Originally from Chicago, Kir Jensen is a first generation American born from two European parents. She studied pastry at The Cooking and Hospitality Institute of Chicago. After graduating, Jensen worked at several prestigious Chicago area restaurants where her passion for seasonal ingredients began. After moving to Portland, Jensen worked at several, established area restaurants including Genoa, Clarklewis, and Florio Bakery before opening The Sugar Cube food cart in 2008. Over the next five years Jensen grew her brand, including opening a brick-and-mortar bakery and writing her first cookbook, The Sugar Cube: 50 Deliciously Twisted Treats From The Sweetest Little Food Cart On The Planet (Chronicle Books 2012). Jensen now oversees pastry production at the popular brunch spot Sweedeedee.