Blends by Orly

06/11/2026

2012…the year it all began! I finished culinary school in Sydney Le Cordon Bleu Australia and took a leap of faith to follow my heart and create my own destiny.

05/12/2026

Golden, flaky, creamy, savory… this Spinach & Feta Quiche is the kind of recipe that feels impressive but comes together with simple ingredients. ✨

I used the frozen puff pastry crust from as the base for my quiche. Perfect for brunch, lunch, or an easy dinner with a salad on the side. I’ll be making this again for Shavuot! Recipe below!

Ingredients:
• 1 sheet puff pastry
• 5 eggs
• 75g fresh spinach
• 90g ricotta
• ¾ cup feta
• 1 cup mushrooms
• ½ onion, diced
• 2 cloves garlic
• ½ cup shredded cheese
• ½ cup milk
• ¼ cup heavy cream
• Black pepper
Blind bake puff pastry at 400°F for 10 min.
Sauté onions, mushrooms, garlic, and spinach.
Whisk eggs, milk, cream, ricotta, and pepper until all combined.
Layer veggies + cheeses into crust. Pour over egg mixture.
Bake at 375°F for 35–45 min until golden and set.
Let cool slightly before slicing 🤍

05/10/2026

Happy Mother’s Day to all of the amazing and strong Mamas! Being a mother to my three beautiful children is the most challenging, and also the most fulfilling role I could ever wish for. Since becoming a mom, I have learned so much about my priorities and my values, including the importance of work life balance, as my kids are getting older and need me more than they even did as babies. My heart is so full today and every day 🫶

❤️

04/21/2026

Thank you Tasting Table for this awesome review about Modern Bread and Bagel in Los Angeles!

Those following gluten-free diets have several good options for sweet baked treats in the Los Angeles area, as these eight bakeries continue to prove.

04/10/2026

Good morning beautiful people! Here is your to do list for today. Drink your coffee. And when you’re done, remind yourself how amazing you are 💪☕️🤩

03/27/2026

I’m so proud of my brother Benjy Gottesman for writing this beautiful song, and so grateful that he asked me to be a part of it. Head to my link in bio to listen to the whole song!

Every Friday night, our parents had a tradition of blessing their children before Kiddush. These blessings were part of the fabric of our upbringing, something that shaped us from childhood into parenthood, and a tradition we now carry on with our own children every Friday night.

I can still picture my dad placing his hands on my head and shouting out the blessing, eyes closed and shuckling, with a voice that filled the room.

As many of you know, my dad is living with advanced Parkinson’s and has mostly lost the ability to speak. And yet, despite all of his physical limitations, every Friday night he still places his hands on our heads and blesses us, sometimes with a barely audible whisper, sometimes silently. The first time he struggled to bless me because of the Parkinson’s, I walked away from everyone and cried. It was a moment that showed me how much things were changing in our family, and how much they would continue to change. But even now, I still feel his warmth and presence with his hands on my heads every Shabbat, and it feels more meaningful than it ever did before.

This song captures what I don’t always have the words to say: the depth of gratitude I feel for those blessings, for the traditions, for the moments we still have, and for the love our parents gave us so consistently.

Shabbat Shalom!🤍

To listen to the whole song head to my link in bio!

03/13/2026

Here is a peak into the recipe development and taste testing process with me and Josh. This was my first time making Irish Soda Bread at home tonight. Josh is always very honest and does not sugarcoat, which is honestly the key to developing the best recipes.

I am determined to get this perfected in time for Saint Patrick’s Day next week ☘️. I will do another trial tomorrow in the store - next time with more salt 🤪

02/25/2026

“Those Muffins Are So Delicious!”- Lena 🧸

02/23/2026

Literally his favorite food…tacos…so good! 🌮

02/04/2026

I used a slice of cinnamon bun from to create a delicious homemade cinnamon bun cereal! The taste reminded me of cinnamon toast crunch, but with real notes of caramel, butter, and cinnamon in every bite. These are addicting to munch on plain, and also really enjoyable with milk or as a yogurt topping. They also last a couple of weeks, so you can take your time enjoying them (if you’re able to have any self control!)

1. Take a slice of Modern Bread And Bagel cinnamon bun.
2. Wipe off the cream cheese frosting and set it aside.
3. Cut the cinnamon bun into thin slices and lay out on a sheet tray.
4. Bake at 325° for about 15-18 minutes, or until the cinnamon bun thin slices get crispy and caramelized on the outside.
5. Allow to cool, and cut into crouton sized chunks.
6. Optional- dip in the cream cheese frosting you set aside like Dunkaroos.
7. Enjoy cereal with milk or yogurt. 😋

How do you Modern at Home?