Lots of questions and requests for low to no sugar items. I hear ya and just wanna say I hear ya.

There are a lot of synthetic sugar subsititutes out there which taste great but don’t sit well on the stomach. They lead to lots of gas. Lots of it. So we’re having a look at agave syrup again and stevia and a few other new(er) substances that might work well or well enough to make a cake taste good and feel like a cake. So often the battle isn’t just for taste, it’s to achieve the same texture that comes with using real sugar.

People close to me have diabetes II and/or are hypoglycemic so I have motive to come up with the recipes. Since this is a business though it has to be viable and meet a demand. When we launched low sugar a few years back most customers just skipped it and went straight for the real thing. Maybe times are different???? We’ll see in a few weeks to months when we re-introduce a sugar alternative cake and/or frosting. I’ll post up info before that happens…

Thanks!

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