They were ready to patiently develop the brand, educate the customers and bring this aspect of the French (culinary) culture to India. Commercial considerations, though necessary and important, were not the primary objective of the founders. It had to embody excellence, quality and authenticity. The founders of L’Opéra engaged in this activity with the intention of creating an authentic French patisserie and bakery operation to be extended to other related activities which would last for generations. KS: The most important factor in the longevity of L’Opéra is its initial vision and purpose. There is no doubt that the benchmark set by L’Opéra in terms of authenticity, quality and excellence has been and continues to be emulated by other brands and the fact that over the last decade L’Opéra has trained over 600 individuals in the different positions of the patisserie and bakery operations has had a major role in its development.ĮTHW: While many F&B businesses open and shut down every day, what was the success mantra to keep L'Opéra 10 years and counting?

Whereas 10 years ago L’Opéra was the pioneer and innovator, today a dozen or more brands, including some international names, have followed L’Opéra’s lead and entered this market space which is among one of the fastest-growing in the F&B industry. The French patisserie which was largely confined to the pastry shops of Five-Star hotels has found its way to the high street and is no more confined to an elite clientele. Without being pretentious, we can say that there is a marked shift in that segment and we at L’Opéra pride ourselves for having played a significant role in that transformation. Kazem Samandari (KS): Yes, already 10 years. ETHospitalityWorld (ETHW): Ten years into the patisserie business in India, what are the major shifts you have noticed among consumers?

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