How it all started.
A weekend routine that got out of hand.
A drummer and her dad.
Lizzy's began in the most unexcpted of ways: with Elizabeth, a 16-year-old professional drummer and her dad. Somewhere in between playing in six bands, she spent her weekends in the kitchen baking cookies with her dad Orlando. (Mostly eating them). What began as a fun family hobby quickly turned into an obsession with getting every detail right — the balance, the fillings, taste and texture.
Too good not to share!
Coming from their own love for cookies, the goal was simple: to create an indulgent NYC-style cookie, using only the highest-quality flour, European butter & chocolates, and homemade syrups & fillings. One that they realized was too good not to share.
Hundreds of trials...
Hours went into discussing ingredients and ratios, testing techniques, trying to make each batch better than the last. Eventually they decided to turn it into a home business. They spent long days and nights perfecting the original chocolate chip recipe, going through hundreds of trials and a fair share of failures before finally getting it right. That recipe became the foundation for everything that followed, giving them the base and knowledge to develop Lizzy’s other signature flavors.
The accident!
Then came the 48-hour cold rest technique that they now never skip (which was actually discovered by accident!). It started when they would constantly be tempted to eat dough straight off the mixer, and ended up baking some cookies right away out of impatience. But, one day, after deciding to save a few for the weekend, they discovered that freezing their dough had elevated the flavors significantly, and resulted in an even better cookie.
Less sugar, on purpose.
Lizzy’s also uses less sugar than many traditional cookies, aiming for just the right amount of sweetness — satisfying, but not overwhelming.
Same passion.
Just as Elizabeth discovered her love for music and drumming, she also discovered her passion for baking. And she realized she had to apply the same practice, patience and repetition to both. Luckily, she wasn’t the only one who felt that way, as Orlando shared the same passion and dedication.
Small batches, made by hand, baked fresh every Friday.
European butter and chocolate, homemade syrups and fillings, never store bought.
Around Beirut and the suburbs. Saturday mornings.