Mousse Cake Sally’s Co­conut Truf­fles

The Compass - - EDITORIAL - LET­TER Melissa.jenk­ins@tc.tc

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.

Vol­un­teer­ing

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.

SUB­MIT­TED PHO­TOS

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.

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