WHATCHA COOKIN', HONEYCHILD?

My dad always used to ask. And it was always something. From pies and cookies to cakes and canned goods, I’ve been in the kitchen for as long as I could see over the countertops. Growing up, my siblings and I would make homemade ice cream at our family ranch outside of Houston, and while my recipes have certainly evolved since the ’90s, those early memories still shape the way I cook today.

I came into the culinary world through a nontraditional path, studying agriculture and business with plans to work in international agriculture and development. But after a few years - and a lifetime of baking at home - I felt called to build something of my own, something that reflected the values, stories, and ideas I wanted to share.

Honeychild’s began at farmers markets, where I developed both my voice and my community. From there, the business grew through partnerships with local restaurants and eventually into retail with Whole Foods. In 2021, I opened my first brick-and-mortar shop in Houston.

My work is rooted in a deep respect for ingredients, storytelling, and the ways food can connect people to culture, land, memory, and one another.