Sugar Rainbow Cakes has a new home of its own.
After two years of sharing the Pasco Specialty Kitchen with about 30 other food makers, Sinar Bond of West Richland moved into a Kennewick storefront near Columbia Center mall.
“I loved the opportunity of using the Specialty Kitchen. But sharing the kitchen, it was hard for me to grow my business because I had to reserve space in advance. Customers would call me on Wednesday and want a cake or pastries by Friday, and sometimes the kitchen wasn’t available,” she said.
Now, Bond can take those last-minute orders.
You already may have eaten some of her baked goods. Bond has been working with several area wineries, supplying them with goodies for special gatherings, Spring Barrel Tasting weekends and to sell in their tasting rooms.
But her specialty is cakes for weddings, anniversaries, birthdays and quinceañeras.
Bond is self taught. She’s originally from Jakarta, a province of Indonesia. While there, she worked in the gas and oil industry but always had an interest in baking.
Indonesia is a land of many cultures. The Dutch, Asians, Europeans and Arabs all had an influence on the country and their lives, she said.
“Myself, I’m Indian, Asian, half Dutch. There’s a lot of fusion of cultures in my blood,” she said.
And whenever she traveled in Europe for her job, she’d always check out the local bakeries.
“There’s a lot of European influence in my cakes and pastries, in the recipes I use and the ingredients I use,” she said.
Flavoring cake batter with lavender is one example. It’s common in Europe, but Tri-Citians aren’t familiar with it, though bakeries and bakers in Seattle and Portland are beginning to explore its use.
Bond also brings the Indonesian tradition of baking from scratch, using the best ingredients available, rather than depending on mixes.
“The last time I visited home, I saw a few Betty Crocker and Pillsbury mixes on the shelves. These are very new items for Indonesian bakers,” she said.
“I believe any food less processed is better for your body and using less sugar is more healthy too,” Bond said.The sugar content in American baked goods, she said, is way too high, especially in frostings.
Bond said she enjoys experimenting with recipes and has developed baked goods that are gluten-free and some that are suitable for diabetics and those who follow a vegetarian or vegan lifestyle.
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Loretto J. Hulse: 582-1513; email@example.com