After A few years working and training abroad in various schools and bakeries, Edan ventured to New York City and began working with Breads Bakery, assuming the role of Executive Pastry and Viennoiserie Chef, in charge of recipe development as well as the 24/7 operation of pastry production. Throughout his time with Breads Bakery, Edan has sought to focus mainly on the thought provoking and singularity of many of the local and fresh ingredients which make up his teams' repertoire, as well as the modern techniques which help promote flavor intensity while still maintaining a light and natural touch. "An intensity that's lighter than air is our goal with everything we create"
