Pâtissière Arshiya Farheen bakes artisanal French desserts like seasonal Fruit Tarts, Quiches, Savory Tarts, Cannelés, Cakes, Éclairs, Chausson aux pommes (French turnovers) and more, mostly using locally grown ingredients. Verzênay was born when Arshiya moved to Paris to learn and excel in the art of French pastries. After graduating from the Ferrandi School of culinary arts, and working at Delmontel boulangerie-patisserie and hotel Le Meurice, Verzênay became her means to share the French passion for designer pastries, using the highest quality ingredients. Arshiya and her husband Aqeel run this small family business. Their passion for products from local farms, and their belief in using natural or organic foods for over a decade, is reflected in the quality of their desserts.