Cadence Chocolates was in the back of Melissa Santos' mind before it ever had a name. Our chocolatier grew up in western Washington and started baking at the age of ten, making lemon bars and brownies out of a box with her mom for piano recitals. She studied biology at the University of Puget Sound and modeled in southeast Asia before anyone suggested doing what she liked to do for her career.
Her love of baking kickstarted a pastry career in fine dining kitchens in Singapore. After a year at Iggy’s, she returned to the west coast and worked in the Bay Area restaurants Coi, Plum, and Commis. Four years of fine dining and woeful paychecks later, she decided she would rather start a business doing the thing she loved most. She spent a year working in production kitchens to feel it out and during that time, Cadence Chocolates was born.
When she's not working chocolate magic or being a part-time wordsmith, she enjoys biking, cooking, escape rooms and reading. She laments being a long distance aunt and doing less yoga. When no one else is in the kitchen, the podcasts Call Your Girlfriend, Reply All, and My Favorite Murder keep her company.
photo by Kate Romano