As a professional pastry chef, Lu had pre-dawn baking shifts in which she’d watch the San Francisco Bay turn golden and violet and late-night dessert platings that made her tireless and precise. But it wasn’t until she whipped up a batch of vanilla bean marshmallows for a friend’s backyard barbecue that true inspiration struck. (Ahem, still waiting for our invite.) She couldn’t stop the ‘mallowing, creating treats with a pillow-y texture and inventive flavors using real ingredients, like fresh herbs and fruit. It’s a fluffy bit of happiness totally unlike the cellophane-wrapped store variety.