Pastry chef Gabriella Martinez started dabbling in sweets as a kid in Southern California — her dad was the cook in her family’s household but never made dessert, so she started making boxed cakes. The cravings of her youth eventually turned into a career. Up in Washington state, Ketsuda “Nan” Chaison discovered a love of bartending while working at Isarn Thai Kitchen. It was the first time she’d worked with fresh juices and syrups behind the bar, and from that point onward, going back to pre-made was out of the question. Now, the duo calls Portland home, and they’re joining forces to open a new bar and dessert spot
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