• Bey to Bay: Cornmeal Peach Whiskey Cake

    This is the second post for the Bey to Bay coffee and pastry pairing collaboration project with my dear friend Jeremy Kelley. We grew up on opposite sides of the world (Beirut x Bay Area) but with the same Mediterranean climates and ingredients. Follow along our posts and our hashtag #BeytoBay on Instagram! As we head

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  • Tarte Aux Fraises

    My all time favorite classic french dessert made with a buttery, crumbly pâte sucrée then topped with a silky rich vanilla crème pâtissière and delicious strawberries! Pâte Sucrée (recipe from Hint of Vanilla) 150g unsalted butter, room temperature 112g icing sugar 1g salt 50g eggs whisked (roughly 1 medium egg) 250g all-purpose flour 20g cornstarch

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  • Rhubarb Cream Scones

    A wonderful seasonal recipe that results in tender yet flaky scones. The addition of heavy cream and egg to the mixture increases the amount of fat in the dough making them richer and softer on the inside than their British counterpart. Always remember to handle the dough as little as possible to avoid a tough

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  • Orange Blossom Peach Pie with Whipped Labneh

    When I visit the farmer’s market on Sundays, I always buy a couple of necessary things like grape tomatoes, goat cheese, fresh farm eggs, herbs, mushrooms, berries, and of course tree ripened peaches. I can’t get enough of peaches during the summer time and they make wonderfully seasonal sweet pie fillings. The combination of the sweet peaches

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