Teresa Ulrich's gastronomic career began in 1989 in Los Gatos, California where she worked her way into sous-chef positions at restaurants focusing on French and California Cuisine. Her passion was dessert, but it was a time when pastry chef positions were very rare in American restaurants and artisan bakeries few. Bakeries still relied on pre-made mixes, fillings, and frozen doughs.

Looking for new visually creative expression, Teresa pursued a career in digital design and animation. She developed a playful style while producing children's software for PrintPaks and Mattel, and a professional ethic managing apparel software for Oswego Group, Nike, Columbia Sportswear and Reebok. After 10 years in computers, she began dreaming about cake, buttercream, and carrying over her playful designs into icing, chocolate and sugar decorations. In 2005 she completed the Patisserie Program at Western Culinary Institute of Portland, Oregon.

Immediately following school, Teresa moved to Napa, California to work for The French Laundry and Bouchon Bakery, owned and run by esteemed Chef Thomas Keller. There, she fell in love with the chemistry and long history behind bread and chocolate. Her focus: Artisan Bread at Bouchon Bakery and Chocolate at The French Laundry. During her spare time in Napa's wine country, she naturally pursued wine. This led to discovered similarities between the flavor notes in wine and their unique terroirs to those found in cacao grown in different regions of the world. She now creates specialty chocolates to pair with Portland's local wine and vintages.

Teresa is head Pastry Chef at Pearl Bakery in downtown Portland’s Pearl District where she is dedicated to all-natural baking and creative exploration of Oregon's local seasonal flavors. Baking for the happiness of others drives her to rise early in the AM to mix and bake wholesome and flavorful cakes, tarts and cookies for her customers.