What is your favorite memory of food?
When I was young I ate a lot of candy, and sometimes has gummy candies for dinner.

When did you know you were interested in food?
I was actually in law school at the time and the town that the school was in had a farmer’s market. I started to experiment with cooking at home with the fresh produce that I had never really cooked with before.

What did you want to be when you grew up?
A screenwriter.

What was your kitchen like growing up?
It was pretty simple; a stove, a microwave and a table.

Do you bake at home?
Yes.

Who were your biggest food influences?
Maury Rubin, Pierre Herme, Claudia Fleming and Stephen Durfee

What made you decide to start a business?
I was really excited to make handmade candy bars and sell them to the public. I hadn’t really seen anyone do that.

Where is your favorite place to eat?
The City Bakery in New York.

What is your favorite cookbook?
Dolce Italiano by Gia DePalma.

Is there anything that you are afraid to make?
No I am pretty fearless.

What intimidates you?
Heat, because it melts my chocolate.

Where do you see your business in 10 years?
As an exciting retail store.

What are you favorite flavors?
Caramel.

What is your favorite tool or piece of equipment?
My laser thermometer.

How long have you been in the business?
A little over a year.

How did you get started?
It started as a kind of offshoot of my where I was selling offline, then it expanded to wholesale and farmer’s markets.

Did you go to school for cooking?
Yes, I went to the CIA in Napa.