PetitsDélices

Mouna grew up in Casablanca, in a house where the sablés were made by the nanny who had made them for the family for as long as anyone remembered — recipes kept by hand, corrected a little every year, never written down. She learned them young, standing at the counter, and kept them.

For most of her life she baked only for the people she loved. She began selling recently, when the requests would not stop.

Nothing here is industrial. Every ingredient is chosen and tested before it is allowed in; every batch is a tray, made in a home kitchen in Dublin, California, to the standards she was taught.