Pooja Dhingra

Coming Up

Pastry work in India often asks for exact technique and a clear point of view; Pooja Dhingra’s practice is built on both. After studying at Cesar Ritz Colleges, Switzerland, and Le Cordon Bleu Paris, she built Le15 Patisserie around eggless baking, turning a constraint into a defining method rather than a side note. In that frame, modern Indian pâtisserie becomes less about approximation and more about disciplined adaptation. The training path matters here because it sits across school, law, and pastry. Pooja Dhingra studied at Bombay Scottish School, Mumbai, Law school, Mumbai, and César Ritz school, Le Bouveret, Switzerland before entering food entrepreneurship. That sequence marks the range behind the work: formal education, then a move into pastry, then a business built with enough structure to hold both rigor and creativity.

Where They Are Now

Le15 Patisserie, founded by Pooja Dhingra, sits at the center of a career that now includes retail, café service, and media-facing judging. Since 2010, Le15 Patisserie has been the main site of that work; since 2016, Le15 Café has extended it into a different setting; and MasterChef India – Hindi 8 places her in the judging role. The spread is notable for its consistency: each platform keeps the same pastry logic in a different register. The business title is founder and CEO of Le15 Patisserie, and it describes more than management. It points to a practice that has had to hold product, brand, and public expectation at once. Pooja Dhingra has said, “I still get afraid before every new launch, I still have knots in my stomach before a meeting.” The line is useful because it names the pressure that comes with repeated launch cycles, not as drama, but as part of the work.

Signature

NoSugarCoat with Pooja Dhingra and Decoding Eggless Baking are the signature titles associated with Pooja Dhingra. One reads as a direct expression of voice; the other names the technical field she has made central to her work. Together, they show a baker who is as concerned with explaining method as with producing finished desserts. The throughline is eggless baking. In Pooja Dhingra’s case, that is not a workaround but a specialization that helped define Le15 Patisserie and the larger shape of her practice. The result is a body of work that links technique, access, and recognition without leaving the pastry category.

In Their Words “I still get afraid before every new launch, I still have knots in my stomach before a meeting.” “This course is my answer to that.”