Burnt Honey Pie

Obsessed with the ancient alchemy of Honey and heat, Melissa reimagines the classic holiday Pie with a custard made from our deeply toasted Wildflower Honey, caramelized until it glows like amber. The custard is poured into a base of pasta frolla, the traditional Italian sweet pastry dough crumbly, buttery, and delicate then crowned with a Beeswax scented sabayon for a silken, aromatic depth and a dusting of Bee pollen as a finishing touch.

Known for her years as pastry chef at San Franciscos Mister Jius and currently helming Grand Opening, Melissa is revered for her meticulous craft and her ability to turn simple ingredients into something transcendent.