Why I build my desserts for experience,not shock value

Okay, let me be real with you for a second. When most people hear “edibles,” they think one of two things — either those dry, chalky brownies from somebody’s cousin, or a gummy so strong it had you stuck on the couch questioning your entire life. And honestly? Neither of those has to be your story. I want you to feel confident that our edibles can be both delicious and thoughtfully crafted, making you trust that flavor and effect are equally important.

I spent years behind a bar, and bartending teaches you something nobody really talks about — it teaches you that what’s in the glass matters just as much as how it makes you feel. You’re not just pouring a drink. You’re crafting a moment. You’re thinking about balance, about how one flavor opens up another, about how something that looks simple can be anything but. 

My people in the kitchen are some of the best to ever do it — you know that kind of cooking that makes you take a bite and go completely quiet? I was in those kitchens watching, soaking it all in, and when it was my turn I wasn't about to come in here half-stepping. So when I stepped into edibles, I came at it the same way I came into bartending — with intention, caring about every detail, wanting you to trust what's in front of you. Not just get you high. Make you something worth remembering.

That’s where flavor-first comes from, and it’s not a tagline — it’s literally how I think. When I’m developing something new, it might start from a dream, or a taste memory, something I ate as a kid that I can still feel on my tongue. This month, that looked like a crème brûlée, a chocolate mousse, and a honey-roasted pecan banana bread with a salted butter glaze. Each one came from somewhere real, somewhere personal. 

Once I have that starting point, the cannabis has to earn its place in it — because cannabis has its own flavor profiles, its own notes, and if it doesn’t blend well, I’ll rethink how it tastes. As I’m creating this dessert , I’m really thinking about you and your tastes. It’s important to me that whoever enjoys this meal feels the care and thought behind it. 

I want to make sure that every flavor comes together in a way that resonates with you. That means someone who’s never tried an edible in their life needs to feel just as welcome as someone who’s been doing this for years, and the only way to do that is through the dosing. I go from 5mg to 100mg — not because I’m trying to show off a range, but because the experience should meet you where you are. 

 A 5mg is for the person who’s curious but doesn’t want to end up on the couch. A 100mg is for the person who knows exactly what they’re doing and doesn’t want to be babied. My ideal guest is honestly a cross between a foodie and a pothead — someone who gets excited about dessert, loves to get high, and expects both things actually to be *good.* 

And that’s the part that matters most to me because there’s this thing in cannabis culture where high dosage gets treated like the whole point, like the goal is to see how far gone you can get. That was never my thing. The goal is “Did you enjoy yourself? Did it taste incredible” Did you feel good, — not overwhelmed, not stuck, but *good.*

Taste and effect, hand in hand and its non-negotiable. 

You can get high in a lot of ways. But can you get high while eating something made with love, skill, and a whole lot of intention? That’s what I’m offering, and I think that’s worth showing up for.