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 have allowed 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, an R&D facility, Nix the Nut, a peanut and tree nut free snack company, and Meringueshop, an organic vegan confectionery - allow her to combine familiar baking techniques with innovative plant ingredients to introduce foods that are delicious, nutritious, and engaging.