Orly was driven to develop a gluten free baking product that didn't compromise on taste because of her food-centric husband living with celiac disease.  Originally from New Jersey and a graduate of NYU, Orly and her husband were living in Paris when Orly took an apprenticeship at Parisian pastry shop. The initial motivation was hoping to learn some of the classics so she could re-create them for her husband.... minus the gluten. But it was there she discovered her passion for baking, and Orly went on to receive her formal patisserie training from the Le Cordon Bleu Culinary Arts Institute in Sydney, Australia.  Orly pursued an independent study on gluten-free baking and worked closely with the school’s head pastry chef to figure out how different flour blends work for different products.  After several years of research, Orly was able to decipher how to create delicious tasting baked goods, breads, and pastries using ancient grains, rather than traditional flour.  Orly created a line of specialty gluten-free flour blends called Blends By Orly. Learn more about Blends By Orly on our page titled “Our Flour”.

After living and traveling all around the world, Orly has accumulated a tremendous amount of baking skills as well as knowledge of culinary delights from several different cities. The dishes on the Modern Bread & Bagel menu are inspired by some of her and her husband’s favorite foods from around the world—namely Sydney, Paris, Tel Aviv, and New York. They have put together a wonderful menu and can’t wait to share their unbelievably delicious creations with you.