Paper Cake Scissors is the intersection of my loves of baking, playing with words, and making with paper. I am strongly influenced by the produce and landscape of my current home in rural Vermont.

I was fascinated with food and the inner workings of the kitchen at an early age. When I was three, I thought candies at the grocery store were "pretty"; they looked like tiny, individually wrapped presents to me. At the age of seven, I got Betty Crocker's New International Cookbook as a present, and I started experimenting with recipes like calzones, where I made yeasted dough from scratch.

I believe that food should taste as good as it looks. Working in sugar, flour, and chocolate inspires me to layer flavors in sometimes unlikely combinations. My sweet and savory pastries have a local sensibility – they are reflective of what's available in one place at one time. To extend my palate of ingredients, I preserve fruits, vegetables, and herbs by making jams, pickles, and syrups. I pick local produce to preserve, and some fruits and herbs are picked right from my yard.

Deliciously playful, delicately refined sweets.