“The reason behind why we spell Benyeh as we do is because it is our twist on the beignet,” says Siamak Shafa, who co-owns the bakery. “We are taking a fun and whimsical approach to the beloved classic. Our concept is one conceptualized to be approachable to all, from price to experience.”
Shafa says the bakery is more of an interactive experience with the motto “Sauce, Shake, Devour.” “Once our freshly house-made benyehs are ready to be devoured, we place them in our custom white bag, we add sauce and toppings, seal the bag, and encourage our guests to shake! This mixes all the greatness in the bag and creates a fun, flavorful, and sensory experience.”
Chef Orady Ditgnavong, who co-owns the bakery with Shafa and Brett Blanton, was most recently executive pastry chef at Alain Ducasse’s Rivea and Skyfall Lounge at the Delano. The French-born pastry chef worked under Ducasse, Jean Phillippe Maury, and Frederic Robert and worked at the Ritz-Carlton and St. Regis.
Other baked goods include patachus (pâte à choux) and cookie stix to make dunking easy. Benyeh serves Vittoria coffee with an emphasis on espresso-based coffee drinks.