I founded Swirl’d Cinnamon Rolls and I’ve always been passionate about food. Since high school, I’ve been curious about how food is grown, how it’s made, and why different communities have access to different foods. That curiosity led me to study Sustainable Agriculture and Food Systems at Green Mountain College in Vermont and eventually into food entrepreneurship.

I’ve started three food focused businesses. My first, Protea, was a beverage startup focused on fresh-pressed almond milk tea lattes. Today, I also run Snack Engineers, a food science and cooking enrichment program where I teach kids to recreate their favorite snacks from scratch while exploring the science behind them.

And then there’s Swirl’d.

I’ve been obsessed with cinnamon rolls since college, when I had my first truly great, fresh cinnamon roll at a small bakery in Vermont. I never forgot it. After years of being intimidated by baking, I finally started experimenting, and for the past year and a half I’ve been working on perfecting my own cinnamon roll.