• PURE INGREDIENTS MIXED TOGETHER in THOUGHTFUL and CREATIVE WAYS

  • A DELECTABLE JOURNEY of MYSTERY and DESIRE

  • CREATED by UMBER AHMAD, DISCOVERED

    by TOM COLICCHIO

  • MAH-ZE-DAHR DESCRIBES the FLAVOR EXPERIENCE of a FOOD, the MAGIC, the INTANGIBLE 

We produce our goods by hand in small batches. To ensure we can put all our love and attention into every order, we limit our weekly production. If we have met our fairly large baking limits for the week, we will notify you and put you at the head of the line for the following week. Trust us, they are worth the wait! For your holiday treats, any orders placed after Tuesday, December 17th, are not guaranteed to arrive by December 25th.

All bakery items are made to order. Since our doughs often require resting time, we generally require 48 hours to prepare your order. Because we believe in the goodness and purity of every ingredient, we don’t add preservatives to our treats. As a result, they are best enjoyed fresh.

 

In order to ensure freshness and safe travels, we ship everything via USPS Priority Two-Day shipping, Federal Express overnight or two-day air. Our shipping days are Monday, Tuesday and Wednesday. We can ship anywhere in the United States. If you live in the NYC area, we will bring them to your door the same day they are prepared. For your holiday treats, any orders placed after Tuesday, December 17th, are not guaranteed to arrive by December 25th.

HEAVEN IN A BOX: OUR SAMPLER

A box overflowing with almost everything we make is the perfect way to fall in love with us.  Admittedly, you'll have trouble picking a favorite.  But that's okay, we don't have just one either.  Immerse yourself in the ultimate Mah-Ze-Dahr experience.

INGREDIENTS

Box includes Mah-Ze-Dahr Bars, Dark Chocolate Brownies, Shortbread, Chocolate Chip Cookies, Chocolate Explosion Cookies and Peanut Brittle.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
CREAM SCONES
FOR 6

Featured in O Magazine's O List, May 2014.

 

Abandon every thought you’ve ever had about a scone only being a vehicle for butter & jam.  Bite into the sugar-dusted crust and lose yourself in our flaky, light confections.  Try them studded with dried Michigan cherries, nuggets of chocolate, or simply unadorned.  Eat them warm, trust us on this one.

INGREDIENTS

Flour, fresh cream, fresh creamery butter, sugar, kosher salt, leavening. May also include dried tart cherries or chocolate.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
CHOUXS
FOR 6

Our whisper-thin puff of pâte à choux pastry is enveloped in a delicate sugar cookie crust and then filled with a decadent vanilla pastry cream. Quite possibly the perfect food.

 

Available for NYC-area delivery only, no shipping.

INGREDIENTS

Flour, fresh creamery butter, eggs, fresh cream, whole milk, sugar, vanilla bean, corn starch, gelatin, kosher salt.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
BANANA BREAD
PER LOAF

There’s something magical and nostalgic about bananas baked into bread.  Satisfying and intense, you may be tempted to call it cake.  We are.  Each loaf comes scored for 8 generous portions.

INGREDIENTS

Fresh creamery butter, bananas, sugar, eggs, flour, leavening, crème frâiche, pure Madagascar vanilla extract, kosher salt.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
MAH-ZE-DAHR BARS
FOR 6

Featured in Food & Wine Magazine as Editor’s Top Ten Picks, February 2013.

 

Our signature treat starts with an oatmeal brown sugar cookie base, which is topped with toasted pecans and decadent chocolate bits. All of this is then bathed in a brown butter salted caramel sauce and baked to marry the flavors together. Each bar is 3”x3”

INGREDIENTS

Fresh creamery butter, oats, pecans, semisweet chocolate, brown sugar, flour, vanilla extract, leavening, fleur de sel, fresh cream.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
TOASTED COCONUT BREAD
PER LOAF

Precisely as coconut should be: lightly sweet and delicately balanced with just the right amount of vanilla bean.  Each bite is better than the last.  Each loaf comes scored for 8 generous portions.

INGREDIENTS

Fresh creamery butter, flour, sugar, coconut milk, shredded coconut, eggs, vanilla bean, leavening, kosher salt.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
DARK CHOCOLATE BROWNIES
FOR 6

Featured in NY Magazine as one of New York's Best New Browines, November 2013.

 

The perfect bite of dark chocolate and the tiniest hint of crunch to the crust, topped with a dusting of confectioners’ sugar.  This is a rich, intense chocolate experience. Each bar is 3”x3”

INGREDIENTS

Fresh creamery butter, Valrhona cocoa, flour, sugar, eggs, bittersweet chocolate, pure Madagascar vanilla extract, fleur de sel.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
DOUBLE SHORT LOAF
PER LOAF

Born of our alliance with Intelligentsia Coffee, we created a chocolate loaf brimming with the cult coffee roaster’s Black Cat Espresso, dark brown sugar and the deepest chocolate we could find.  We adore that it sinks a bit in the middle.  It just intensifies our love affair with this luscious beauty.

 

PS Double short? il doppio ristretto, two short shots of espresso to magically balance the chocolate and create an obsession-worthy experience.

INGREDIENTS

Fresh creamery butter, bittersweet chocolate, dark brown sugar, eggs, flour, Valrhona cocoa, espresso, leavening, pure Madagascar vanilla extract, kosher salt.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
HAND PIES
FOR 6

Inspired by our childhood toaster pastries, we created buttery, flaky crusts and filled them with Nutella chocolate hazelnut spread, bananas or seasonal fruit preserves.  They promise to create new taste memories for kids and adults alike.  A variety of flavors available, based on season and the mood in the kitchen.

INGREDIENTS

Flour, fresh creamery butter, sugar, eggs, milk, kosher salt. May also contain fruit, hazelnuts, Valrhon cocoa, pure Madagascar vanilla extract.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
CHOCOLATE CHIP COOKIES
FOR 6

Traditional cookies baked to chewy, salty-sweet perfection. The taste experience is taken to a new level with the combination of chocolates, sugars and a hint of French sea salt.

INGREDIENTS

Fresh creamery butter, dark and semisweet chocolate, brown sugar, flour, eggs, leavening, pure Madagascar vanilla extract, fleur de sel.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
DARK CHOCOLATE EXPLOSION COOKIES
FOR 6

When a brownie meets a cookie, the result is this surprising little gem. Deep chocolate dough is rolled in confectioners’ sugar, and then baked until the decadent chocolate cookie breaks through the white peaks of sugar crust. Seriously.

INGREDIENTS

Fresh creamery butter, flour, brown sugar, Valrhona cocoa, bittersweet chocolate, eggs, milk, leavening, pure Madagascar vanilla extract, confectioners’ sugar, kosher salt.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
PEANUT BRITTLE
PER POUND

Featured in designer Rachel Roy's The Life digital magazine as Rachel's Fave, April 2013.

 

Sweet, buttery, hard and crunchy, the perfect salty + sweet treat. Enough to share, but you won’t want to!

INGREDIENTS

Peanuts, sugar, fresh creamery butter, kosher salt.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
THE DEVIL IN GANACHE CAKE

A fudgy intense chocolate cake enrobed in a whipped chocolate ganache frosting.  Two layers, endless possibilities.  Available in two sizes, 4” and 9”.

 

Available for NYC-area delivery only, no shipping.

INGREDIENTS

Fresh creamery butter, white + brown sugars, buttermilk, Valrhona cocoa, bittersweet chocolate, flour, cream, coffee, pure Madagascar vanilla extract, leavening, kosher salt.

SIZE QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
HEAVENLY CHEESECAKE

Light and fluffy, this cheesecake whispers with a hint of lemon zest and vanilla bean. Nestled into a dark chocolate or graham cracker cookie crust, this creamy confection will surprise and please even the toughest of palettes. Available in two sizes, 4” and 9”.

 

Available for NYC-area delivery only, no shipping.

INGREDIENTS

Cream cheese, sour cream, eggs, sugar, lemon, pure Madagascar vanilla bean paste, fresh creamery butter, cookies for crust.

SIZE QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
CANDIED PECAN BRITTLE
PER POUND

Some call it gilding the lily.  We call it more of a great thing.  Our brittle is now also made with candied Georgia pecans.  Bathed in the sweet, buttery crunch of brown butter candied shell, this brittle is the best of the autumn season celebrated.

INGREDIENTS

Pecans, sugar, fresh creamery butter, kosher salt.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
Vanilla Bean Shortbread
PER DOZEN

Vanilla Bean Shortbread: Decadent cookies made with pure Madagascar vanilla bean paste and deliciously salted butter.  The perfect bite every time.

INGREDIENTS

Fresh creamery butter, sugar, flour, pure Madagascar vanilla bean paste, fleur de sel.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
Toasted Cumin Shortbread
PER DOZEN

A savory approach to the traditional shortbread, toasted cumin seeds bring out the earthiness in these cookies.

INGREDIENTS

Fresh creamery butter, sugar, flour, cumin seeds, ground cumin, fleur de sel.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
Butter Pecan Shortbread
PER DOZEN

Butter cookies taken to the next level studded with roasted, buttered pecans.  Sweet salty perfection.

INGREDIENTS

Fresh creamery butter, sugar, flour, pecans, pure Madagascar vanilla bean paste, fleur de sel.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
Spiced Orange Shortbread
PER DOZEN

Oranges are first immersed in a simple syrup infused with exotic spices, then incorporated into these bright, flavorful take on the butter cookie.  They will remind you of holidays and everydays.

INGREDIENTS

Fresh creamery butter, sugar, flour, oranges, pure Madagascar vanilla bean paste, spices, fleur de sel.

QTY
ADD TO CART
ADD TO CART
ADDED Continue Shopping Checkout
  • Conceived, built and run by lovers and purveyors of food, Mah-Ze-Dahr Bakery transports the curious on a delectable journey of mystery and desire that will elevate the baked good to a piece of comforting decadence that can be experienced every day.

     

    In Urdu, the word mazedar describes the taste essence of food, its flavor and magic that make it delicious. This one word captures the life of a taste experience, unique to each person but cohesive in its stories. It represents something that one cannot describe but wants to experience over and over again.

    Like the meaning of Mah-Ze-Dahr, the bakery is a culmination of years of traveling the world and experiencing people through their food, decades of culinary and restaurant experience, and the staunch belief that what you eat changes who you are.

    About Mah-Ze-Dahr
    Learn More
  • Umber Ahmad grew up traveling around the world, belonging simultaneously everywhere and nowhere. Her family is from Pakistan and she grew up in a town in northern Michigan filled with first-generation Finns and Swedes. The magic of spices was first taught to her in Pakistan, where as a very young girl she learned that food had a language all its own. After studying genetics and business, Umber spent much of her career in finance. During her tenure as an investment banker, she was the subject of “Risk|Reward”, a critically acclaimed 2002 TriBeCa Film Festival-premiered documentary film about women on Wall Street.

    While she continues to work closely with luxury brands, world-renowned chefs and restaurateurs to expand their concepts globally, Umber has found with the bakery the perfect intersection of all her expertise. By combining her business acumen, science education, and cultural knowledge, she is creating a food story like no other. As the first Colicchio Discovery brand, Umber is thrilled and honored to be building the next great culinary experience with Mah-Ze-Dahr Bakery. It is through the making and sharing of her treats that she has found her true voice.

    Umber Ahmad
    Founder & Head Chef
    View Bio
  • Tom Colicchio is the chef/owner of Craft restaurants and ‘wichcraft. Born and raised in Elizabeth, NJ, Tom opened Gramercy Tavern with Danny Meyer in 1994. In 2001, he opened the critically acclaimed Craft. Eleven years later, there are Craft restaurants in New York, Los Angeles and Dallas; Craftsteak in Las Vegas and Foxwoods, CT; Craftbar in New York; Colicchio & Sons in New York; and ‘wichcraft sandwich shops in New York, San Francisco, and Las Vegas. Tom also opened Riverpark with ‘wichcraft chef Sisha Ortuzar.

    In May 2010, Tom was awarded The James Beard Foundation’s coveted “Outstanding Chef Award.” In 2006, he began applying his years of experience to cable television as the head judge on Bravo’s hit reality cooking series “Top Chef”, now in its 10th season. Tom is also the author of three cookbooks, Think Like a Chef (2000), Craft of Cooking (2003), and ‘wichcraft (2009). Known around the world as the man who discovers the next great chefs, Tom has created the Colicchio Discovery Platform. Leveraging his deep culinary and market expertise, he will identify, curate, mentor and support the most innovative and promising food enterprises.

    Tom Colicchio
    Advisor—Colicchio Discovery Platform
    View Bio
  • Jeffrey Zurofsky started cooking at the age of eight. He paid his way through school in the area’s best restaurants, and became sous chef at the Mobil 4-star La Residence. Upon graduation, he enrolled at the French Culinary Institute. In 1998, Jeffrey began working in some of Manhattan’s most prestigious kitchens. After a stage at Lespinasse, he joined the team at Union Square Cafe, ultimately becoming lead line cook before leaving to be sous chef at Restaurant AZ. In 2000 he took a break from restaurant work to become Director of Business Development for BankPass Technologies.

    In 2001, Jeffrey returned to the restaurant world as Director of Operations and CFO at Payard Patisserie and Bistro. In 2003 Jeffrey joined chefs Tom Colicchio and Sisha Ortuzar on a new concept, ’wichcraft, a sandwich shop where the ingredients and cooking techniques are rooted in fine dining but served in a casual and welcoming environment. At ‘wichcraft Jeffrey oversees finance and business development, and has spearheaded expansion to sixteen stores, most recently opening the New York Times reviewed 2-star fine dining restaurant, Riverpark.

    Jeffrey Zurofsky
    advisor
    View Bio
  • Shelly Acuña began her love of food from a very young age.  Always dreaming of her own bakery, Shelly pursued her passion for food and creation to the French Culinary Institute, where she earned a Grand Diploma in Pastry Arts.  Committed to learning from and building on the greatest of pastry experiences, Shelly began her career at The Four Seasons Hotel New York City and L’Atelier Joël Robuchon.  It was there that she created the foundation of service and excellence that paved her path.  She then sought the tutelage of Michael Laiskonis at Le Bernardin, where her time as Pastry Tournant allowed Shelly to further refine and cultivate her expertise.  Shelly then went on to become Pastry Chef at Aldea, where she was responsible for 

    conceptualizing and developing seasonal dessert menus and oversaw the pastry department staff, training, event execution and overall restaurant pastry service. Committed to pushing the envelope and building concepts, Shelly joined the team at Brooklyn Fare, where she was responsible for the 3-Michelin starred restaurants dessert program.  It was here where she also created all pastries for the restaurant’s market, feeding her love of bakery confections and the idea of creating high-quality fine-dining-level offerings for the bakery patron.  Committed to the purity of her food experiences, Shelly brings a level of refined perfection to every bite she creates.

    Shelly Acuña
    pastry chef & partner
    View Bio
Load More