Priya’s Pearl of a business

Priya Randev knew from a young age that she wanted to be a baker.

So she took the opportunity during the pandemic to start thinking more deeply about what a startup might look like. In February of this year she began finalizing plans and on May 1, launched her home-based business: Sweet Pearl Bake Shop.

She chose the name Sweet Pearl because it implies elegance and simplicity. It’s also rather suggestive of the fun food she produces.

“I enjoy the process of starting this business”, she told me. “I also knew that I wanted to be a baker in my retirement but I didn’t want to wait until retirement to start. This is the work that fills my soul.”

Hers is a bake-to-order business and her Instagram account always has the latest offerings.

She produces a range of indulgences for young and old alike. Cupcakes continue to be loved by all and hers are rich with proper buttercream and a medium density cake that is less sweet providing a nice contrast to the crowning cream. The surprise underneath that crown, a dollop of tangy raspberry jam.

Her gluten-free chocolate chunk cookies are exceptional with the moist almond flour bringing out their chewy goodness. It turns out that I do enjoy some chocolate cookies after all. When made with almond flour. Look, whether you need to follow a gluten-free diet or not, we can all agree that almonds make most things better.

Another kid’s treat ideal for parties are the sticky, stretchy marshmallow squares made not with Rice Krispies but rather Lucky Charms cereal. So much messy fun to eat.

“I pride myself on using only quality ingredients and keeping a precise work space. For me butter and Belgian chocolate are the only way to go,” she said.

As we talked I recalled the wonderful cakes available at the Swiss Pastry Shop in the Carlingwood mall and Priya remembered them too.

“My parents would take me there and I always loved it.” So much so that the idea of becoming a baker was born and today she’s in the middle of her cake decorating training so that she can expand her line of goods.

She sees a storefront in her future and whether that happens in retirement or sooner, “I just love what I do. The pride of making something and having it turn out well — and when a customer loves it — there’s no feeling like it.”

Priya’s Spiced Apple Cookies

Here’s Priya’s recipe for cookies that will have you imagining fall colours as you sip your accompanying beverage of choice: 

For the cookie:

• 1 cup (125 grams) all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• Pinch of allspice

• 1/2 teaspoon baking soda

• 1 and 3/4 cups (175 grams) old-fashioned rolled oats

• 1/2 cup (115 grams) salted butter softened

• 1/2 cup (100 grams) light brown sugar packed

• 1/4 cup (50 grams) granulated sugar

• 1 large egg at room temperature

• 1 teaspoon pure vanilla extract

• 1 cup (120 grams) chopped apple

For the glaze:

• 1/2 cup powdered sugar

• 1/4 teaspoon pure vanilla extract

• 1-2 teaspoons milk

Instructions:

• Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

• In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, ginger, all-spice and baking soda until well combined. Stir in the old-fashioned rolled oats and set aside.

• Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until fully combined. Mix in the egg and vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.

• Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the chopped apple until fully incorporated into the cookie dough.

• Using a 1.5 tablespoon cookie scoop, scoop balls of the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.

• Bake for 12 to 15 minutes or until the tops of the cookies are set.

• While cookies are baking, prepare the glaze by combining the glaze ingredients together. If needed, add more milk a teaspoon at a time until a glaze of pourable consistency is achieved. (Be sure not to add too much milk but if you do just compensate with more powdered sugar.)

• Remove from the oven and allow to cool on the baking sheet for five to 10 minutes, then transfer the cookies to a wire rack to cool completely.

• Once the cookies have completely cooled, drizzle with the glaze and enjoy!