Muscade is a pastry shop opened on the main road of Fanar. The concept of this boutique is to provide home-made pastries since the laboratory is part of the shop. You can always be sure that our products are presented fresh to you as the distance between the production and the point of sale is reduced, allowing you to witness what you are eating.
As you enter the shop you are invited to taste the products before buying what you need.
A wide range of chocolates carefully selected to please different buds is available for any festive occasion. For those preferring already picked selections, you can find all sort of arrangements.

A word from the chef.

“ Be reasonably driven by your passion, it will give meaning to your life, garnish your path with tasty experiences whether they are sweet, salty, sour or bitter tell yourself life would be dull and lifeless without them. Moments could most probably make you crumbling down but turn that to your favor, sink your teeth into them and pull yourself up again for no one will ever think of doing that for you.”
Autobiography, my road to pastry.

During my studies in hotel management and tourism I was required to be trained in hotels in which throughout the journey I was lucky to be asked to join the pastry team. That was the day where my entire journey started. Being raised by artistically inspired parents, I ought to be at a young age and a pioneer in the pastry world. During my free times from university, as my curiosity and eagerness to learn more about pastry and chocolate grew relentlessly, I was enchanted by the culinary art and by the possibility of creating at your own will, amazing and fine desserts from raw materials; thus collecting, reading recipe books, modifying and creating new combinations to fit the demand of our market. The chocolate world is another universe which captured my attention; it made me discover the wildest and beautiful creations you can conceive while letting your imagination flow proudly. I baked cakes and biscuits, molded chocolate at home for festivities selling them for friends and family.
Seeing that I am growing fond of pastry and chocolate I registered for a one year program of French pastry and bakery in Lebanon into an academy, during which I trained in a small independent pastry shop and later in a bigger chain to be familiar with the Lebanese market. After that certificate, I did not judge my knowledge of pastry sufficient enough in order to launch myself into eventually running my own business so I applied to an intensive one year program in France for pastry, bakery and chocolaterie, into a renowned school in Auvergne, Haute Loire. After that, I registered for a two day workshop at Lyon, the city of chocolate in many of its shapes and tastes, where much of the pastry shops produce handmade colorful chocolate filling their window displays. There my instinct was sharpened technically and theoretically as I was introduced directly to the industry of traditional home-made pastry. I came back to Lebanon in 2013 and opened a pastry shop, a small family business in which I put in practice my expertise. A lot of my recipes are inspired from my experiences, later modified and sometimes improved to match the Lebanese market demand whereas others are exclusively created for new tastes. Each year and in every occasion, I let my imagination run free in order to make myself differentiable from other pastry chefs while at the same time see the satisfaction through my clients’ eyes.