Burnt Sugar
A crème brûlée business built from scratch — because I wanted to make something with my hands.
Client · LICENSED · COMMISSARY KITCHEN
Why I started it
I wanted a project that lived outside a screen — something with a physical result I could hand to another person and get immediate, honest feedback on.
What I owned
Everything — recipe development, sourcing, permits and certifications, production out of a licensed commissary kitchen, and wholesale relationships.
How it came together
- 01
R&D
Spent months experimenting with technique and ratios, developing [MOCK: over a dozen] original flavor variations.
- 02
Licensing
Secured all necessary permits and certifications to legally produce and sell out of a commissary kitchen.
- 03
Distribution
Sold wholesale through a local coffee shop for several months.
What I made
What several customers and the coffee shop staff called the best crème brûlée they'd had — proven out over months of real sales, not just personal opinion.
Numbers on the wall
- Monthly revenue
- [MOCK: a few hundred $]
- Original recipes
- [MOCK: 12+]
- Status
- On pause
On pause with a baby on the way — considering a shift to event-based catering.