Bio
Verzênay Patisserie was born when Arshiya Farheen moved to Paris to learn and excel in the art of French pastries. After graduating from the Ferrandi School of Culinary Arts, Paris, and working over there at the Delmontel boulangerie-patisserie and hotel, Le Meurice, Verzênay became Arshiya's means to share the French passion for high quality bread, pastries and desserts.
Arshiya and her husband, Aqeel, have run this small, family business since 2014. Their passion for products from local farms and their belief in using natural, organic foods for over a decade is reflected in the quality of their desserts.