Executive Pastry Chef Maura Kilpatrick and Chef de Cuisine Didem Hosgel use peak season produce to preserve the region’s best flavors in jams, preserves, pickles and sauces, each made with a Sofra twist. Think rose petal jam, lemon verbena poached peaches and pickled cherry tomatoes. Come see what we have in our rotating selection.
Mymouné was started by two sisters in 1989 at the height of the Lebanese civil war. Their founding mission was to support the people of Ain el Kabou, a village on the slopes of Mt. Sannine in central Lebanon. Because it was impossible to get fresh fruit to market during the war, the sisters began preserving it, hoping to sell it after the conflict was settled. They take hand-picked fruits and cook them, uncovered, in small batches -- a method which contributes to their deep, beautiful flavor. Mymouné preserves contain only fruit, with nothing added.