Food is never just food. It is an archive of memory, an act of transmission, a conversation between generations. My kitchen is where I reconcile my Sephardic roots, my time in Toulouse and Jerusalem, and my love for disciplined craft.
The Art of Dough
From wild sourdough cultivated over weeks to Neapolitan pizza baked at extreme heat — working with dough is meditative, unforgiving, and endlessly rewarding. Science meets intuition.
Heritage on a Plate
Shabbat tables, matzot for Pessah, traditional Sephardic pastries, kosher interpretations of Indian curries — food becomes a living archive of where we come from.
What I Explore
Bread & Sourdough
Long fermentation, open crumb, artisan crust.
Pizza
Neapolitan style, wood-fired ambition, creative toppings.
Shabbat & Jewish Food
Challah, cholent, traditional dishes for the holy day.
Indian Crossover
Kosher interpretations of Indian flavors and spice blends.
French Influences
Pastry, brioche, and the Toulouse boulangerie spirit.
Experiments
New fermentation, unusual flavor pairing, seasonal creativity.
Kitchen Gallery
Interested in a workshop?
Private baking sessions, culinary storytelling experiences, and Jewish food heritage workshops — for individuals, families, and small groups.