Since I’m a trained pastry chef with over twenty years of industry experience, this allows me to provide a wide range of services to my clients.

I’m one of the few Infused Edibles specialists who’s traveled from Alaska to Maine to benchmark the cannabis-infused edibles market.


  • Costing a recipe
  • Teaching how to figure out yields and to be able to scale up
  • Teaching team leader how to create Production Lists, Schedules & Inventory, etc. 
  • Teach the team to work smarter not harder “ clean and efficient “
  • Calculate THC dosage
  • Efficient production methods and tools to be labor friendly
  • Use of the proper equipment to start your kitchen with
  • Use of different flavorings from various companys
  • Various packaging options


  • Chocolate tasting so you and your staff can learn the nuances of white , milk & dark chocolate
  • Teaching your staff how to temper chocolate by hand to start with “
  • The use of tempering machines for scaled up production
  • How to properly calculate the THC dosage for your edible product
  • How to properly infuse “ chocolate “ edible
  • How to create an edible from concept to production
  • Suggestions on chocolate equipment you may need based on your desired edible menu


  • Teach the team how to make a gummy recipe from scratch
  • Teach the use of the different types of Gelatin
  • Teach how to properly infuse THC into the gummy formula
  • Teach how to start on a small scale, deposit by hand to start with, and then use depositing machines
  • Suggestions on gummy depositing equipment you may need based on your desired edible menu
  • Suggestions of the proper equipment when its time to scale up
  • Teach how to properly flavor “ calculate flavors, multi-flavored gummy products 
  • Teach how to use a Refractometer to measure Brix 


  • Caramel & Toffee Formulations 
  • Provide an Ingredient List 
  • Provide an Equipment List 
  • Use of flavors and sensory evaluation 
  • Provide a complete recipe and process 


  • Hard Candy & Sucker Formulations
  • Nuances of sugar cookery 
  • Use of silicon molds 
  • Post Production: wrapping & packaging