I did not leave wall street.
I started a very local and luxury brand.
All of the skills i had is a banker, i transitioned into what i wanted to do on my own.
Were you scared?
No.
i wanted to face the fear, and go on it head on.
The fear goes away pretty quickly.
What characterizes mah-ze-dahr bakery?
The word mah-ze-dahr is a word from the urdu language.
We use the word to describe the magic or essence of something that gives it its life.
U.k. star pastry and there will be something special about it, and it will be magic.
It brings you back again and again.
That is the mah-ze-dahr.
Our recipes come from all over the world, and most of things are — of them are things i have created with mike scioscia.
We like to think about things as an elevated quiet lechery that you have every day.
There are a lot of businesses that you could have gone into as a result of your previous experience.
What is it about making that — making that attracted you — bak i that attracted youn?
It is the most intimate thing you can do for someone, to make them food.
It is very soulful, and basic ,. . we take brands and build them overseas.
We still do that, where we look with luxury food brands, luxury designers and clothing consumer goods and take them
overseas to build those brands agreed to awareness around them.
That’s how i met stumbling new — tom cole atlicio.
He helped to develop the next phase of lecture on food, but when mad because i helped them overseas.
It was fortuitous and very natural.
You use the word luxury.
If that about the price, or is it about the experience?
The experience.
If you ask anyone today what they want more of, some people would say handbags or homes or watches or cars, but most everybody wants more time.
Time is the ultimate luxury, and is the one thing you do not have enough one of — enough of.
Taking time to eat is always a luxury.
Tell us some of your specialties.
One of the things i’m particularly proud of is a look that look — is a food that looks like it takes.
Our signature dish is a brown sugar cookie, that has salted caramel sauce, and toasted the cons.
It is the perfect combination of sweet, salty, chewy, crunchy, and is this beautiful bite.
This is something that you can get online?
It is.
We can sell all of them online, so we are aware of trying to make our food accessible to people.
Luxury does not mean inaccessible.
You can order it anywhere them and we deliver and ship throughout the united states.
We deliver locally in new york city, and we also sell through sandwich shops.
We are very excited.
Jetblue is launching their first class experience, and we’re going to be the exclusive pastry.
Is not having a little retail location that cost a lot per square what figure into the pricing?
It does now, but we’re working into a retail location.
Food is something that you have to touch and feel and smell.
We will be opening our first location in the west village in the summer.
Seven to 10 locations overall.
What about going overseas?
You are currently expert at helping brands moved from the united states overseas, what about your brand?
We have partners lined up for london and dubai, but we need to walk before we can run.
We need to open in the states and when we do that we can be overseas.
What about raising money?
And has been a little bit of
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