Sticky

S

Some time back, I was having one of those weeks when nothing seemed to be going right.
The best thing to do then, in my experience, is to bake.
And for a really therapeutic baking experience, the best thing to bake is sticky buns, mostly because sticky buns are the absolutely best baked good in the world, plus it is hard to find a good sticky bun, and lastly, there is something about the kneading and the rising and the rolling and the tipping out of the pan to reveal all the yummy syrup and pecans easing down the sides of the freshly baked buns that is just so much fun….I mean, c’mon! Sticky buns!
And so that weekend I made sticky buns and took some to our friends Mary Beth and Jeff, and some to Andrew’s brother’s family, and of course ate some, and somewhere in between Friday night and Monday morning, I realized that one thing that has shifted for me over the pandemic is the appeal of small things.
And what could be smaller and thus more appealing than starting a business that only makes sticky buns?
Somehow it felt right, and now – well into V7 of the particular sticky bun recipe I am bringing to market – this idea still feels right.
So that’s what I am doing next: launching Sticky, sometime, somewhere, details TBD.
I was going to call it Sticky by Prairie Girl but then smarter people than me pointed out that our PGB customers might say, yeah, yeah with the sticky buns, I want cupcakes, and they would be sorely disappointed to be told that there are no cupcakes.
So my business will simply be Sticky and I can’t wait for you to try them, with a cup of hot black coffee and maybe some sharp Cheddar, just the way I like them best.

 

 

About the author

Jean Blacklock

Jean is the president of Toronto's best cupcake and cake bakery - Prairie Girl Bakery. Read more about her background in commerce, law, and entrepreneurship here.

By Jean Blacklock

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