The long time at home during COVID inspired one of our students, Ava Johnson (12), to start her own dessert business called Sugarbeet Sweets. 

“Having so much time on my hands and being fascinated by food science, I taught myself how to bake,” recalled Johnson. 

She charges a flat rate by size for her cakes by size. A 4 inch cake is $35 and a six inch cake is $75. As of right now, Sugarbeet Sweets is run through Johnson’s Instagram handle (@sugarbeet_sweets). Orders are placed in a google form found in her bio, and payments are made through cash or Venmo. 

Since taking on this business, Johnson has learned a lot about maintaining a business and growing as a baker.

“It’s best not to cut corners such as skipping steps like sifting,” she stated.

She’s learned lessons like these through trial and error, as she’s had her share of challenging orders, such as the time she created strawberry shortcakes with homemade whipped cream, a notoriously unstable baking ingredient.

Johnson has collaborated with multiple school organizations, such as orchestra and Debate Club for Fun Food Friday. 

“Ava is very talented in preparing sweets and baked items at an affordable price,” said Christian Horton, Debate Club director.

For her latest initiative, Johnson is excited to announce that she will be launching a website to make displaying menu items and placing orders easier than ever. 

She will also be releasing several new desserts- such as an assortment of cookies, cupcakes, and brownie bites. With this, she will not only be releasing several new desserts- such as an assortment of cookies, cupcakes, and brownie bites!