There is this button cute bakery called Sweet Nothings (http://www.sweetnothingshawaii.com). They have been around for near 2 years and booming. It is a sugar free bakery; sugar intolerant and people on diet are loving it, as you can google the articles and media press this bakery is receiving. The éclairs, napoleons, cheese pockets, and other pastry are exceptional. There is a true need for a sugar free bakery in Hawaii since Type I diabetes is the highest among the Asian community. When you walk into this bakery you can see the love, as the owners are not bakers for profit but everyday people who have been deprived from pastry due to sugar intolerance!
Sweet Nothings also makes a small assortment of small cakes, sold either whole or by the slice. The cakes looks tasty and have a unique home made appeal, not commercially plastic perfect.
Customers often request to make larger sizes and also wedding cakes which they haven’t been able to fulfill because there is NO cake decorator on staff.
I’ve just came home, after spending 2 hours as their cake decorator, and what I want to share with you is how happy I was. My mission is to improve the look of their pastries and handle the custom cake orders. Also, to do all the piped writing, something I don’t normally do, but what a better way to get perfect at it and for a good cause!
I have a baker and a basic cake assembler, who will bake all the cakes and layer/frost. My first 2 hours turned into the worse piped writing nightmare. I was so unfamiliar with their frosting, the consistency was odd, the piping tips were disorganized, and there was no professional turn table! But I think I was able to pull it thru, as the owner wants me to come back, and he was pleased when I asked him to buy a tip #3 and a Ateco turntable! Indeed, I found the kitchen setup perfect, the refrigerators to drool for, and a nice commercial sink! I will be working for a couple hours each evening, a few weekends, and hopefully my influence will be visually present when I am done with their make over!
I want to remind ourselves, that sugar contributes so much to the texture and chemical interaction of regular cakes and pastry. I am a real-sugar baker, and what a better way to learn about sugar than by baking without it!