Shadi Bee has spent over two decades working as a private chef, creating highly personalized culinary experiences rooted in seasonality, craft, and ingredient integrity. Baking, however, has always been her deepest passion.

She has long been drawn to bakeries around the world — studying technique, flavor, and cultural expression — and translating that inspiration into her own plant-forward creations. For the better part of her career, she has specialized in plant-based baking with extensive experience in gluten-free pastry. Her desserts draw from global traditions, edible flowers, heirloom ingredients, herbs, and functional mushrooms.

Shadi is known for botanical baking — weaving the intelligence of plants into refined sweets and confections. She uses the highest quality edible herbs and flowers she can source, and all color comes from plants. No synthetic dyes. Nothing artificial. Nothing toxic. Just real ingredients handled with care.

Alongside her culinary work, she has been creating herbal products for the past decade, crafting small-batch formulations rooted in both Western herbal traditions and Ayurveda. With over twenty years of herbal study — including more than a decade devoted to Ayurvedic herbs — she approaches plants as living allies. Her apothecary work includes functional mushroom blends, botanical body care, and vitality formulas designed for daily ritual.

Her cookbook, Hemp Can Change the World, featured plant-forward baked goods and desserts long before functional ingredients were mainstream. She continues to explore the world of functional sweets — mushroom hazelnut cupcakes, adaptogenic truffles, botanical dessert bars — confections that nourish while they delight.

Shadi grows many of the herbs and flowers she works with whenever possible and looks forward to stewarding land again — building a true farm-to-bakery and farm-to-apothecary model for Root & The Hearth.