Meet Chef Sugar | Executive Pastry Chef

We had the good fortune of connecting with Chef Sugar and we’ve shared our conversation below.

Hi Chef, we’d love to hear more about how you thought about starting your own business?
I am almost 10 year cancer survivor and single mom of a 6yr old boy. I decided to go to culinary after my treatment to start my second career. After 7yrs in the pastry industry and of course covid. I found that was working til I drop with no creativity freedom and losing multitudes of time with son. So I decided to start my own business that would give me all the creativity freedom I need and be able to be there for my child. Sugarland is unique because it’s just baking but, an experience be myself and my client. Most Bakeries have only specialized item they produce and with Sugarland your imagination is my limit.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I am a custom Pastry Chef. And what means is, that the items that I bake are catered you. The flavor, the colors, the design, and down to the type of dessert or baked good. My clients also have the option of giving me creative freedom and they can relax and know that they get something of great quality and beautiful. It was not easy at first because, I building my business while working a full-time job and it took its toll on me.
I was tired and it made it hard for me to engage with my son. I barely made any other networking opportunities because I was just to tired to go. And my business suffered for it as well.
So I made the decision to quit my job and engage in my business full-time. It was best decision I ever made. I all the energy that I put into my full-time job I plugged into me and my business just grew. It was so amazing.

I got to where I am by education, experience,having a great support system, most of all building real and lasting relationships with people.

Over there years I have learned that as a business owner you can choose your clients just like they can choose you. The theory of the customer is always right is not a good theme. I believe in the right customer is a fit for me, and ok to say no if that customer is not a fit. Also learned that it’s important to offer help and compassion where is opportunities. Meaning I will give a budgeted person the same quality and attention as I would give a open budget person. I hope that makes sense.
Mostly I would like to encourage people to truly be who there are because everything grows with it.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I would take you to eat at either the matador or the margarita factory, If it’s warm.i would take you to see multnomah falls, Lincoln city ,or Seaside. If it’s chilly we go wine tasting.
And at night we would salsa dancing and karaoke.

Who else deserves some credit and recognition?
I owe alot of credit to my God, my supportive family especially my sister Adrianne, my Sweetheart Al, all of the Doctors that saved my life, my mentors Chef Hall and Christineann, all my supportive friends, all the beautiful supportive business ladies at women to women network and women with brilliance, and of course the lovely Ashanti. I wouldn’t doing this interview without her. I am blessed to have these wonderful human beings in my life.

Website: Sugarlandtaste.com

Instagram: Chefsugar17

Linkedin: Sugarland Bakery

Facebook: https://www.facebook.com/ayservicepdx

Other: Tiktok https://www.tiktok.com/@chef.sugar?_t=8kmlTSiWyc6&_r=1

Image Credits
Image Credits got. Alton Pelayo Photography