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Natasha Gaskill, born in 1977, is a native of Ferndale, Washington. She moved to Savannah, Georgia in 2001 with her husband, Nathan. Gaskill credits her mother-in-law Susan for instilling in her the importance of food, and Minette Rushing for mentoring her throughout her baking career. After building and later selling a successful recycling business, she went to culinary school to build upon her already strong self-taught techniques. Though Gaskill worked as a baker for several years, she opened A-Squad Bakeshop in 2014, retro-fitting a shed on her property. A-Squad specialized in wedding cakes and desserts for local restaurants, growing a cult following for her donuts. Seeking a new challenge, Gaskill closed A-Squad Bakeshop in 2018 and has since worked as the pastry chef at Husk Savannah, and the executive pastry chef at The Grey and The Grey Market.