Sara Anderson’s sweet journey to launching The Pastry Hub Ja

The pure artistry of a dessert maker is often tasted in each and every decadent bite. Hoping to ‘bake’ the world a better place, Sara Anderson is delighted to have discovered the remedy of this sweet course nine years ago. Recently, she opened her new business, which she calls The Pastry Hub Ja.

“I’ve always known that I wanted to start my own business doing something I love, and since I’m passionate about desserts, it felt the most natural to start a baking business,” Anderson told Food. Motivated by online inspiration and feedback from family friends, the company name was born and the business was launched soon after, in February of this year.

With almost a decade of experience in pastry making, her primary focus, initially, was brownies. “Having mastered the art of making brownies, coupled with the fact that it’s one of my favourite pastries to have, I decided to specialise in brownie/bar varieties – chocolate fudge brownies, Oreo brownies, red velvet cheesecake bars and cookies, and cream blondies. The rich chocolate flavour combined with its soft fudge texture makes it a favourite among my customers.” Cookies, she said, found its way on her menu after several requests were made. So she now offers chocolate chip cookies, as well as oatmeal cookies.

The clientèle initially comprised loved ones who could not get enough of these treats. Based on the response and the encouragement, this entrepreneur was able to widen her market to include the general public via social media platform Instagram.

“It was my desire to do something that was not as widely available in the industry. My creative process usually begins with me randomly thinking about something that I would like, as well as getting inspiration from social media and getting creative with it. It took me approximately six to nine months from conceptualisation to market presentation,” she said, adding, “Customers have told me that my brownies taste better than most others they have tried and come at an attractive, competitive price point. Value for money is very important to me.”

As far as challenges are concerned, Anderson shared that she has encountered two obstacles in the dessert industry since opening months ago. It has been difficult balancing school along with the demands of the business. “I’ve overcome these challenges by practising effective time management and planning.” There have also been issues of customers placing orders and not completing the process. Her solution: implementing an efficient deposit system, particularly for large orders.

With hope for growth on the horizon, she is elated to expand her offerings. “In July, we did our first-ever custom brownie cake. Three eight-inch layers of our decadent chocolate fudge brownie [mixture], frosted with a delectable whipped chocolate ganache, and a chocolate drip and sprinkles to decorate. It was truly a chocolate overload.”

Her advice to other pastry makers who want to pursue their passion for desserts is to do so without delay. “Don’t let the unknown delay your start. Also, do a lot of research about the baking industry and figure out what it takes to start a business,” she revealed.

What are you waiting on? Treat yourself to one of The Pastry Hub’s signature brownies or cookies today.

krysta.anderson@gleanerjm.com