Stephanie Hua is the founder and chief confectioner behind MELLOWS gourmet cannabis-infused marshmallows handcrafted in San Francisco, California. Mellows have been featured in the San Francisco Chronicle, High Times, and Dope Magazine, among other publications. In addition to making edibles, she has been a food writer, recipe developer and tester, and photographer for more than ten years. Stephanie has a culinary arts degree from San Francisco Cooking School and is a graduate of Brown University.
Her recipes, writing, and food photography have been featured in The Huffington Post, Wine Enthusiast Magazine, Fodor’s Travel, Serious Eats, PBS, SF Weekly, 7×7, and KQED’s Bay Area Bites. She also tested recipes for the James Beard Award-winning cookbook Bar Tartine.