Économie
Sweet addition to Bourget business scene
gregg.chamberlain@eap.on.ca Bourget
and also making specialty biscuits. Starting a “cakery”, a bakery specializing in cupcakes and cakes and like pastry, seemed likeanobviousmove.Herproductsenjoyed “tremendous” response at tradeshows and other special events. All that remained was to find a suitable site to set up the ovens and display shelves. The Casselman woman found herself coming “home” to Bourget where she and her family had once lived. “We felt very comfortable coming here,” she said. Another advantage to setting up shop in Bourget is more affordable rates for retail space in the village. Plaza Larose proved ideal in every way for her needs. “When I came in here, it felt like this was the place.” For now, after an early-April opening, the customer base is local for the Nut-Free Cakery. But that could change before the year is out. The Internet can open up the world to any small business and Charbon- neau is taking full advantage of that with a website for her cakery at www.nutfreecakery.ca, along with social network pages Facebook and Twitter. “I find Facebook more sociable,” Char- bonneau said, smiling. Besides the number of “likes” her Facebook page receives, she is also starting togetfeedbackfromFacebookers,bothlocal and elsewhere, about specific types of cupcakes or cakes she bakes and also sug- gestions for new recipes. She also gets requests from people with other types of food allergies and that has prompted her to develop a line of egg-less
COMMERCE À VENDRE À ROCKLAND! COMPREND : • Inventaire complet • Liste de clients • Contrats pour 2012 “One-and-a-half hours to go there and one-and-a-half hours back,” she recalled, about that cake pickup-and-delivery day. She used to work in the catering trade Wonderful describes the aroma wafting out of the partly-open door at the Nut-Free Cakery in Bourget’s Plaza Larose. In the kitchen/bakery section at the back, owner-operator Deborah “Debbie” Charbonneau sits perched on a stool at a counter, rolling fondant into tiny balls as part of preparation for a special-order “monkey theme” cake. Whether or not a customer asks for mushed bananas in themix to give the cake that “honest-to-simian” flavour, they can always be sure there will not be a single nut, not a grain, not a crumb in the batter Charbonneau whips up. “My son made me realize there’s nothing really out there that caters to peo- ple with nut allergies,” Charbonneau said, explaining that her youngest son, Justin, is allergic to nuts. She and her husband, Pierre, had wanted to surprise Justin one year with a special cake. They tried some of the larger in-store bakeries in the Ottawa-Orléans area but could not find one that did not use nuts of any kind in their baking or could even guarantee that none of the ingredients for their products made use of even peanut oil. They didmanage to find a small bakery deep in the heart of the city that could do the order but it was a depressing end to a frustrating search.
have real control, and there’s no risk of cross-contamination.” It’s how she bakes at home for her son, Justin. What’s good for him is good for her clientele. “To me, it’s not really an extra effort,” she said, adding that her cakery also offers coffee, tea, or juice along with a couple of tables and chairs where customers can wait for their order. “People can sit and just relax.”
pastries and also diabetic-friendly dessert items. Charbonneau cannot cater to all food allergies, at least not right now, but in the future, who knows, she may be able to find a way. For now she can promise no pre-mixed cookie or cake dough, nothing from out of a box that might put her customers at risk. “We do everything from scratch, so even our icing is not as sugary as the commercial kind. There are no box mixes. This way I
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