Cap­i­tal cafe of­fers guilt-free treats


First it was smok­ing, now should ta­ble sugar dis­ap­pear from Welling­ton’s cafes?

The Sugar Trade cafe in Welling­ton’s north­ern­most sub­urb of Tawa was so-named be­cause its goal is to show cus­tomers how ta­ble sugar can be swapped for health­ier al­ter­na­tives.

The cafe uses fruc­tose-free sweet­en­ers such as rice syrup, sugar al­co­hols, ste­via (a plant­based sugar sub­sti­tute), and oc­ca­sion­ally glu­cose, to cre­ate all sorts of treats, in­clud­ing mixed­berry cheese­cake and even choco­late cake. It also of­fers savoury snacks such as bowls of cashews, al­monds and pis­ta­chio nuts, sal­mon with cream cheese on oat cakes, and blue cheese on crack­ers.

Owner An­gela Humphrey said her cafe was free of fruc­tose, a fruit sugar found in com­mon ta­ble sugar. It has been linked to in­creased weight gain and all the bad stuff that can come with it, such as di­a­betes and heart dis­ease.

‘‘That’s our rea­son for be­ing. There’s a lot of peo­ple work­ing on drop­ping sugar from their lives but, the mo­ment they step out of their own house, they’re just drown­ing in sugar. It’s hard to find a place to get to­gether with friends with­out sugar com­ing at you. Peo­ple kind of know it’s not good for you but they don’t re­ally un­der­stand how bad it is.’’

Humphrey ran healthy-liv­ing work­shops be­fore open­ing the cafe in April. She thought her cafe might be the first of its type in Welling­ton.

Den­tal As­so­ci­a­tion spokesman Rob Bea­gle­hole said cut­ting out a lot of ta­ble sugar was ‘‘a move in the right di­rec­tion’’.


The Sugar Trade cafe owner An­gela Humphrey says the goal of her new Tawa eatery is to show peo­ple how you can trade sug­ary foods for health­ier al­ter­na­tives. cheese­cake Hot choco­late

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