These Are a Few of My...
On the job, she favors balance over cloying sweetness. After hours, she's all about gummy bears and Doritos.
“Right now I have a garnish on one of my desserts that’s basically a tempura batter, but it’s got chocolate in it."
"In Portland, people don't order dessert as much."
On the Menu
The doughnut-croissant hybrid that launched an international mania touches down in Seattle.
Awards & Accolades
The magazine didn't anoint any Seattle chefs for its annual Best New Chef honor, but it has its eye on a few local pastry whizzes.