IT STARTED IN GUATEMALA, IN MY GRANDMOTHER'S KITCHEN.

HER GREAT GRANDFATHER FROM IRELAND HANDED HER A PLAIN SCONE RECIPE: FLOUR, BUTTER, MILK, SUGAR, EGGS. “I WAS THE ONLY ONE THAT DECIDED TO REFINE THAT RECIPE.” SHE TELLS ME. SO SHE ADDED GARBANZO FLOUR AND GAVE IT A SMOOTH CINNAMON AND GINGER FLAVOR. “FINALLY, I HAD A BETTER, MORE NUTRITIOUS SCONE.”. SHE CALLED IT “ROYALES” (KING OF ALL SCONES).

THOSE HOT, HUMID TAIWAN DAYS.

IN 2024, A STATE DEPARTMENT SCHOLARSHIP SENT ME TO TAIWAN. THE FOLLOWING SUMMER, I WENT BACK: WORKING AT A KINDERGARTEN. ON A HUMID JULY DAY, I MADE BISCOTTI-- THEN WATCHED AS THE KIDS TURNED IT DOWN. “IT’S TOO HARD”, THEY ALL SAID.

SO I CALLED MY GRANDMA, SHE TOLD ME “DONT REMAKE THE CLASSIC, REBUILD IT.”

TOGETHER WE MADE THE BISCOTTI SOFT.

SOON, IT WASNT JUST THE KIDS CRAVING IT: TEACHERS AND PARENTS WERE TOO.

A YEAR LATER, IT WON FIRST PLACE AT THE MARIN COUNTY FAIR.

CALIFORNIA DREAMIN’

ONE DAY, AT THE UNIVERSITY OF CALIFORNIA DAVIS, I DRIZZLED MAPLE SYRUP OVER MY POPCORN.

IT TASTED GOOD, BUT SOMETHING WAS MISSING. SO WHY NOT ADD CARAMEL TO THE MIX? I KNEW WHO TO CALL.

MY GRANDMA AND I MADE MAPLE CARAMEL POPCORN: AN INSTANT HIT IN THE DORMS. PEOPLE COULDNT STOP SNACKING ON IT -- AND SHARING IT.

WHEN WE INTRODUCED IT TO SAN FRANCISCO, THE HYPE KEPT ON BUILDING.

70SQFT KITCHEN? NO PROBLEM!

WE MAKE THE MOST OF WHAT WE ARE GIVEN. MY FAMILY – FILIPINO AND GUATEMALAN -- IMMIGRATED TO AMERICA. BECAUSE OF THEM, I HAVE THE CHANCE TO DREAM HARD AND WORK HARD.

WE BAKE IN THE KITCHEN OF OUR RICHMOND DISTRICT APARTMENT, AND WE’RE PROUD OF IT.