Max Lesser's background in the fine arts primed him for experimentation in any medium. He began playing with the possibilities of nut brittle while working as a private chef for a family a Los Angeles suburb. "I had a lot of time and permission to be creative," he explains, and brittle provided a surprisingly good canvas for adventures in taste blending. "I started making brittle with nontraditional flavor combinations. Fortunately it worked; people loved it." He launched his artisanal brittle company the same year he and his wife welcomed a son, and has been creating new brittle flavors ever since, guided mostly by what he likes to eat that isn't brittle.