I’m a graduate of a professional culinary school in Tel-Aviv, as well as having completed several internships and courses. I have worked in several pastry shops in Israel and collaborated with high-end catering companies and cafes, which served my pastries.
I love sweets. Loved them ever since I was a child. (well, who doesn’t?),
But more than eating sweets, I like to make them happy.
I love to see people’s reaction when they try a cake or a pastry I made.
How most of them close their eyes, as if they are enabling their whole body to taste this pastry.
How they smile when their taste buds picked up the rich and wonderful texture that comes with the amazing taste they felt a second earlier. This is joy to me. This is what I was meant to do.
A few years ago, after having kids and understanding the importance of what we eat, I began studying nutrition and for a couple of years even decided to abstain from gluten and refined sugar.
Because of my personal experience, I have learned how hard it is to still find pastries or sweets that fit my nutrition choices and are still delicious. So I entered the kitchen and started experimenting .
I no longer abstain from gluten and sugar, but my knowledge in patisserie for specialized nutrition has grown a lot. It is my belief that any nutrition diet should not prevent anyone from eating things they love, whether it be Vegan, Paleo, Gluten free, dairy free, sugar free or anything else for that matter. Specialized nutrition sweets should be “stand alone” and not just be “good for a vegan cake”, or “nice, but you can feel its gluten free”.