Today we’d like to introduce you to Jashmine Corpuz.
Jashmine, we appreciate you taking the time to share your story with us today. Where does your story begin?
I became a chef because cooking and eating was always a shared interest in my family. Growing up Filipino American with a grandfather of Taiwanese descent really encouraged my eclectic taste. Different family members would specialize in one dish so it was always a treat to visit them. I remember being very young and peeling garlic in the kitchen where everyone would just get together to roll lumpia for a party. Eating together with family was something that was a core value imprinted upon me very early on. I was interested in baking at a very early age. Watching cooking shows on PBS really helped spark my imagination. I started off by making cookies and boxed cakes. I would frequent Michaels every weekend and would often peruse the cake decorating aisle. I enjoyed making birthday cakes and sweet treats for friends and family. I guess I could say that I was obsessed with sugar early on. But what I enjoyed the most was making people feel happy with something I made.
I was really passionate about learning more techniques so I attended California School of Culinary Arts in Pasadena. I worked my way through various fine dining restaurants in Los Angeles. I’ve had mentors all throughout my career that have added a wealth of knowledge to my skillset. What I value the most about that time in my life is recognizing that my insatiable curiosity, intuitive nature, and well rounded palate make me who I am.
I started SugarPop55 in 2016 as a way to finally start my own business. My first pop up was pies for Thanksgiving. Pie is something familiar that most people can immediately connect with but what I love about it as a dish is that it encourages sitting together at a table to share a meal with your loved ones.
We all face challenges, but looking back would you describe it as a relatively smooth road?
I’ve gone through a lot of transformations before I focused on selling pies. The biggest transformation for me was the passing of my father, after that I needed to take time off because he was my biggest inspiration. He was actually a great cook who also loved to eat. Grief is a beautiful thing that really can allow for a lot of growth to happen and I learned a lot about myself through that experience. I began my journey into Ashtanga Yoga practice and found a deeper connection to myself and my spirituality. During this time, I still baked and would try different things with my business. When I think back I could see that making bespoke cakes was always something that brought me joy. I also liked to make custom dessert tables for special events or weddings.
However, before covid happened, I was ready to stop baking all together. Afterwards I soon found out that just making chocolate chip cookies was enough to sustain myself during the pandemic. I started to find my groove again and it felt amazing. I made it a point this year to focus on just pie. Selling pie by the slice has become a way for me to connect with people.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I specialize in making pies that are local and seasonal with an eclectic flair. I grew up here in So-Cal and going to a farmers market is one of my favorite pastimes. I really enjoy tasting fruits and vegetables at the peak of their season. My passion for travel and exploring cultures allows me to work with various ingredients and spices.
My ability to weave a story with a slice is my gift. Ultimately Filipino heritage is the essence of storytelling and sharing food. I am most proud of being able to take an abstract concept and create a pie with it. A gift like this always comes with a story and that is the ability to connect with people on a deeper level. Flavors that taste like home that are comforting and unique is something that I always strive for. I am known for my best selling pie which is the Banoffee pie. Being Filipino American, I am using more ingredients that are familiar to my heritage. I am so happy that Ube is getting the attention that it deserves! The second bestseller is the Ube Blueberry pie. Camote Cue is the newest flavor that I am excited for because its my favorite one. It is simply delicious. I also have classics that have my own twist on them for my new Fall Menu that I am featuring for the holiday season. Each flavor is unique and I try my best to balance out a menu so that there is something for everyone to enjoy.
What would you say have been one of the most important lessons you’ve learned?
I am most proud of my ability to pivot every year. Perseverance has always been my strength. It is not easy having a small business. I’ve had to learn how to wear a lot of hats just to keep my business afloat. I am a one woman pie show and I try my best to know when its time to take a break or travel.
A lot of self discovery has led me to my own perspective on what I want. A lot of healing had to happen before I got here and I am grateful for my journey. I am ready to embrace how this business is going to unfold for me. Learning how to shift from being just a pastry chef to a business owner is something that I am still learning about. Popping up at markets, vending, and online ordering is what keeps me going. Pre ordering for a weekend pickup is something that I am implementing for the holidays. Its not perfect, but if I keep going in this direction then hopefully I will soon have a brick and mortar.
Pricing:
- Whole Pie – 60
- By the Slice – 10
Contact Info:
- Website: sugarpop55.com
- Instagram: sugar pop_55
Image Credits
Adrianna Buenviaje
