Hi, I am Nour
I grew up in my grandmother's kitchen, where the simit came out of the oven at six and the neighbors came by at five past. I worked in restaurant kitchens for eight years before opening a tiny bakery in my own home in 2021.
Everything is made by hand in small batches: no mixes, no shortcuts, real butter, and flour from a mill in Texas. I bake for about six events a week, so every order gets my full attention.
- 2021Opened the home bakery
- 600+events baked for
- 10 to 150guests per event
