Meringueshop 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. Her restaurant, Verbena, wine bar, Bar Demi, and botanically-inspired cookbook, Anatomy of a Dish
, established Diane at the forefront of the plant-based movement.
Currently, Diane bakes from her R&D kitchen, Flourish Baking Company located in lower Westchester, developing new products and food concepts. This Spring, she launches meringueshop, an organic vegan confectionery, developed out of her work in vegan baking and her exploration into the possibilities of aquafaba.
04/17/17 "Vegan Meringues Made From Aquafaba," New York Times
04/18/17 "First All-Vegan Aquafaba Meringue Store Launches," VegNews
04/18/17 "The 'Meringueshop' Sells Meringues Made with Aquafaba Instead of Eggs," Trendhunter