This is a boutique baking book from Portland Oregon's Sugar Cube, a food cart famous for its sweets and attitude with whimsical desserts such as Twisted Toll House Cookies, Mom's Coffee Mallow Meringue Pie, and Brown Cow Panna Cotta.
Author Biography
Kir Jensen grew up in the Midwest USA and attended the Cooking and Hospitality Institute of Chicago. Jensen decided to strike out on her own after working in a bakery and created Sugar Cube, a food cart of luscious baked goods. In two years it became one of the hottest carts in Oregon. Danielle Centoni was born and raised in the San Francisco Bay Area and also works as a freelance writer, editor, recipe developer and recipe tester.
