Food & Drink
This mother of six, has created delectable desserts for a wide variety customers.
How sweeet it is!
BY WENDY BIRD
Winter 2010 |
When it comes to dessert, Lynne Van Beek wants people to think of her business, Sweeet, as a one-stop destination for “something special.”
“If you're going to splurge, make it wonderful,” she said from a cozy pantry room in the back of her Coniston commercial kitchen.
And wonderful it is. The self-proclaimed queen of buttercream has been on a whirlwind tour in the dessert catering industry since she graduated from Cambrian College's baking and pastry arts program in 2008.
The 53-year-old mother of six (now) adult children, has created delectable desserts for a wide variety customers — from 90-year-old birthday celebrant to a larger organization such as Science North. She has whipped up towering wedding cakes, diminutive tarts, artful cupcakes and detailed cookies.
“I've been baking since I was nine,” she said. “Although I appreciate the work of many chefs, I think my main inspiration came from my own family. They celebrated life in so many ways, and this has strongly affected the way I look at life.
“We always had dessert at home. I can still taste my mother's homemade tea biscuits, dripping with melted honey, or the piece of cold rhubarb pie I picked up and ate in my hands.”
Van Beek has sophisticated her desserts beyond the homey delights of her childhood. A glance through a pictorial album of her work reveals hand-shaped marzipan or fondant flowers and fruits, and lofty buttercream blossoms that beckon one's finger to touch and taste.
“Doing decorative stuff is where I find my happy place,” Van Beek said with a smile. “I particularly love doing themed desserts.”
Van Beek's reputation as a dessert guru was catapulted into high profile status after providing Science North with 750 desserts that were in keeping with the theme of the IMAX film Mysteries of the Great Lakes. She created tarts and cakes for the launch party that reflected the natural world of underwater life.
“The desserts were an amazing hit,” Van Beek recalled. “I had to overcome a lot of obstacles to make it happen (including working in a claustrophobic prep room), but it all came together in the end.”
Valerie Arthurs, a chef and professor with Cambrian College's School of Hospitality, isn't surprised by Van Beek's fortitude in overcoming challenges.
“Her eagerness to learn and positive attitude fuels her tremendous success,” Arthurs said.
“In her business, Lynne demonstrates the highest standards of professionalism and commitment to quality. I have personally tasted many of the desserts Sweeet has to offer, and would recommend this local entrepreneur to anyone.”
Van Beek's penchant for creating themed desserts is appreciated by anyone planning a wedding. Her keen eye for detail and rigorous attention to top-quality flavour is the proverbial “icing on the cake” for many of her customers.
“Everything we make here is homemade,” she said proudly. “From the buttercream to the caramel to the cake. Even if a dessert requires five different components, it's all made from scratch.”
Van Beek said she considers her business to be a “positive, happy” venture.
“Everything we do here is part of someone's celebration,” she said. “It's a very personal thing. It's a good fit for me. I'm a celebrant — our family celebrates everythin
