareen learnt all this on her recent trip to Spain by the main man himself – Jordi Bordas.

So, enough of this bitter batter.
Dip yourself in our sweet and short menu
And savor the sweetness without the added sugar.

How it started, journey of our chef - Zareen Clive.

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