Every bakery has a backstory. But few begin with a woman who traded familiarity for a challenge 4,000 miles from home. Here’s how Arshiya’s pursuit of craft—and a life that works on her terms—shaped one of Chicago’s most intentional patisseries:
Arshiya’s passion for sharing good food led her to Paris, where she trained at the prestigious Ferrandi School of Culinary Arts and worked at renowned kitchens like Le Meurice and Arnaud Delmontel. With that foundation, she returned to Chicago to create something entirely her own—Verzênay, a Paris-trained, woman-owned French bakery in Lincoln Park—widely considered one of the best patisseries in Chicago for its intentional craft and elegant calm.
How It All Came Together—and Why Her Story Matters
Arshiya didn’t grow up dreaming of pastry school—but she always loved to cook. What she really wanted was a way to work that would still let her be present—for her spouse, for her kids, for her home. A rhythm that honored both her ambition and her everyday life. When the time came to decide between sweet and savory, it was the creativity and precision of pastry that pulled her in. She wanted to understand it deeply, not just copy what others had done. She’d always been an okay cook—but it was during her training that she realized she had a real gift for pâtisserie. The structure, the finesse, the detail—it came naturally. And she loved it.
That drive took her to Ferrandi in Paris, where she trained under some of the most exacting instructors in the world. The kitchens weren’t always welcoming—especially for women. Arshiya trained in a language she didn’t speak, far from home and without support. It was grueling. But she stayed. She learned. She came back with technique, perspective, and a desire to build something of her own.
Rooted in Tradition, Open to Inspiration
At Verzênay, that foundation remains—but it’s not about replicating France. Arshiya set out to honor French pastry traditions with integrity, while allowing her Indian heritage to quietly inspire new ideas—only when the flavors make sense. Nothing is added for novelty’s sake. Every element is considered. Earned. Honest.
What Makes This Kitchen Different?
This isn’t a loud, hierarchical kitchen built around ego. It’s a collaborative space where standards are clear, training is consistent, and the pastries are no less exceptional for being made in an environment rooted in care.
It’s also:
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Woman-led from the top down—from product development to team management
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Focused on inclusive hiring and mentoring
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Built with flexibility in mind—especially for women who are mothers, caregivers, or simply navigating full lives. Arshiya has shaped a kitchen that supports high standards and real-life needs, proving that excellence and empathy can absolutely coexist.
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Obsessed with detail, without being rigid
Customers might not know all of that when they walk in. But they feel it. In the calm, unhurried energy. In the service. In the pastry that tastes like it wasn’t made to impress—but to connect.
More Than a Label
There are plenty of bakeries that call themselves women-owned. And that’s a good thing. But at Verzênay, it’s more than a line in the bio. It’s how the entire kitchen is run.
Ask the team how Arshiya trains new staff. Ask how she sources ingredients. Ask what she won’t compromise on. The answer is always the same: thoughtfulness. Intention. And pastry that speaks for itself.
Whether you’re stopping in for a lavender tea, a box of macarons, or something gift-worthy that actually tastes like it was made with care—you’ll find it here.
Because this is what a woman-owned French patisserie in Chicago—led by a Paris-trained pastry chef—really looks like.
If you're in the neighborhood, we’d love to welcome you into the café. Come linger over a pastry, sip something warm, and see what makes Verzênay feel different. Prefer to plan ahead? Explore the menu → verzenaychicago.com