KANSAS CITY, MO — According to a 2026 ranking from Tasting Table, Verzênay is one of the best French-inspired bakeries in the US. The bakery is the brainchild of Arshiya Farheen, a Paris-trained executive pastry chef who built a menu around fusing classic French techniques with her Indian background.
Take the Thandai shortbread and Desi Velour. The former is based on an Indian dessert milk drink made with star anise, cinnamon, cardamom and black pepper; the latter combines the aromatic pull of cardamom mousse with the warmth of carrot halwa and the crunch of a saffron rice crispy.
“Customers are gravitating toward balanced sweetness, brighter acidity and layered textures,” Arshiya said. “There’s growing curiosity around global flavors like chai spice, cardamom and pistachio, especially when they feel approachable. But, at the same time, classics still matter; they just need more refinement.”
Current product volume at Verzênay proves this is true. On average, the bakery sells between 2,000-5,000 pastries, 280-350 cakes and petite desserts, and 450-600 loaves of bread weekly.
About those bread loaves.
At the 2025 International Baking Industry Exposition, Verzênay took home several World Bread Awards, including a first-place win for its signature six-braid challah, a second-place finish for its baguette and a gold certificate for its cheese sourdough loaf.
“It was a great accomplishment,” said Aqeel Wahiduddin, co-founder of Verzênay. “We didn’t expect to get recognized in all the categories we competed in. That was validating as a standalone bakery to be recognized on a national scale. We’re committed to our level of craftsmanship, and [getting recognized] is really paying off for us in the long haul.”
Back to its roots
Verzênay’s farmers market origins shaped its commitment to sourcing local ingredients and gradual menu expansion. The business has grown from its humble start into a nationally recognized bakery, with an eclectic menu that features Pistachio Escargot, passion fruit ricotta cakes, Earl Grey macarons and raspberry rose croissants.
As Arshiya noted, people didn’t just discover Verzênay; they also returned to it.
“What started with a pastry table grew organically through word of mouth, repeat regulars and wholesale customers,” she said. “When we innovate, we focus more on seasonal flavors, updated formats and continuous refinement of technique.”
PD behind the bench
Arshiya and Aqeel’s product development strategy is driven by an understanding of whether a current flavor trend will deliver lasting ROI for Verzênay or generate short-term buzz. They take a thoughtful approach to product testing and continuously monitor customer behavior, including repeat purchases, catering requests and steady weekly sales.
“This tells us far more than social media ever will,” Arshiya said. “Over time, patterns emerge, and those patterns guide our products’ permanence.”
A slate of core offerings is driving the strongest margins. But, while laminated pastries, celebration cakes and bread loaves perform the best, there’s always room for the more labor-intensive items inspired by the bakers’ various origins and backgrounds. At Verzênay, thoughtful execution is the foundation for success.
This story has been adapted from the July | A2 2026 Craft to Crumb special edition mini-mag. Read the full digital issue here.
