Pastry Chef Rula Lutfi, founder of Lala Bon Bon Pâtisserie, has built a sweet empire on a simple philosophy: pastries should be perfected, personalized, and never pretentious. From her cult-favorite chocolate-chip cookies to her refined, French-inspired pastries shaped by her classical French training, Rula infuses every bite with intention, warmth, and a signature touch that feels unmistakably hers.
   Beloved by clients across the city and beyond, her confections have become the quiet stars of celebrity celebrations, high-profile media parties, and intimate philanthropic events where every detail matters. 
   What elevates her work goes far beyond technique — it’s the heart she pours into each pastry, the joy 
she sparks through flavor, and the genuine connection she builds with the every client.
    Preferred Health Magazine sat down with the pastry chef to talk about her culinary journey, what it takes to build a brand, and how she crafts moments and memories defined by love, artistry, and the kind of good energy that keeps people coming back for more.

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Preferred Health Magazine: What first inspired your love for pastry, 
and when did you realize it could grow into a successful business?  
Pastry Chef Rula Lutfi: Each weekend, my mother transformed the kitchen into a bustling stage, preparing a lavish meal for the family. In our culture, food binds us — those long, shared meals were where stories were told, and connections deepened. My mother not only supported my love of cooking but pushed me to turn it into something lasting, encouraging me to write a cookbook and follow my passion. 

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PHM: Transitioning from chef to entrepreneur requires a mindset shift. What was the defining moment that pushed you to build your own brand? And what does your brand project about your pastry?
RL: Defining moment: While trying to live a healthier lifestyle myself, I repeatedly adapted desserts into cleaner, better versions—and when I saw the impact, I committed to sharing this approach more 
widely as a trained pastry chef. What my brand projects about my pastry: My brand delivers clean, thoughtfully sourced desserts with pink, feminine branding and elegant styling, showing that healthier treats can be beautiful and indulgent. 
 
PHM: You trained in classic French pastry techniques—how has that foundation influenced your style, discipline, and creative direction today? Who have been your mentors?
RL: Training in classic French pastry gave me a foundation of rigor, precision, and respect for technique, the discipline that ensures every dessert is executed flawlessly. That structure freed me creatively: once fundamentals are mastered, I can confidently experiment with cleaner ingredients, softer flavors, and the feminine, pink-forward aesthetic that defines my branding. Anthony Bourdain inspired me philosophically. His ability to connect food with culture reminds me that pastry should tell a story and bring people together. My time training in Italy taught me warmth, intuition, and a joy for simplicity that balances French exactitude. I’ve been privileged to learn from many exceptional chefs whose exacting standards and mentorship shaped my work; their guidance instilled professionalism, patience, and a relentless pursuit of quality. Today, that legacy shows in desserts that are technically refined, thoughtfully sourced, and emotionally resonant, beautiful, balanced treats that celebrate both craft and culture.

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PHM: Pastry work demands precision and creativity. How do these qualities shape the way you run your business and lead your team? 
RL: I cultivate a positive, open kitchen where every team member feels comfortable sharing ideas — we’re all artists, and great pastry comes from collaboration. I set clear standards and processes so precision is non‑negotiable, then give space and time for creative exploration. I lead by example, coaching through hands‑on training, constructive feedback, and regular tasting sessions. Practical measures include documented SOPs, station checklists, and consistent mise en place to ensure reliability; scheduled development time for recipe testing and plating experiments to foster innovation; and fair workload planning plus team rituals to keep morale high. The result is a disciplined, accountable team that still has room to be inventive and enjoy the craft. 

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PHM: Creativity is the heart of pastry. How do you stay inspired while managing the daily pressures
of running a business? 
RL: New York keeps me inspired; its endless culinary scene, diverse cultures, and constant parade of new restaurants and desserts push me to stay curious and innovative. I stay creative by carving out regular research time (market visits, tastings, and industry events), encouraging idea-sharing with my team, and reserving focused development days for recipe testing and plating. Balancing those habits with disciplined operations, clear schedules, delegated tasks, and reliable systems lets me manage daily pressures while keeping the work exciting and forward-looking. 

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PHM: Every entrepreneur faces risks. What were the biggest risks in your early journey,
and how did you find the confidence to take them? 
RL: I began deliberately and scaled slowly, taking one step at a time to avoid burnout and maintain quality. Early risks included investing time and savings into new recipes and equipment, leaving secure roles to focus on my craft, and putting my work in front of clients before it felt “perfect.” I managed those risks by setting clear, incremental goals, testing concepts with small, real-world feedback loops, and maintaining strict financial and time buffers. That measured approach, mentorship from experienced chefs, and confidence built through consistent, repeatable results gave me the courage to keep moving forward. 
 
PHM: Your customers feel a deep connection to your work. 
What do you believe truly sets your brand apart?
RL: What sets my brand apart is a commitment to both integrity and heart: I use clean, thoughtfully sourced ingredients without compromising on taste, and every dessert is made with evident passion and care. Clients sense the craftsmanship and warmth behind each creation. In my culture, we say, “long live the hands,” meaning food made by loving, skilled hands tastes better. That combination of quality, transparency, and genuine devotion is what builds lasting connections. 

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PHM: As a woman in the culinary world, what unique challenges have you encountered—and how did they strengthen your entrepreneurial mindset?
RL: Early in culinary school, a chef warned me that the industry was male‑dominated and not always welcoming. 
I took the advice seriously, but didn’t let it define me. Navigating those realities taught me resilience, professionalism, and the importance of earning respect through consistent excellence. It pushed me to seek out strong mentors, build a supportive, diverse team, and create an environment where talent and hard work matter more than gender. Those experiences sharpened my leadership, clarified my standards, and reinforced my commitment to lifting others as I advance. 
 
PHM: What habits, values, or personal practices have been essential to your success and growth as both a chef and business owner? 
RL: I credit a few simple habits and values for my growth: consistent daily practice and attention to fundamentals keep my skills sharp, while humility and curiosity keep me open to learning from mentors, peers, and my mistakes. Clear systems, disciplined routines, and good mise en place create the structure that lets creativity flourish, and a respect for clean, thoughtful ingredients informs every decision. Equally important are empathy and collaboration, listening to my team and clients builds trust and better outcomes, and a focus on balance and self‑care helps prevent burnout, so my passion remains sustainable. 
 
PHM: For young chefs and aspiring entrepreneurs—especially women—what is the one piece of advice you most wish someone had given you at the start of your journey? 
RL: Find mentors and build a supportive network early. Don’t try to go it alone. Having people who teach you, give honest feedback, open doors, and help shoulder risks accelerates learning, preserves confidence, and makes the complex parts manageable. 

 

 

 

Whether she’s elevating an intimate gathering or adding sparkle to a star-studded celebration, Rula Lutfi brings an unforgettable blend of artistry, soul, and sweetness to every event she touches. Her creations don’t just impress—they leave a lasting feeling of warmth and delight that guests talk about long after the last bite. 
   For bespoke pastries that transform any occasion into something truly special, you can reach Pastry Chef Rula Lutfi and book Lala Bon Bon Pâtisserie for your next event through her Instagram page at https://www.instagram.com/Lala_bonbon22
Your guests will thank you.