Bridging the rigor of classical French pâtisserie with the soul of Iranian culinary heritage in a private, climate-monitored atelier.
My journey began in my home kitchen, crafting viennoiserie and French classics from raw ingredients. That dedication quickly blossomed into a boutique pastry venture, and today, into my private dedicated atelier in the Jordan district of Tehran.
Every day in the workshop is an exploration in texture, balance, and visual poise. We focus on multi-layered entremets, hand-laminated puff pastries, and golden choux. By combining pure French technique with beloved Iranian notes—such as ruby sour cherries, rich Kerman pistachios, and roasted botanicals—we create a dessert experience that is novel yet deeply authentic.
