From the corner seat of the newly-opened Lavonne Café in New Delhi, I keep stealing glances at the beautiful croissant-shaped lights hanging from the ceiling. All that, while biting into the flakiest, buttery croissant or croissanwich as they like to call it here at the café. It’s almost like a ‘having your cake and eating it too’ moment.
Twelve years after opening Lavonne Café in Bengaluru and winning people’s hearts and tummies with their Chocolate Babkas, Masala Chai Tres Leches, Carrot Cake, Signature Chocolate Cake and more, Co-founder Vinesh Johny finds himself in Delhi with his café as well as with the Lavonne Academy of Baking Science and Pastry Arts. Now, their selection of pancakes, sandwiches, salads, smoothie bowls, freshly-baked breads - not to forget their array of pastries and cakes – are also available easily in the capital.
Although Delhi was not on their minds for expansion, the opportunity presented itself and Johny believes it was the right time to take on something like this. “We have been around for 12 years and there are people in our team who have been with us for that long; how do we push them and make them grow? I wanted to give them the opportunity to do something more and give them a perspective on where the organisation is going,” he says, sipping on a hot coffee. Incidentally, the coffees at Lavonne Café are sourced from Maverick & Farmer in Bengaluru.
Details in design
For those who have been to their café in Indiranagar, Bengaluru, the difference is instantly noticeable. While the original outlet is cosy and has an alfresco area as well, the one in Delhi has natural light pouring in from its large windows facing the main road. There’s greenery peppered across the café, but not so much that it gets in the way. The aforementioned croissant-shaped ceiling light at the entrance and petal-shaped lamps above the seats near the windows are perfect backdrops for the Gram.
Baked to perfection
The Bacon, Egg and Cheese Croissanwich I was happily biting into earlier gets my vote for one of the best croissants I’ve had in my life – this coming from a croissant-lover. The perfectly buttered and flaky croissant is slathered with lettuce, thin slices of tomato, crispy and juicy bacon, a runny egg yolk omelette and lightly-torched slice of cheese. From the bakery section, I try out the Tellicherry Pepper Chicken Puff and realise once more that Johny sure knows a thing or two about baking. The puff is fresh and crispy and the chicken flavoured with Tellicherry peppercorn leaves a lingering aromatic taste on the palette.
The Bruleed Figs & Roast Beets with Fresh Burrata, Basil & Arugula comes next and this one’s a classic combination which is a crowd-pleaser. I say ‘to hell with healthy’ at this point in my head and order myself the Panko-fried Spicy Chicken Burger. Served with a side of crispy fries and coleslaw, it is just the pick-me-up I was looking for. The chicken patty is crispy from the outside and juicy and tender inside.
In keeping with the sentiment, I go all out on the sweet treats and order the Raspberry Lamington, Fruit and Nut and Strawberry Rice Pudding. The first one, surprisingly and thankfully, is less cream and more cake and has a tangy raspberry confit in it with the sponge soaked in raspberry syrup. It is soft, coconutty and just the right combination of sweet and tangy. The Fruit and Nut gets its inspiration from the Cadbury Fruit & Nut bar and if they did a pastry version of it, this one would come pretty close in terms of the flavours.
Baking is an art and a science
Situated a few kilometres away from the café is the Lavonne Academy of Baking Science and Pastry Arts, a specialised international institution dedicated to the art and science of baking. Taking a walk amidst its cool interiors spread across three floors and equipped with the latest equipment and kitchen aids, one gets an idea of the comprehensive and immersive education they are known for imparting to aspiring chefs. The main hall has ten large stations with state-of-the-art equipment, bowls, dry ingredients, a separate area for mixing, tool for sheeting etc.
For the launch of the Academy, a special masterclass was held with renowned pastry chef and winner of the World’s Best Pastry Chef Awards in 2018 and 2022, Chef Antonio Bachour from USA.
Moving past chefs busy with production, I find myself drifting towards the smell of freshly baked breads. Fresh out-of-the-oven sourdough breads are cooling on the counter and the Chef quickly wraps one up in butter paper for me to take home. I know then that the sandwich I make for breakfast the next day will be smashing.
Address: D-16, Upper Ground Floor, Shrinivas Puri, Block D, Defence Colony, New Delhi
Timings: 8.30am to 10.30pm
Meal for two: INR 2,500 for two