Trisha Boyer

When she wasn’t in journalism classes at The University of Mississippi, Trisha Boyer worked as a pastry chef and server at City Grocery and baker at Bottletree Bakery. After graduation she lived in cities from Boulder to Barcelona before heading to Nashville, where she held media positions with The Tennessean, Nashville Public Radio, and The New York Times. She’s spent the last six years working as a chocolate broker and freelance writer.