about us
history of our cheese straw
growing up in the south, cheese straws were a staple at emily’s home and many other homes. at emily’s house it was always her gram’s recipe and technique; a slightly spicy, crunchy, textured straw-shaped snack for special occasions, or not. gram’s recipe has been slightly altered and refined by emily’s mother, Martha, and that is the “original” recipe she uses today.
the "mild" version she produces has same texture and extra sharp cheese flavor, only with less spice.
and the "rosemary" bridges the gap between the tradition of the southern cheese straw and the freshness of what california offers. any flavor is great with wine, cocktail, mocktail, picnic, cheese spread, etc...however you desire to enjoy them, you can't go wrong.
emily’s childhood
the kitchen was always the gathering place for emily’s family, whether they were having a casual supper or having a larger gathering with extended family. the kitchen was the epicenter, which meant food was the epicenter.
per the above history, cheese straws were a no-brainer for emily; she learned the family tradition early on and it got her interested in being in the kitchen. around 10 years old or so, emily made the watermelon sorbet recipe on the cover of a 1994 issue of Gourmet magazine. after that it may have been apparent for others that she was destined for a greater future in the kitchen, but that wasn’t certain for her until after graduating with a B.S. in Biology from Rhodes College.
emily’s professional career
instead of pursuing a career in biology, emily attended The Culinary Institute of America, Greystone in St. Helena, CA and earned her Certificate of Baking and Pastry. immediately after that emily dove head-first into work as part the pastry team at The French Laundry, where she remained for nearly three years before transferring to sister restaurant Per Se in New York City for about a year and a half. for the remainder of her time in New York, emily worked on the production team at il Laboratorio del Gelato, making small-batch gelato for retail sales and restaurants around the city. most recently, emily worked as a chocolatier at La Foret Chocolate where she stayed for over six years, and she was concurrently the pastry chef at Pine Ridge Vineyards for two years.
emily, now the napa belle, has traded her dress for an apron and is thrilled to be introducing Napa to her
southern cheese straws and other baked treats, and she looks forward to seeing everyone on Saturdays at the
Napa Farmers Market! let's bring people together through the love of good food!
we are all human. equality means equality. love is love. spread love, not hate.
history of our cheese straw
growing up in the south, cheese straws were a staple at emily’s home and many other homes. at emily’s house it was always her gram’s recipe and technique; a slightly spicy, crunchy, textured straw-shaped snack for special occasions, or not. gram’s recipe has been slightly altered and refined by emily’s mother, Martha, and that is the “original” recipe she uses today.
the "mild" version she produces has same texture and extra sharp cheese flavor, only with less spice.
and the "rosemary" bridges the gap between the tradition of the southern cheese straw and the freshness of what california offers. any flavor is great with wine, cocktail, mocktail, picnic, cheese spread, etc...however you desire to enjoy them, you can't go wrong.
emily’s childhood
the kitchen was always the gathering place for emily’s family, whether they were having a casual supper or having a larger gathering with extended family. the kitchen was the epicenter, which meant food was the epicenter.
per the above history, cheese straws were a no-brainer for emily; she learned the family tradition early on and it got her interested in being in the kitchen. around 10 years old or so, emily made the watermelon sorbet recipe on the cover of a 1994 issue of Gourmet magazine. after that it may have been apparent for others that she was destined for a greater future in the kitchen, but that wasn’t certain for her until after graduating with a B.S. in Biology from Rhodes College.
emily’s professional career
instead of pursuing a career in biology, emily attended The Culinary Institute of America, Greystone in St. Helena, CA and earned her Certificate of Baking and Pastry. immediately after that emily dove head-first into work as part the pastry team at The French Laundry, where she remained for nearly three years before transferring to sister restaurant Per Se in New York City for about a year and a half. for the remainder of her time in New York, emily worked on the production team at il Laboratorio del Gelato, making small-batch gelato for retail sales and restaurants around the city. most recently, emily worked as a chocolatier at La Foret Chocolate where she stayed for over six years, and she was concurrently the pastry chef at Pine Ridge Vineyards for two years.
emily, now the napa belle, has traded her dress for an apron and is thrilled to be introducing Napa to her
southern cheese straws and other baked treats, and she looks forward to seeing everyone on Saturdays at the
Napa Farmers Market! let's bring people together through the love of good food!
we are all human. equality means equality. love is love. spread love, not hate.
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