Shabby Sugar is continuing the family tradition pioneering new forms of food decadence. There have been great bakers in our family going back more than a century. The early 1900s in Wooster, Ohio, saw two of my great aunts running a bakery, fattening up the locals. In a mix of Hungarian and Italian traditions, my grandmother and momma schooled me in the kitchen arts, just as they were, particularly on desserts. In the 80s, my sister, mother and I opened a tea room in South Carolina, “Cream Puff Swan.” Life got in the way for a decade or two, but those delectable have now been brought west, to you.    Tradition also melts in with my experience in the hospitality industry. Over the course of a career, I have arranged to feed over one million happy customers. So here’s another secret: Baking is a clever way to let people know how much you care about them. Without love in your dessert there will always be a little something missing.    What else is in there? We use butter. Sugar. And “gluten” by the metric ton. We do this because it tastes good. We simply do not compromise on taste. Consider yourself warned of the addictive nature of our utterly delicious treats.    Love,    Cathy Zappone

Shabby Sugar is continuing the family tradition pioneering new forms of food decadence. There have been great bakers in our family going back more than a century. The early 1900s in Wooster, Ohio, saw two of my great aunts running a bakery, fattening up the locals. In a mix of Hungarian and Italian traditions, my grandmother and momma schooled me in the kitchen arts, just as they were, particularly on desserts. In the 80s, my sister, mother and I opened a tea room in South Carolina, “Cream Puff Swan.” Life got in the way for a decade or two, but those delectable have now been brought west, to you.

Tradition also melts in with my experience in the hospitality industry. Over the course of a career, I have arranged to feed over one million happy customers. So here’s another secret: Baking is a clever way to let people know how much you care about them. Without love in your dessert there will always be a little something missing.

What else is in there? We use butter. Sugar. And “gluten” by the metric ton. We do this because it tastes good. We simply do not compromise on taste. Consider yourself warned of the addictive nature of our utterly delicious treats.

Love,

Cathy Zappone