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. meringueshop developed out of her work in vegan baking and her exploration into the possibilities of aquafaba.
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