Maria and Dien Short met at The Seafarers Harry Lundeberg School of Seamanship in Maryland. She was a baking instructor, and he was a chief steward.

In 2003, they moved to Hāwī​ located in the Kohala district of Hawaiʻi. Maria started baking at Kūkiʻo Resort. A year later, she and Dien opened their Short N Sweet Bakery and Cafe. In 2010, they moved to a larger facility in downtown Hilo.

Maria grew up in Massachusetts and attended the Baltimore International Culinary College and the L'Academie de Cuisine's Pastry Arts program. Throughout her baking career, Maria sourced local products as much as possible. When she opened Short N Sweet, she learned firsthand the true meaning of food security and sustainability. Maria and Dien felt they could do more to rely on local products and diversify their business.

When a family friend told Maria the leftover macadamia nut meal was a waste product given to pig farmers or composted, she had a flash of inspiration. Maria and Dien partnered with food service and sales professionals to launch Kīpuka Mills. They source from local farmers and invest in infrastructure to produce roasted macadamia nut flour and nut butter, oil, MacapanTM, and sweet potato flour.

Their mission includes taking care of our planet and taking small steps to sustain its beauty and its resources by upcycling the nut by-product of macadamia oil production into flours, MacapanTM, and other specialty food products unique to our island paradise.