leilaLove

My passion in the culinary arts began when I was twelve years old, when I began assisting my aunt in her cake shop in Tehran, Iran. I began reading French pastry books after graduating from Tehran University with a degree in French translation. I started making wedding cakes and treats as my interest in pastry expanded. I moved to Europe as a student of my craft, where my passion for artisan chocolate and pastries enticed me to train with expert pastry chefs. I relocated to Chicago in order to pursue my dream of becoming a pastry chef. It was an honor to work with "Mary Maher of The Cake Girls," America's number one cake maker and decorator.In less than a year, I was featured in American publications such as Pastry & Baking North America and Food Art. During my time at school, I learnt how to make artisan bread with Melina Kelson, one of America's first certified master bakers. Now I'm gathering all of my favorite recipes and tips with the hopes of publishing it in both English and Farsi. Meanwhile, I'm working as a pastry chef instructor at Kendall College and making Macarons and other French pastries. Here are a few of my favorites that I'd like to share with you. Macarons are the most popular of our products, which are exquisite meringue pastry cookies created with almond flour, sugar, and egg whites. The luscious fillings are created with premium chocolate and fresh seasonal fruit. Leila Love French Macarons are handcrafted to order and beautifully packaged, so they're always ready to give!