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Moving to the Santa Cruz Mountains in 1987 to build our family business, Byington Winery; I quickly found solace in the Redwoods. While working under the chefs at the winery during breaks from College in Humboldt, I realized my heart was in the culinary field. I’ve been a chef for 25 years now, channeling my creativity and hard work with some of the largest Catering companies and high-end restaurants in the Bay Area.
Doing grassroots work for Prop 215 under Ben Rice and Chris Wilder in 1995-1996, I realized the importance of taking a stand with the Cannabis plant. However, it wasn’t until 2015 that I found the therapeutic effects of Cannabis; and when it transformed the focus of my life, I quickly turned my passion for cooking, chemistry and cannabis into Cosmo D’s Outrageous Edibles.
I created artisanal chocolate bars with the same care and technique as my restaurant desserts, which lead them to win Best Edible and Best Dessert at Hempcon 2017. Now, working on my new Summer menu with Toffee-Snickerdoodle Rice Krispy treat and a few other surprises; we are ready to show the edible market that ‘Delicious’ can be a part of the conversation.
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