Kir Jensen grew up in the Midwest and attended the Cooking and Hospitality Institute of Chicago. She was trained by pastry chef Della Gossett at Trio, a four-star restaurant in Chicago. Upon moving to Portland, Jensen landed a job at Florio, one of the city's best bakeries. Jensen decided to strike out on her own and create Sugar Cube, a food cart of luscious baked goods. In two years it became one of the hottest carts in a city that put food carts on the culinary map. Danielle Centoni was born and raised in the San Francisco Bay Area and attended Smith College in Northampton, Mass. After graduation she spent a year working (and playing) in London before moving back home and becoming the food editor at The Oakland Tribune and its six sister papers. Five years later she and her family moved to Portland, Ore.

, where she began working as a writer and editor for The Oregonian newspaper's FOODday section. She also works as a freelance writer, editor, recipe developer and recipe tester.