About Prima Après

Prima Après began with a cloud of meringue and a handful of yolks. After years of traveling to Paris and Milan as a fashion and home retail buyer, Abney Harper—a chef, former attorney, and creative force—fell in love with the delicate craft of French meringue. At her casual fine dining restaurant, she began baking crisp, cloud-like pavlovas—ethereal desserts that quickly became her signature. But it didn’t stop there. With dozens of egg yolks left behind, Abney turned to another passion: fresh pasta. The result was a collection of simple, soulful dishes made from scratch—honoring both resourcefulness and ritual. Prima Après is the continuation of that story—pasta and pavlova, handmade with intention, inspired by years of travel, tradition, and transformation. Abney’s creative and entrepreneurial path became a journey of growth and self-understanding—proving that when you have the courage to follow your dreams, life opens up in ways you never imagined. This is life, after. This is Prima Après.Read their story