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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
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.
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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. |
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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. |
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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. |
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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. |
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