Our Story

Friday nights meant sleepovers at Grandma’s house watching TGIF and looking forward to fresh fried beignets the next morning. My grandma would always let us help out in the kitchen with baking whether it was kneading bread dough, scooping cookies or dusting beignets with powdered sugar. When Christmas came around she would prepare the sugar cookie dough the night before and we would wake up bright and early to design, create and build our own unique masterpiece. We would have sprinkles, pretzels, chocolate chips and all sorts of decorations to express our creativity.

Little did I know that all those years baking Christmas cookies would help me thru graduate school and provide me an outlet when I got stressed from projects, essays and practical exams. Whenever I needed a break from school work I would bake to my hearts content! The school staff and my classmates were my first group of taste testers outside my family.

Since moving back to the bay area, I have honed my craft by experimenting with different types of desserts and a variety of flavor combinations. Most of what inspires me comes from my Japanese heritage as well as my love for Hawaii. A delicious dessert pairs best with great company. I believe dessert is an experience to be savored.

I hope you will join me on this journey as I explore the world of desserts that will shift you from hangry to happy.

The Hangry Moose strives to bring a little bit of joy, happiness, and connection to the local community. We are constantly looking for ways our company can support local non-profits, other small businesses, and use organic and ethically sourced ingredients when possible in our treats. We use King Arthur Flour when available, which is a Certified B Corporation (https://bcorporation.net), organic cage free eggs when available and are looking for ways to cut down on waste during our baking and packaging process. We love meeting new people in our community so we hope you have a chance to stop by one of our events and say ‘hi’. Hope to see you soon!