There’s a revival happening on Corner Brook’s West Street and Kayla Walsh is happy to be part of it as she gets set to open Sugar Street Bakery at number 86.
With recent additions to the street like Bootleg Brew Co., The Galley and Crimson Art Studio, and a new hotel going up, she said the street “is definitely going to be the place to be soon.”
She’s also excited to be planning some collaborations with some of those businesses to attract more customers to the street.
And even though it’s only July she has some big plans for Corner Brook’s Christmas parade.
The bakery is a long-time dream of Walsh’s as her love of baking started when she was just a toddler.
Making cookies with her mom was also a regular thing and she had an aunt who used to make and decorate wedding cakes.
She graduated from the culinary arts program at Academy Canada in 2009 and four years later received her red seal. Two years later she got her red seal as a pastry chef.
Her skills then are a combination of her upbringing and her education.
That way has meant she’s spent a lot of time perfecting the recipe she uses.
And the tables have a turned a bit now as she’s teaching her mom, Glenda Wall, and grandmother, Shirley Sullivan, both of whom will be helping her in the kitchen at Sugar Street.
The bakery really got its start eight years ago as Sugar Street NL when Walsh set up in her Pasadena home making cakes and other bakes goods for order and for craft fairs. She also offered classes in decorating in various locations.
About three years ago she moved from her kitchen to her mom’s bigger kitchen, with the plan to move the bakery to its own location.
In speaking with other business owners Walsh got a piece of advice that she considers invaluable. They told her that if she could do it that she should enroll in a business program.
With funding from Advanced Education and Skills, through the Self-Employment Assistance Program, she enrolled in the business program at Academy Canada.
Not only did the course provide her with the business knowledge she needed with respect to starting a business — funding, permits, engineering — it also gave her the chance to network.
She also connected with Ulnooweg. The organization provides loans and business services to Aboriginal entrepreneurs in Atlantic Canada.
She started getting the bakery ready in February and now there are just some finishing touches to complete before she’ll be ready for final inspection by the city. She’s hoping to be open on July 28.
The bakery features a storefront set up with showcases that will soon be filled with all kinds of bake goods — biscotti, muffins, pastries, cookies, cupcakes, breads and rolls, some of which will gluten free, peanut free and diabetic friendly. There’s a little eating area and a limited beverage menu. And she plans to offer classes at the bakery and will get into doing more custom orders once everything is up and running.
Seeing her dream finally coming true is exciting, but it won’t really feel real until she starts baking.
“I’m anxious to start working. I want to start baking,” she said.
Sugar Street Bakery hours
Tuesday-Thursday 10 a.m. to 7 p.m.
Friday 10 a.m. to 8 p.m.
Saturday 10 a.m. to 6 p.m.
Sunday 11 a.m. to 5 p.m.