When life gives you lemons, make lemon meringue.
After I was diagnosed with celiac disease in 2002, I finally understood why so many of my favorite treats were making me sick. It also marked the beginning of a new mission—to keep the deliciousness in my life despite my new gluten-free diet.
As a trained pastry chef and master cake decorator, I spent years working in some of Southern California’s most acclaimed bakeries alongside my husband, Alam. With a desire to redefine what gluten-free pastry and baking could be, we created, tested and perfected the recipes that are the foundation of the Lilac Pâtisserie experience.
Since our opening in 2015, we’ve never compromised on the taste, texture, artistry, or quality of our creations. In addition to making all of our flour blends in-house, we strive to source our ingredients from local or organic purveyors and keep a dedicated gluten-free kitchen. But we take the greatest pride in offering all of our customers moments of joy, connection and deliciousness, regardless of their dietary restrictions. In fact, many visitors never even know we’re gluten-free and that’s, perhaps, the biggest compliment of all.
Are you passionate about pastry? Buoyant for bread? Devoted to details?
Then consider joining the Lilac Pâtisserie team.