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Abigail Dahan

@abbydahan

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💥 I bake, I lift, I mom
💥 Pastry Chef @provenancephl 1 ⭐️ Michelin
💥 @beardfoundation outstanding pastry chef & baker semi-finalist 2025

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Today has been nothing short of extraordinary. I am deeply humbled, honored, and grateful to be named a James Beard Foundation semifinalist. Over the past 20 years, I’ve worked tirelessly in this industry, always striving to carve a path that reflected my vision and values as a leader.

This recognition would not be possible without the incredible team that surrounds me. Their talent and dedication inspire me every single day. My heartfelt thanks go to @provenancephl and @nicholasbazik for believing in me and providing a platform where I could grow into the person and professional I’ve always aspired to be.

This moment is a reminder of how far we can go when passion meets opportunity, and I am truly thankful for this journey. @beardfoundation by @abbydahan

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2 years ago

Just. Like. Magic

I also make celebration cakes 🫰🏼 by @abbydahan

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4 months ago

(In @inagarten 's trademark voice) "How easy is that?"

#cheftips #quenelle #rocher by @abbydahan

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4 months ago

Too many people sent this to me to not share how I genuinely reacted to this absolute garbage quenelle.
Im sure he is a lovely man, but seriously WTF.

You want a whipped cream quenelle? Your cream should be 100000x more whipped. Almost *too* whipped. And for the love of Gd, don't put it on your hand!!

Anyways i'll share a real quenelle video soon. Xo by @abbydahan

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4 months ago

Just had the most incredible dining experience at @enclossonoma . The team deserves immense praise for their hospitality. Service was warm, attentive, and expertly paced. Each course was a work of art on a plate, with flavors that were both innovative yet somehow familiar, with fun whimsical touches. What truly sets them apart is their commitment to sourcing ingredients like fresh fraise des bois (my dream!) and edible flowers right from their own land 4 miles away.
I will remember this meal for a long time and am feeling so grateful for privilege to dine in such a beautiful space. by @abbydahan

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6 months ago

I want to extend a huge thank you to @chefsa1f of @mannabakery_philly for one of the most fun pastry collaborations! I was very proud of how we merged both our cultures along with some of the Korean influence we're known for here at @provenancephl. It really was one for the books!

Who would you want to see me collab with next? by @abbydahan

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8 months ago

We are so excited to announce a collaborative pastry dinner between @chefsa1f of @mannabakery_philly and @abbydahan on February 19th!

We wanted to do a pastry dinner that was focused on giving back to our community. Proceeds will benefit @sundayloveproject, which fights food insecurity in Philadelphia through their free grocery store, Greater Goods, in Kensington!

It will be 6-courses, priced at $275 per person (excluding taxes and a 20% service charge).

Reservations will be released on Thursday the 5th at noon on @opentable. Reservations are ONLY available at the 5:30 seating at our Kitchen View Counter and Sunkoo Yuh Room!

We cannot accommodate any dietary restrictions or allergies for this dinner. by @abbydahan

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9 months ago

Mini photo dump from today's collab with @chefgregheitzig of @fountaininndc

Cassis sorbet with mint-gin gelee & 99% cacao
Pavlova with cashew, makrut lime & various citrus

#chefstable #cheflife #instachef by @abbydahan

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9 months ago

It's hard to believe 2025 is coming to a close and what a year it has been!

One of tonight's NYE desserts is a fun play on a classic Montblanc; caramelized goat milk cremeux, chestnut sponge and cream, topped with a tart cassis sorbet. And of course, sugar spheres I spent countless hours on🥲 by @abbydahan

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10 months ago

Here are some of our current desserts from @abbydahan, remaining on our winter menu until January 13th when we begin to move into our late winter menu.

-Our Bûche de Noël features a chocolate sponge cake with black sesame praline and barley milk chocolate mousse, finished with dark chocolate glaze and chocolate chards. This one will switch to a soufflé after the holidays!

-This sweet potato fondant made with slow-cooked sweet potato is finished with toasted milk crumble and joecheong ice cream, along with a dulcey tuile

-The tart is a baked caramelized yuzu custard finished with a yuzu meringue, fresh mandarin, and lemon balm

-Pithivier — a short crust dough of caramelized onions and Mountaineer cheese (akin to a Gruyère) is finished with triple-cream cheese and plated with pear butter and micro thyme

-Pear white kimchi sorbet with lemon gel and Asian pear

📷 @nate_cluss taken in Philadelphia, Pennsylvania by @abbydahan

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10 months ago

Light as a little cloud ☁️
Île flottante with sancho meringue, mandarin anglaise & chocolate — a dreamy dessert for our collab dinner with @wildweed.cinci . Inspired by @mattadlard & @tomaikens by @abbydahan

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10 months ago

Milky oolong crème caramel. True elegance lies where simplicity and complexity meet.

#dessert #pastry #restaurant #philly #finedining #gold #custard #creme #caramel #tea #foodstagram #food by @abbydahan

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a year ago