Diane Forley

Chef Diane Forley’s “roots” began at a young age while cooking with her mother and learning classic Sephardic foods. She enjoyed the kitchen so much, she sought out to learn professionally and cooked in NYC restaurants, including The River Café and Gotham Bar and Grill and L’Arpege and Maison Blanche in Paris, and pastry at L’Ecole Lenôtre. Her restaurant, Verbena, in New York City was renowned for her market menus, putting fruits and vegetables at the center of the plate. In 2009, Chef Forley opened Flourish Baking Company with a mission to transform her kitchen towards a more sustainable approach to baking using only plant-based ingredients, free from eggs, cream, milk, and butter.