During my summer visits with my family in Sidi Bou, a small coastal town near Tunis, my grandmother taught me the Mediterranean tradition of always offering the very best of what you have. We used to handpick the most “noble” ingredients from her garden - almonds and blossoms to distill our own orange flower water - to make Tunisian delicacies for our family gatherings as an expression of gratitude and as a way to spread happiness to the ones we love.
Summers baking with my grandmother inspired me to later travel the Mediterranean, studying the most advanced baking techniques from some of the best chefs in the region. And now, in my kitchen in New York City, I pass down these traditions to my daughter Layla, baking 5000 years of history into each delectable bite. From grandmother’s garden to the culinary schools across the Mediterranean, Layla’s Delicacies will always be an offering of the very best - it’s the Mediterranean way.