Photo by @loriastern
When Lori Stern’s (@loriastern) interests in edible flowers and organic cooking came together, her shortbread cookies were born. “The first time I made them, I used basic edible plants like nasturtium, lavender and sage,” says Lori, a chef and caterer living in Southern California. Immediately, she noticed that some of the flowers stayed bright and beautiful after they came out of the oven, and others lost their color. “It’s like a never-ending science experiment,” says Lori, who, after many batches of cookies, has figured out many of her favorite flowers to bake with, like pomegranate petal, calendula, geraniums and pansies.
Whether she’s decorating cookies, custom wedding cakes or savory brunch recipes, Lori loves every step of her work. “It’s so gratifying to feed people. I think it's the highest form of love.”
Watch how Lori makes her flower-topped cookies on our Instagram story and our IGTV channel. To watch IGTV, update your app now, then look for the new icon in the top right corner of feed.