Angela Foreman’s background as a chemist at the Savannah River Site might seem odd for someone who owns a sweet shop. Actually, it’s a marriage made in baking heaven.
She and her daughter Hayley, who also has a background in chemistry, operate The Sugar Lab in Aiken. They opened their shop three years ago.
Images of scientists, beakers, and test tubes would be a little far-fetched but there is no denying the science of baking.
“I spent six months experimenting to develop the recipe for our decorated sugar cookies,” Angela explained.
This reporter come from a long line of good cooks, and I’ve always heard you can get by without measuring for most recipes but NOT when you are baking. So, I asked the expert.
“Not measuring for a baking recipe is a no-no. Baking is very specific and even humidity and other environmental factors weigh into a successful recipe.”
The cookie and other confections Angela and Hayley create in “the lab” take three days to process from making the dough to the baking, and then the icing and decorating process.
“It’s part analytics and part creative.”
The result is a work of art.
“Our biggest times for orders come during Valentines when orders sold out in a couple of days, and for Easter, and Masters welcome baskets.”
Many of those big events and holidays are fast approaching. The Sugar Lab also does specialty cookies for birthdays, weddings, and other special occasions, including work parties, retirements, grand openings, and anything else worth celebrating.
Think of it as sinking your teeth into the very best kind of experiment, yummy edible art.
You can check out The Sugar Lab online, on Facebook, or call 803-761-4424.
Editor’s Note:
Mitzi Oxford is a veteran broadcaster and features writer who also worked at the same television station in Columbus, Georgia as Augusta’s Brad Means!
If you have a South Carolina story idea for Mitzi, please email her at mitzioxfordcreative@gmail.com.
