Non-sugary pastries a sweet deal for entrepreneur

While many people do not see illness as an entrepreneurial prospect, Christine Stewart-Good has turned a past arthritis diagnosis into an avenue to sell non-sugary treats.

Her business, Sapid Palace Pastries, in Anchovy, St James, makes treats that are suited for persons with diabetes and other lifestyle related illnesses.

Her pastries, all made with natural ingredients, include breadfruit cookies, banana bread, and coconut ice cream. Stewart-Good, 47, told THE STAR that her choice of products started with her own dietary changes that began after a doctor's visit in 2011.

"About 10 years ago, I had some issues with my joints, and the doctor said it was arthritis and that they could only give me temporary relief, like creams to anoint my joints. A few years later, I went back to the doctor and he said I should change my diet, and by that time I had already gotten off sugar and a lot of the drinks that are on the market, and started having fresh fruits and vegetables," Stewart-Good recalled. "I used to love a lot of sweet things like cake and ice cream, and so I started making my own. I used to make regular pastries, but my own health issues caused me to make the change in about 2017, and then I realised that there were other persons who are being affected negatively with their health as well, including diabetics."

Spelt flour

From there, she shifted her product line by using spelt flour (made from a similarly named grain) instead of regular wheat flour, and agave plant syrup instead of sugar. Her healthful approach found favour with close friends with whom she shared her baked goods.

"I started taking my pastries to friends of mine who are lecturers at Montego Bay Community College, and they said they liked the texture of the foods and the fact that they are not sweet, and that I should pursue this as a business," said Stewart-Good. She registered the business in 2019. However, the married mother of two said her efforts to branch out since then have been affected.

"I have been trying to introduce my products to local businesses, but I have just a couple of customers who are frequently ordering stuff. COVID-19 has also affected business because persons are not working, and those who are working are not able to really manage all of what they used to do before," Stewart-Good admitted. "I am coping the best that I can, but I would really like for the customer-flow to come faster than it is right now. But I do not mind doing this, because it is something I love and enjoy doing."