Delhi: A former HR professional followed her dreams, started artisan bakery

During the COVID pandemic, as life came to a standstill, Ipsa Sambhi pivoted from her corporate career to launch La Croute, a unique culinary venture. The idea was sparked during her daughter’s birthday celebration.

“It started about four years ago,” Ipsa recounts. “During the pandemic, everything was closed. It was my daughter’s birthday, and my husband suggested I make something at home. We tried our first quiche, and it turned out really well.” The positive feedback from friends and family led her to consider a formal culinary venture.

La Croute means ‘The Crust.’ “Many home chefs were launching their own cuisines, so I gave it a try. People liked it, and the feedback was overwhelmingly positive. We did a four-month trial run, experimenting with flavours and combinations.”

By August 2020, La Croute was officially launched. Initially working from home and receiving online orders, Ipsa opened the first La Croute outlet in Sunder Nagar, New Delhi, in July this year.

The aroma of freshly baked bread and the sight of meticulously crafted pastries at La Croute create an immediate sense of comfort.

The core idea behind La Croute isn’t just about offering food but creating an immersive dining experience. “I wanted to create a space where people could sit down and enjoy fresh pies and quiches right out of the oven. We chose an open kitchen concept where patrons can see how their food is made,” Ipsa explained.

This transparency allows guests to interact with chefs and understand the intricate process behind each dish. “You can talk to the chefs, learn how dishes are made, and understand the ingredients. The kitchen is the heart of the restaurant, and we want people to feel connected to that process,” she says.

Transitioning from a corporate career to running a bakery came with challenges, especially balancing family responsibilities. Ipsa, who holds an MBA and worked in corporate HR, reflects on her shift with gratitude. “I got married and took a break to raise my daughter. When she was older, I went back to work, but managing a child and a career was tough. I started working from home, handling marketing and communication for my husband’s business. During this time, my passion for baking grew.”

Balancing multiple roles as a mother and entrepreneur requires a strong support system. Ipsa acknowledges her husband’s equal partnership in managing family responsibilities. “It’s challenging but interesting. My husband and I share responsibilities. When I started La Croute, he took over managing the house and our daughter,” she said. “Now that my daughter is older, it’s more manageable.”

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Pies, quiches, and tarts are La Croute’s hero products. “We offer a range of breakfast and brunch options, including eggs, tartines, galettes, and granola bowls. For lunch and dinner, we have salads, gourmet sandwiches, and main courses like house roast chicken and charred broccoli,” Ipsa says. The menu blends European, American, and South American influences.

Ipsa’s hands-on approach and personal involvement have attracted positive customer feedback. “We’ve received great responses from customers. Initially, we faced challenges with delivery, but we resolved that by having our own delivery personnel,” she shared. She maintains high hygiene standards and ensures the careful handling of delicate products.

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Ipsa is enthusiastic about expanding La Croute. “We want to open more branches in Delhi NCR, possibly in Gurgaon next,” she said. She also plans to expand across the country and internationally to places like Dubai and London.

Despite her global aspirations, Ipsa’s roots remain deeply personal. Originally from Chandigarh and having travelled extensively due to her father’s army career, her choice to start La Croute in Delhi was influenced by her personal life. “I married and settled in Gurgaon, which is why we started here,” she explained.

“Our goal is to differentiate ourselves by offering a unique experience and personal attention,” she said.

Ipsa adds, “The interiors are very personal to me. The painting behind me was done by my mother, and many aspects of the design were chosen with the help of close friends and architects. We aimed for an earthen, minimalistic yet luxurious look.”

Ipsa’s commitment to quality extends to every aspect of La Croute, from the food to the ambience. “We want our guests to have more than just a meal; we want them to have an experience,” she added.