As a Pakistani immigrant, I grew up eating desserts containing a flavorful blend of South Asian ingredients and spices. When I began baking, my love for Indian and Pakistani ingredients only flourished and I found myself going back to the flavors of my childhood. I started by adding pinches of cardamom into swiss meringues, soaking babka bread in rose water and splashing saffron infused syrup into curds.  After a great deal of experimenting and refining, I have created a line of ever-changing of South Asian fusion baked goods. Each intentionally designed to be unique works of art with seasonal ingredients, fresh fruit, local flowers and oh so much care.

I hope you enjoy.