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steph at the 2004 farmer's market

John serving samples on a rainy day at the farmers market
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Who are we?
We are Stephanie Crocker, self taught pastry chef, and husband John McCaig,
chief tasting engineer. Plus we have a team of superb baristas and a wonderful
pastry chef helping us out. We also have fabulous vendors who supply us
with our ingredients and such so we can keep making all of our desserts
from scratch using the best wholesome ingredients without preservatives.
How it Started?
In 2001, we purchased a house with an old overgrown apple tree. The following
fall our tree was full of huge apples. We picked, peeled, cored and sliced
buckets of apples and made pies and applesauce which we gave to all our
friends. Eventually, the caramel apple tartlet was born and it was so
cute, we were inspired to start a dessert business. We needed a name so
one night my husband and I were out to dinner and looked on the table
to find a packet of sugar. It seemed obvious that our bakery should be
called "Sugar" because it was simple and sweet, and perfectly
expressed our passion for pastry and of course each other (wocka wocka).
I spent the next year working as a web designer, studying baking chemistry
and sampling and recombining recipes. Eventually, I developed four flavors
of tarts and did a little market research to figure out who would buy
our products and what they would pay for them. That was fun.
We drove to Olympia and got our business license, and Sugar started selling
tarts wholesale in September 2003. In 2004, we also expanded to include
hand pressed shortbread as well as petit fours, scones, and other seasonal
treats. Though the things we make vary with the seasons and our moods,
one thing stays the same: we are passionate about making fresh delicious
desserts. I don't think anybody can complain when they're in the business
of making people smile.
stephanie crocker
chef + Owner
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