While she now spends long hours in a Brooklyn kitchen working at the White Moustache, she used to spend her days in a corporate office as a finance lawyer. After being laid off in 2009, Dashtaki bounced between jobs, picking avocados on a farm and teaching yoga. Yearning for some father-daughter bonding, Dashtaki and her dad decided to make a few gallons of her childhood staple—and the White Moustache was born. Now the entrepreneur's workday involves heating vatfuls of milk. "The staff and I coddle every single batch and treat it like a living creature," Dashtaki says. "We call it 'putting it to bed' while it rests at night." The White Moustache is now sold at dozens of gourmet shops in the New York City area, and foodies praise its rich yet light texture and unique ingredients like sour cherries, walnuts and beets.