Born in Kibbutz Ein-Gedi, a desert oasis on the shores of the Dead Sea. Through the process of a long-time search to find my life's mission, passion and gift to the world, I "discovered" my congruence - the magical, beautiful and enchanted world of Raw Desserts. After a long journey of deep research and self-learning, through trial and error, I immediately knew that this would change my life, and so it has. My gift and calling is the creative, ever-growing, ever-changing and developing world of Raw Desserts. We call them Light Desserts☺ because of their higher frequency and outstanding nutritional value.
Born in Tel Aviv, an autodidact, for the last 30 years working his way throughout the culinary world. Starting from the bottom as a Bartender, moving from Cook, to General Managing of many successful restaurants in Tel Aviv, working his way to become a consultant for numerous thriving businesses in the Food and Dining industry.
At the beginning of our partnership we started by making cookies, cakes and breads. Our products were significantly healthier than main-stream products, due to the use of organic and whole products. With the help of Moriya's research and progress we started to experiment with RawFood Desserts. Needless to say we fell in love with these pure, tasty creations. Within a few days we had made an intuitive decision to focus on Raw Desserts only.
In its first years Lemuria's main activity was in the making and supplying of Raw Desserts to restaurants, cafes, private customers and intimate events. We encountered huge success with our raw creations, but understood that expanding our production to meet the demand all by ourselves no longer served our true passion.
We decided to minimize our production in order to devote more energy and time to exploring and developing new methods and products. At that point in time our biggest customer was the successful first all-vegan Tel-Aviv based Café Anastasia. We were making hundreds of desserts for them each week.
Since our goal was to reduce production we came to a mutual decision – to build an in-house raw dessert patisserie.
That turn-key project included:
Planning of production space
Acquiring all relevant equipment
Resourcing and training all employees
Developing and incorporating working procedures
Locating suppliers and food costing
Quality control, developing and implementing new products
We are happy to say that this project was, and still is, a big success, a win-win if you will.