Azarmeen Pavri, a Redwood City resident, began her journey into meringue baking in 2016 to share her favorite dessert from childhood with her children. Finding a lack of good meringues available, she started making her own and eventually founded Delice Glace. Her background in public health and food safety contributed to her success in creating high-quality meringues. The bakery experienced rapid growth, moving to wholesale operations and supplying local grocers. The meringues appeal to health-conscious customers as they are free of dairy, gluten, and other common allergens.
Azarmeen Pavri created Delice Glace, a meringue bakery in Redwood City, drawing on her public health and food safety science background.
The precision and attention to detail needed to craft the finicky desserts appealed to her, as a bakery is very much like a lab.
Delice Glace translates roughly to delicious frozen treat in French, and a nod to the treat's French origins.
The desserts have resonated with health-conscious customers of the Bay Area, containing no dairy, gluten, butter, or common allergens.
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