Caylie See conceptualized Meriweather Chocolate Co. (and still makes every single confection by hand). Descendant of a long line of storied chocolatiers, her instinctive chocolate-making know-how has passed hands over four generations. While trained in classical French confectionary arts, it’s Caylie’s dedication to the trial and error of kitchen chemistry, along with influences from a bon vivant’s life of travel and exploration, that truly informs her culinary aplomb.

In the lineage of female botanists, Caylie draws on her background as a longtime Chinese Medicine practitioner to incorporate flora and fauna into her creations — often with a hint of her love for leaning into the savory, through transforming flavor by way of fermentation. Her sweets are at once recipes and remedies, intriguing, delectable, botanical, and bespoke.