Persian Pastries

About This Course

In this class, you will learn all about the foods of Iran: its history and cuisine, how its climate and geography affects cooking/baking trends, and how to replicate them, as well as the art of Persian sweets and pastries. She will also discuss chocolate and it's place in Iranian cuisine, and together make different variations of classic sweets using chocolate.

About Chef Sahar Shomali

Chef Sahar Shomali is an Iranian Pastry chef and Baker, residing in Los Angeles.

Born and raised in Tehran, she started baking at an early age, joining summer baking classes and reading cookbooks in her spare time. After immigrating to the United States and attending Culinary School, she spent 12 years working in some of the Best Kitchens in Los Angeles, such as Spago, Lucques, and Hotel Bel Air.

In 2018 she established Kouzeh Bakery, a cottage bakery, dedicated to the art of Iranian Bread. Her goal is to research, recreate and document the many different bread and baked goods of Iran, and introduce them to the bread lovers of the world.