Mousse Cake Sally’s Coconut Truffles
the construction paint on the ground marking where the building was, it kind of hit home for me.”
She is hyper-local. Most of her products, except the chocolate, are local, but there is also a Newfoundland touch. During a visit home, Leah picked up some local raspberry bushes, which she plans to grow in Alberta.
“The raspberries from home are so much better,” she said.
She and Pierre have also joined a beekeepers association in Alberta with hopes of producing Newfoundland raspberry honey to use in her baking.
“I want to take the high end products and make them readily available,” she said. “There’s many options for dietary restrictions — like gluten-free. I want to make them more appealing to a larger audience.
When Leah’s not working, she’s helping people in her community. Last year, she volunteered with Camp Kiwanis, and taught children how to make apple truffles. It’s something she really enjoyed.
“I really feel like I want to inspire people,” she said, noting she now volunteers with victim services to continue her in- volvement with the community.
Now with Valentine’s Day around the corner and Easter getting close, Leah is about to begin her dream.
It will be next month before her doors officially open to Mousse Cake Sally, but she is still baking up a storm. Valentine’s Day is expected to be a huge day for her next year. This year is still hectic, trying to bake and work while getting down to the wire for opening her shop.
She expects things to pick up quickly when the doors open to her bakery, but she’s is prepared for it. It’s her dream, and she can’t wait to share it with others.
“This has been a passion all my life,” she said.
Leah Slade decorates some of her delicious treats that will be available at her new bakery in Alberta.
Chocolate mousse cakes baked and decorated by Carbonear native Leah Slade.