Today we’d like to introduce you to Sophia Adolphe.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I’m originally from Canada, born in the beautiful city of Montreal. I moved to the United-States in 1999 where I’m continuing this journey of life. Culinary and baking was always my passion. At a very young age, I was already prepping and cooking food for my younger sibling. I found comfort in cooking and the creativity is endless. I always had a vision that one day, I will own a restaurant, and so it begins.
A couple of years ago, I was diagnosed with benign tumors that change my regimen completely. I didn’t want to have an operation and didn’t want to be on medication for a long period of time. I understood that my problem was my eating behavior and I needed to change that. I became a vegetarian in 2010. Even though I was a vegetarian, I was still consuming dairy and egg product. Self-disciple is crucial when changes are needed, so I created a meal plan and followed through. I removed dairy and egg out of my diet and I started to feel better.
The most challenging was desserts since they’re all made out of dairy and eggs. One day I had the craving, the craving of having the most delicious fudge brownie, I knew the only way I could indulge in it, was for me to make it. So my very first brownie I made was a Carob peanut butter brownie and let me tell you it was amazing. So for months, I’m in the kitchen just experimenting with different flours and egg replacement to get the consistency I was looking for.
I started to post my vegan desserts on Instagram and last year I received a message from a really good friend; she saw my baked goods and she asked me if I would like to sell them at her and husband’s new Vegan restaurant in Dorchester. I could not refuse, I was happy nervous and excited! Wow someone noticed my desserts!
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Every sweat, curve, bumped, muddy and wet road to my journey is worth it. Once you set your mind to something you want, you will flourish. Consistency and passion are key. This has definitely given me a greater sense of maturity and self-discipline.
There were times where I want it to give up because of financial setbacks, negative thinking from others and even saying to myself this is not worth it, I have to pay bills NOW. And as we all know any starting up a business takes a while before you see profits. Giving up is not an option.
Sophia’s Brownies & Treats – what should we know? What do you guys do best? What sets you apart from the competition?
Sophia’s Brownies & treats is a Vegan pastries company that specializes in Carob nut free Brownies, Coconut, macarons, cupcakes, cookies, dairy free Haitian Kremas, and plenty of room to expand, Yummy!!!! I’m the baker and I came up with all of my recipes from scratch. All of my recipes have a Caribbean twist to it, A touch of Haitian Culture, Vegan Style!!
I’m so proud of my company because I notice that now a lot of people especially people of color are looking for better eating alternatives. I’m mostly proud that people are buying my product enjoys the taste of it. Because my ingredients are alkaline and/or plant-based that already separate myself from others.
My primary concern is health. “You are what you eat” is the reflection of your either good or bad eating habits.
What moment in your career do you look back most fondly on?
So far I can say that I’m proud that I didn’t give up, that I’m getting a lot of positive feedback that motivates me to do more and create more healthy treats. When people reach out to me and place an order that makes me proud. I’m doing something worthy!
Pricing:
- Nut-Free Carob Brownies $3.50
- Coconut Macaroons $2.50
- Dairy Free Kremas $20-30
Contact Info:
- Phone: 617-777-7717
- Email: wizdomcuisine@gmail.com
- Facebook: https://www.facebook.com/Sophias-Brownies-Treats-236016297070926/
Image Credit:
Valencio Photography, Josue Joseph
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