When French luxury patisserie Ladurée entered India in 2020, it wasn’t under the best circumstances. The world was in a pandemic-induced lockdown with crippled supply chains and shuttered cafés. Yet, four years later, Ladurée has expanded to six cities with plans for over 15 outlets in 2025–26. With revenues growing 20% year-on-year and retail contributing 60%, the brand is scripting an ambitious growth story in India.

Globally, Ladurée is a 160-year-old French icon, best known for its signature double-decker macarons—15,000 of which are sold daily across its 100+ stores in 21 countries, from Tokyo to Los Angeles. In an interview with Fortune India, Chandni Nath Israni, co-founder of C.K. Israni Group, which brought Ladurée to India, says that introducing the Parisian art de vivre to the country has been both a challenge and a privilege. Edited excerpts: 

Four years in, how would you describe Ladurée’s India journey so far?

The journey began in May 2020, during the lockdown, when we signed the brand digitally with David Holder of Ladurée. From navigating the F&B space as a first-time entrepreneur to opening outlets across Mumbai, Kolkata, Pune, Bangalore, Hyderabad, and Delhi, every step has been a milestone.Some of our biggest achievements include the launch of our flagship boutique and café in Delhi, expanding to a pan-India presence, and tie-ups with India’s most prestigious hotels such as Taj, The Ritz-Carlton, and Park Hyatt. We’ve also introduced limited-edition collections and seasonal menus that resonate with the Indian palate while staying true to Ladurée’s French savoir faire.What gives me the greatest pride is taking Ladurée to seven cities in just four years and building a roadmap for more than 15 more outlets in the coming year. For me, this dream is about giving India a borderless Parisian experience.

Bringing a 160-year-old French luxury brand to India couldn’t have been easy. What were the toughest challenges?

The challenges began with Covid itself—building infrastructure, sourcing equipment from Paris, and setting up our 20,000 sq. ft central kitchen in Noida. Since I was not from an F&B background, I had to learn everything from scratch, from recipes to logistics.But the biggest challenge was blending Ladurée’s Parisian heritage with Indian consumer expectations. That’s why we created India-only products like the Chicken Tikka Club Sandwich or festive specials like a Diwali dessert diya, while staying true to Ladurée’s legacy.

How do you decide which cities to expand into?

Our strategy is data and consumer-demand-driven. For example, Kolkata was not part of our phase-I plan, but the city’s huge demand for gifting and wedding orders convinced us to open there even before Bangalore. We’ve also seen private clients fly in and order ₹50 lakh worth of macarons during Covid.Such signals show us where the market is ready. Tier II and III cities are next, as their consumers are increasingly global in their aspirations. 

Ladurée has opened cafés, salons, and even carts. Why experiment with so many formats?

We adapt formats based on location and consumer profile. The flagship salon formats, like in Khan Market and Jio World Plaza, give the full Parisian experience. Cafés, like in Kolkata’s Quest Mall, cater to high-footfall spaces. Cart models at Taj Land’s End and UB City allow for luxury on the go. And now, we have exclusive formats for hotels, like the Ritz-Carlton Pune and the Park Hyatt Hyderabad.Each format helps us understand the market and make the brand accessible in different ways.

Macarons are your bestseller in India. What makes them click so strongly with consumers here?

Macarons are our hero product—we sell over 40,000 a month. They resonate because they’re indulgent yet light—just 60 calories for a vanilla macaron, gluten-free, made with all-natural ingredients.Our offerings include classics like Pistachio, Rose Petal, Salted Caramel, and Marie Antoinette, priced at ₹275 each. We also offer premium creations like the Dark Chocolate Coated Raspberry (vegan) at ₹325. Gifting drives strong sales too, with customisable macaron boxes ranging from six pieces (₹2,100) to 54 pieces (₹16,000).In a country where sugar consumption is high but health consciousness is growing, macarons hit the sweet spot between luxury, wellness, and everyday indulgence. 

Why stick to a company-owned, company-operated model instead of franchising?

Quality control is non-negotiable for us. Our 20,000 sq. ft central kitchen in Noida, which we call the “lab,” ensures that every macaron or pastry matches Ladurée’s Parisian standards. From sourcing ingredients to managing cold storage, everything is streamlined.A company-owned model also helps us preserve Ladurée’s legacy and ensure consistency across outlets. 

You’ve often said Tier II and III cities are the next growth story. What makes you so confident?

Tier II and III cities are no longer “secondary.” Their consumers are global, aspirational, and ready to spend. Infrastructure, education, and disposable incomes are rising fast.That’s why I say soon, we won’t call them Tier II or III; India will be one integrated consumer story. My vision is for Ladurée to become a “café next door”—a brand that feels aspirational yet accessible.

From weddings to Diwali hampers, gifting and catering seem to be strong revenue streams. How important are they for Ladurée India?

Gifting and catering are key to our positioning. From opulent Indian weddings where we’ve recreated a Ladurée café inside the venue, to festive hampers for Diwali and Rakhi, these verticals deepen our connection with consumers. While seasonal, they add significant revenue and help us integrate French luxury into Indian traditions.

Ladurée is more than food—it’s an “experience.” How do you make that resonate with Indian consumers?

For me, it’s about curating a “mini Champs-Élysées” in India. At Khan Market, for instance, we recreated a Parisian salon with Indian touches. Our gifting adapts to Indian festivals—Diwali, Rakhi, Christmas—while staying true to French luxury.This cultural blending ensures Ladurée feels rooted in its 160-year heritage but also relevant to India. The experience is what sets us apart: it’s not just about eating a macaron, it’s about feeling Paris in your own city.