Baking since 1983.
Since 1983 Jessica has been baking with her Grandmother and Oma. Ever since three, she has enjoyed being in kitchen. In 1998 she attended California Culinary Academy in San Francisco, while she was Pastry Chef at Fog City Diner and Red Herring and other restaurants for the Real Restaurants Group. From there she ran kitchens for catering to fine dining, managing operations from The San Jose Sharks Food and Beverage, Country Clubs, major tech companies food service in the SF Bay Area to eventually her own baking company and Donut Truck at festivals and events around the Sf Bay Area. Taking time off to raise her daughters and moving closer to family in Oregon, she is back baking and sharing her favorite pies and treats with all to enjoy!
Each one of our desserts are handmade from scratch , with no added preservatives. At Milk Money we use produce, eggs, dairy and other ingredients that are local. From Black Dirt Farm in North Plains, Schoch and Gary’s Dairy, Sweet Oregon Berry for our fruit and countless other small farms and producers, to our own honey that we use in our Wildflower Honey and Sea Salt Pie, we support the local economy to bring you the best tasting desserts in the Portland/Southern WA area!