My name is Lior Mashiach, I’m a Pastry Chef and a baker.
I remember as a little girl, walking into the kitchen when my mom was baking, looking for ways to help her, or just be a part of that experience. Maybe mixing cake batter with a wooden spoon, or later on whisk heavy cream using a mixer for the first time. I remember how fascinated I was by it. Just watching heavy cream transitioning to whipped cream.
I always knew I was gonna work with my hands, that was a given.
When I was 24 years old, I started working at “Raphael” restaurant in Tel-Aviv. It was then, working in my very first job in this profession, I realized how incredibly difficult it really is. I also realized, I’m in love with the kitchen. A year and a half later, I moved to New York, and attended the Classic Pastry Arts program at the International Culinary Center (formally known as the FCI) in Manhattan. I graduated with honors, and continued on, took the International Bread baking course. I graduated it with honors as well.
When I lived in New York, I interned at Eataly, The Mercer Kitchen, and Ron Ben-Israel Cakes.
When I moved back to Israel, I started working as pastry chef of “Pronto” restaurant in Tel-Aviv. I worked there for two years.
In the summer of 2015 I interned at the Danish restaurant NOMA (former no. 1 restaurant in the world). I started writing a blog about that experience.
I write about food, I take photos of food, I make food, I LOVE food.
IMPORTANT: All of the recipes and photos on this website were written and produced by me, as long as I don’t specify otherwise. All rights reserved to me, any use of the content on the website with no written contract is prohibited.