Alright – so today we’ve got the honor of introducing you to Chef Sugar. We think you’ll enjoy our conversation, we’ve shared it below.

Alright, Chef thanks for taking the time to share your stories and insights with us today. What’s something you believe that most people in your industry (or in general) disagree with?

There are 3 important truths I stand by in business.

Number 1, my business is God’s business. I remember that in my daily life and when I’m looking for solutions to issues.

Number 2, Less is more. Sometimes upgrading things you already have is more beneficial then adding things. Maintaining good clients rather than living client to client. Sometimes charging a little less can gain the long term client and referrals.

Number 3, Not every client is a good client.
As a business owner, especially when you’re just starting out, you want to do business with everyone because you want and need to make money. I have had clients who have either stressed me out or cost me more money. You have to have enough confidence in yourself and your business to say this client is not a fit for me. And turn them away if they’re disrupting your peace. Also believe that you will attract your ideal clients as well.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

Hello I’m Chef Sugar.

Executive Pastry Chef , Single Mom , and Cancer Survivor.

Becoming a Pastry was the beginning of my second chance at life.

Nine and half years ago I was diagnosed with Cancer. Which is always a devastating shock but, I had excellent doctors and a wonderful support system of family and friends.

Just after treatment I decided to attend Oregon Culinary Institute. It was a very harsh road just because my body was recovering from cancer treatment. However, I was able to get through it and graduate.

After my first year in the industry I became head baker for a non-profit organization. I spearheaded their flavor development and wrote their dessert menu for their first restaurant in Vancouver,WA and I had the privilege of becoming a mom as well.

Earning my way through industry at various bakeries and five star restaurants and resorts. In five years I was able to be titled Executive Pastry Chef. What joyous day that was.

However being in the no set hours/ hours are questionable industry, it was starting to get difficult to balance work and single motherhood. So I decided to become a business owner.

In June of 2021 I started my business known as Sugarland. Sugarland is a made to order, custom pastries and baked goods, and innovative dessert solutions. I know it’s a mouth full. My business is designed to fit the needs and imagination of my clients. Wether it be dietary needs, flavor pairing, custom flavors, designs and colors, small or large parties . Sugarland is here for you.

What I am most grateful for is that Sugarland has given the freedom to be there for my child the way that I need be. I have the ability to spend time with my loved ones. I also able to give back and donate whenever possible.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

It’s very important to remember that you and who you are as person is what builds or breaks your reputation in the market.
I built my reputation by doing a massive amount of networking and a massive amount of inner self work. My business is built on the relationships I with the people that I work with and in turn they feel comfortable that they can refer me out to others. Also I let everyone try before they buy. Meaning that either I have hosted a tasting or donated some products for people to try and enjoy my products.

And lastly I give everyone no matter what they purchase the guest experience. The guest experience in a nut shell , is giving your client your very best when it comes to how you treat them and the products you provide. I give the best quality products I can find, when I deliver I place it where it should and not just hand it to them and go. I stay if I feel that the product need more attention based on temperature or other factors.

We’d love to hear about how you keep in touch with clients.

I maintain my clients by genuinely taking interest in them.

Sometimes I just call or send them a text to say hi. If it’s a new clients I will send them a message asking them if everything went well.
Weddings I will say Happy Anniversary to them within the first year and the years to come.
And I keep my social media and website update.

Contact Info:

• Website: https://Sugarlandtaste.com
• Instagram: https://www.instagram.com/chefsugar17?igsh=MWg0aW40eWtlNTY1NA==
• Facebook: https://www.facebook.com/ayservicepdx
• Linkedin: https://www.linkedin.com/me?trk=p_mwlite_feed-secondary_nav

Image Credits

Alton Pelayo Photography