For Mark Gonzales, cooking has always been more than a skill. It is a way of connecting with family, memory and community.
His earliest inspiration came from his mom and her sister, Aunt Delma. Both were exceptional cooks who turned their kitchen into a place of creativity and friendly competition.
To Gonzales, they were the original “Iron Chefs” of the 1970s. He grew up surrounded by their warmth, their food and their love for feeding people.
Those early moments shaped the way he approaches cooking to this day.
Gonzales’ professional journey began when he was 17 at the Santa Barbara Yacht Club. He started as a dishwasher and was immediately immersed in the intensity of a professional kitchen.
Surrounded by experienced cooks, he felt both intimidated and inspired. Executive chef Russel Rodriguez saw his potential and mentored him.
By the time Gonzales turned 20, he was trusted to run the daily operations whenever Rodriguez was away.
That early support and experience gave him the confidence to pursue a life in the culinary world.
“I was lucky to work under someone so talented and kind,” Gonzales said. “What I learned at that age shaped everything that came after.”
Years later, a simple experiment at the Farmstead at Folded Hills Winery led to what would become The Good Square.
Gonzales and his employer, Folded Hills founder and co-owner Kim Busch, were searching for a signature baked good for the winery.
They tried different desserts, but it was the salted rice crispy treat that surprised everyone. Guests couldn’t get enough of it, calling ahead to reserve some and driving from as far as San Luis Obispo to grab one.
Gonzales spent time refining the recipe, carefully browning the butter to the perfect shade, adjusting the salt, and caramelizing the marshmallows for the ideal chew.
For him, the treat became more than a sweet indulgence. It became a way to bring people together.
His wife, Becki, is a teacher at Cold Spring School in Montecito, and their daughters, Sofia and Ava, attend local schools.
Gonzales often brings the squares to teachers and staff as a small token of appreciation for their dedication. Over the years, he has shared them with All Saints By-the-Sea Parish School, The Riviera Ridge School, Carpinteria and San Marcos high schools, and Westmont College.
“I like to think of them as little squares of sunshine during their busy days,” he said.
The first bite of a Good Square often surprises people. They try to guess what gives it its rich, nutty flavor.
Some think it’s coffee or chocolate. Others guess vanilla. The secret is browned milk solids, those golden toasty bits left behind when butter is gently cooked to perfection.
When asked what his last meal would be, Gonzales doesn’t pause. It would be his mom’s tacos. That simple meal carries the love and comfort of his childhood.
“I like to think of them as little squares of sunshine during their busy days.”
Mark Gonzales
The Good Square has a similar effect on others. It takes a familiar, nostalgic treat and elevates it with care, turning it into something new while holding on to its roots.
Gonzales’ connection with Folded Hills Winery runs deep. He has been a private chef for the Busch family for more than 23 years and became the executive chef when the winery was founded in 2004.
The company’s warmth and family values mirror the spirit of The Good Square itself: approachable, comforting and made with care.
That sense of community has only grown through partnerships with local businesses. Michellene and Kris Parker, owners of Third Window Brewing, gave The Good Square a home at their family-friendly brewery in Santa Barbara.
Ryan Moore at Lucky Llama Coffee House in Carpinteria was the first to offer the treat in a local shop.
This year, Gonzales teamed up with The Blue Owl, a Santa Barbara restaurant he’s always loved, to bring The Krispy Square to even more people.
And this fall, Westmont College began carrying The Krispy Square, adding another meaningful milestone to its journey.
Gonzales has also returned to his alma mater, Carpinteria High School, as a culinary and industry consultant. He speaks with students about taste, texture and cooking, and shares insights into industry trends and career opportunities.
“I’m really grateful to (Principal Gerardo) Cornejo for this opportunity,” he said. “Being able to return to my high school and give back in this way means a lot to me.”
And there’s even more exciting news on the horizon. The Good Square will be featured at The Terrace at the Santa Barbara Bowl for upcoming shows and events.
“We are truly honored and privileged to be part of something that represents the heart of Santa Barbara,” Gonzales shared.
This partnership marks a special moment for The Good Square, placing it among beloved local experiences that define the community.
Every Krispy Square is made by hand. From browning the butter to tying the ribbon on each piece, Gonzales takes care with every step.
Beyond his signature treat, he continues to share his love of cooking with the community.
One of his favorite traditions is making chocolate raspberry Pavlova for his wife’s kindergarten class. The students are always amazed by the transformation of simple ingredients into something beautiful.
Some of those students are now in middle school, but they still stop by hoping for a taste.
“I love seeing their faces light up,” Gonzales said. “Those are the moments that matter most.”
The Good Square has found its way into weddings, birthdays, showers and community events. Gonzales has even created a Krispy Square ice cream cone, which earned daughter Ava’s enthusiastic approval.
He plans to offer themed creations and special promotions for teachers, schools and coaches.
Even as the business grows, Gonzales wants to keep it personal. He’s deeply grateful for the people who have supported him along the way.
His wife and daughters stay up late wrapping squares. Family friend Alexis Tande helps bring The Good Square to life online. Writer Rebecca Horrigan first shared his story.
Even the grocery workers who help keep him stocked with marshmallows have become part of this story.
“What started as a small gesture turned into something bigger than I ever expected,” Gonzales explained.
“It’s about connection. I truly believe that what you give comes back to you.”
The Good Square is more than a dessert. It is a story, a memory, and a way to bring people together.
Each chewy, sweet and salty bite is a reminder that sometimes the simplest things leave the longest lasting impression.
