An Orillia business was crowned a Food Network champion over the Christmas season.
Sugar Dessert Bar co-owner Mark Robillard and his colleagues Mandy Collinson and Eleanor Roxas first appeared on a Halloween episode of Food Network’s ‘The Big Bake’ two years ago.
After an unsuccessful television appearance, Sugar Dessert Bar was ready for redemption.
“The first time we went down to Toronto it was a 22-hour shoot. We were disappointed we didn’t win, we came home, and that was it,” Robillard explained.
“When I saw they were casting for a second season I sent an email to them and asked if they are accepting past contestants and they said ... they would love to have us back on.”
‘The Big Bake: Holiday’ show was shot in February of 2021. Robillard says the experience was quite different the second time around due to the pandemic.
“It was strange shooting a television show with masks on behind the camera and things like that. But it was an amazing experience and Food Network treats contestants so well. They got us breakfast, lunch, and dinner, and they put us up in a hotel. It was just incredible,” he said.
The Sugar Dessert Bar won the contest and $10,000 thanks to their extravagant rocket ship-themed cake.
“We had to keep our mouths shut for eight months, we didn’t tell anybody,” Robillard said.
“Mandy says she is going to take a trip to Cuba, I think Eleanor is going to use it for some renovations, and I think I’ll put mine back into the business.”
Robillard, 37, says having the title of Food Network champions is a huge boost to the business and the career of all three bakers.
“Winning the second time validates that we are moving in the right direction doing custom cakes,” he said.
The Sugar Dessert Bar is a home bakery that has been open for a year and a half now. Robillard started the business during the pandemic after working for Mariposa Market for seven years. So far, the business has been a hit.
“I think our ability to take somebody’s vision and make it our own is why we’ve been so successful. A lot of the feedback I get from people who see the cake for the first time is 'oh my god, you guys went way above and beyond, and I wasn’t expecting that',” Robillard said.
“We always put our heart and soul into cake making and I always want the customer to have a jaw-dropping experience.”
Robillard’s goal for the business is to create a storefront shop; it’s something that has been in the works during the pandemic.
“It’s something we want to do and can do, but the pandemic is definitely stopping us from moving forward with that idea because we are not comfortable opening a fresh business right at this moment, but it’s definitely coming in the near future,” he said.
To get in contact with Sugar Dessert Bar and to see some of their work, click here.