What is your favorite memory of food?
September 2001. I was in France in Normandy and we were going to have dinner at Roellinger. We went to the seashore and they had fresh oysters right out of the ocean; we ate oysters at the breakwater and it was incredible.

When did you know you were interested in food?
As soon as I could eat.

What did you want to be when you grew up?
A chef, but before that I wanted to be an animal opthomologist.

What was your kitchen like growing up?
My mom every night cooked dinner for our family, and every holiday she would cook big family dinners, so our house was always centered around the kitchen.

Do you bake at home?
Now I just bake here and bring it home, but yes, I guess I do for special occasions.

Who were your biggest food influences?
Stephen Durfee, the pastry chef at French Laundry when I was working there. Indirectly, Alice Waters.

What made you decide to start a business?
When I moved to L.A. in 2001, but I always knew I was going to have one..

Where is your favorite place to eat?
In my backyard.

What is your favorite cookbook?
It is Rose Levy Beranbaum’s Cookie Book my Dad gave me when I was 14 and I use it all the time.

Is there anything that you are afraid to make?
Nope.

What intimidates you?
Hmmm…that’s a good one. That’s a secret. I’m not telling.

Where do you see your business in 10 years?
I think I’d like to be a recognizable brand.

What are you favorite flavors?
Chocolate, vanilla, salt and a fresh peach and caramelization.

What is your favorite tool or piece of equipment?
I call my freezer my baby.

How long have you been in the business?
Since may 2002, so 8 years.

How did you get started?
I have been baking since I was 6 or 7, and cooking shortly thereafter, so I decided to follow the proper steps in education and work experience.

Did you go to school for cooking?
Yes, I went to the CIA in New York and got my Associate’s Degree, then I went to the CIA in Napa Valley and got my certificate in baking and pastry.