“All of the sweetness, none of the crumbs," Oleson says of her store on Capitol Hill. Photo courtesy cake

Here’s the deal with the Seattle Food Blog Chain: Nosh Pit spotlights a Seattle food blogger, and then asks that blogger to point us in the direction of another food blogger. Last week we talked to Seattle’s nerdy culinarian Scott Heimendinger, he passed us on to dessert darling Jessie Oleson.

Heimendinger on Oleson: "She’s a very sweet, charming person and an evangelist for the joy of eating sweets."

About the blogger Oleson was born with a sweet tooth (her first word was chocolate) and her life’s mission is to make each day sweeter. "Giving other people enjoyment is a big motivation for my blog," she says. "People tell me ‘Oh, I’m on a diet, but I love to look at your website on my lunch break.’ My thoughts on the word diet are summed up in the first three letters."

Oleson is a former refrigerator magnet art director—really—but took to the web to create a career that encompassed everything she loves: writing, drawing, baking, and rainbows.

She has a book coming out this fall that she describes as a "minefield of magic". "I can get a little excessive with rainbows and unicorns," she says. "I might go as far as to say this is the baking book with the most cupcakes, unicorns, and robots that you’ve ever seen."

Mini-review of the blog CakeSpy provides readers with sinfully delicious baking recipes, sugary tours of Seattle, and tons of her signature illustrations. Take a look at the photo story, a collab with Heimendinger documenting the dangers that await unloved desserts.

Level of commitment "It’s definitely like a 40-hour-plus work week for me," she says. "It’s my career; it’s become part of my identity."

Randomly selected quote "For those of you who have ever thought ‘Pancakes! Great idea!’ and then carb-o-loaded only to find yourselves sugar-crashed, carb-full but oddly still hungry two hours later, I have two words for you: Ricotta. Pancakes."

What you don’t know One of Oleson’s favorite foods is brussels sprouts.

Advice for aspiring food bloggers "Do it for love, not for money or the potential of a book deal," she says. "When you’re engaged with your subject matter, it will be engaging to read."

Who did Oleson pick to complete the next link in the chain? Hint: the blogger is sweet in the kitchen but tough on the ice.

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