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just lu's Profile

About

I've had a lifelong passion for baking, but the marshmallows are a recent flame.
As a young child, I was an extremely picky eater. I didn't like cold food, I wouldn't eat hamburgers, and I turned my nose up at condiments. I spent years eating nothing but peanut butter crackers for school lunch. Dessert became my ray of sunshine, the first place I would eat anything on the menu. As I grew up my palette broadened but my love of dessert remained the same!

As a professional pastry chef, I had pre-dawn bakery shifts where I watched the sunrise turn the bay golden and violet in San Francisco, as well as late-night dessert plating shifts and boutique catering shifts that honed my precision and focus and sparked creativity by exposing me to the ideas of so many talented chefs.

I whipped up a batch of vanilla bean marshmallows on…

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  • Joined May 29, 2008

Favorite materials

sugar, honey, fresh herbs, vanilla beans, bourbon, pink peppercorns, valrhona cocoa, coffee, meyer lemons, tangerines, ginger

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About

I've had a lifelong passion for baking, but the marshmallows are a recent flame.
As a young child, I was an extremely picky eater. I didn't like cold food, I wouldn't eat hamburgers, and I turned my nose up at condiments. I spent years eating nothing but peanut butter crackers for school lunch. Dessert became my ray of sunshine, the first place I would eat anything on the menu. As I grew up my palette broadened but my love of dessert remained the same!

As a professional pastry chef, I had pre-dawn bakery shifts where I watched the sunrise turn the bay golden and violet in San Francisco, as well as late-night dessert plating shifts and boutique catering shifts that honed my precision and focus and sparked creativity by exposing me to the ideas of so many talented chefs.

I whipped up a batch of vanilla bean marshmallows on a whim, to celebrate a backyard barbecue with friends. Everyone raved about the pillowy texture of my fresh-made marshmallows. They were hooked, and looking for more. Orange-blossom marshmallows turned a sweet potato casserole into a sublime side dish. It took some time, but my passion for desserts reinvented itself as Lu's Treats. The surprise and pleasure that people feel when experiencing a real, fresh marshmallow is a true joy.

I am inspired by fresh, vibrant flavors such as fruits and herbs, as well as woody, smoky flavors like tea, liquor or spice. When possible, I use organic fruit flavors and grind my spices to order. My bourbon vanilla beans are sourced from a spice vendor in my old neighborhood. I don't keep extracts in my kitchen unless I distill them myself from infusions. This concentrates as much flavor as possible into the product. After setting, the marshmallows are hand cut and tossed in a confectioners' sugar mix to discourage sticking. All of these things combine to make an incredibly fluffy, fresh marshmallow with inventive flavor.

All of my marshmallows are made to order, within two days from the date you place your order, using free-range eggs and premium ingredients. This keeps the freshness of flavor intact. The marshmallow box prevents smooshing and recycled packaging materials keep your goodies intact during shipping. I ship Priority Mail, so you don't have to wait.

When not making 'mallows, I'm likely to be savoring s'mores over a backyard fire, brewing up a batch of beer, hunting for vintage decanters or Pyrex at antique stores, or working on creative projects. For more information on shop policies, go here. You can also connect with Lu's Treats to get the scoop on new flavors or find out more about my process on Facebook or Tumblr.

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