Chef and founder, Diane Forley, has been a long-standing advocate and practitioner of plant-based cooking and baking. Diane’s “roots” in modern American and classical French kitchens enabled her to develop a personal approach to cooking and baking that breaks with, yet remains mindful of, tradition. Having been at the forefront of the plant-based movement through her restaurant, Verbena, her wine bar, Bar Demi, and her botanically-inspired cookbook Anatomy of a Dish, Diane’s current venues - Flourish Baking Company and meringueshop, an organic vegan confectionery - combine familiar baking techniques with innovative plant ingredients to introduce foods that are delicious, nutritious, and engaging.

book cover

PRESS