The Sugar Shack

29/07/2024

Well, we’ve already started receiving Christmas bookings so I suppose now’s as good a time as ever to start securing dates…
We know this year has been bloody tough, and as we still navigate our way through this financial shart storm, we are working on ways you can still have some form of end-of-year celebration with your colleagues, or friends and family, social groups and all the things - but make it a bit more dollary-doo friendly…

Christmas menus will be launching in two weeks, as well as our DIY range. Jonesy might not give you a hand…if you ask nicely I might…

27/06/2024

Hi!

I haven’t fallen off the planet, yet. Sorry I’ve been a bit slack on the socials. Had a bit of sh*tness going on…

Despite that - Just wanted to jump on and say hey! We’re half way through the year. I hope you’ve been filling your cups with all the good things… now’s a good time to start think ahead about summer, *cough* Christmas *cough* bookings and all that.

We know everyone’s feeling the pinch of the current financial climate, and with this in mind we will be launching a new Christmas package in the next few weeks that might still enable you to have your end of year shouts, but being a bit friendlier on the ol bank balance…

What else..

We’ve got our friends giving our glazes a bit of a re-work and I can tell you right now… they are looking 👩🏼‍🍳👩🏼‍🍳👩🏼‍🍳👌🏻👌🏻👌🏻

Why don’t we do something… reserve your dates for Xmas and stuff 😊

Ok cool

30/05/2024

Fixing to get schnacks sorted for the weekend

29/05/2024

How is it the end of May?!
Holy moly I’m not sure where this year is going - there’s still so much to achieve!
And you’ll likely want me to wash my mouth out - but we’ve already started receiving Christmas bookings.

We’re going to do things a little differently this year, so keep an eye out soon for new ways to have your end of year function on a bit of a budget - because we’re all feeling the pinch!!

Stay warm
M x

10/05/2024

I got to deliver a surprise birthday/early Mothers Day grazing box today 😊

03/05/2024

Only here for the schnacks…

26/04/2024

Here’s something cool!
I spent last weekend in Taupō at the V8s.
I’m lucky enough to have a friend that does the tyres for #25
And when I went to visit him, he gave me this surprise!!
We were rolling around the track!!
How good!!
#25

27/03/2024

Hi! Hello!!
I know it’s been a minute… we’ve been busy-bees, and usually when that happens the socials drop off…. And if I posted anything on my business page like I do on my private Insta you’ve probably have a fit, or discover a new band… it’s a lucky dip really.

What’s been going on… well - we’ve completed the last weddings for the season, and have been keeping ourselves busy with our corporate clients…

I managed to skip out of town (the country) for 4 days at the end of February and spend some time with friends - I used to work with one friend Ashleigh, and we hadn’t seen each other in 14 years!!

I celebrated a big birthday (that “dreaded” 40) - but it was probably the best birthday I’ve had in years. For anyone that knows me (those that don’t, that’s me in the corner) knows I’m a music junkie… so I spent my birthday on tour! Chemical Brothers, Queens of the stone age, then Matchbox 20. 2 countries, 3 cities, 3 gigs in 3 days.

I got to do some market research while I was away - and wow - there is so much to know!! Fresh pastries are a huge thing at the moment, and I was treated to some amazing hospitality! Citron crepes for breakfast, raspberry Madeline’s - cinnamon scrolls - my mouth waters!!

Anyway - that’s the latest. There’s always lots going on…

Stay safe this Easter weekend. If you’re travelling, take breaks, eat heaps, be good to each other 💙

17/02/2024

I’ve been going through old photos, and looking at how my techniques, ideas and skills have developed over the past 9 years of being in business.
I’ve been professionally cooking/cheffing since 2002. I’m 39 - that’s over half my life! And while we learn techniques and the science behind cooking and baking at chef school, the majority is learned on the job, out in industry and by learning as you go. I think you learn the most by making mistakes, from the fails, from the “I could have done that better” and the perfectionists “I know I can do that better”.

It’s an evolving thing… much like this first prototype of Ham Glaze, 7 years ago!
It’s due for another remodel and I’m looking forward to launching this and Cherry Lips further into the world this year!

Time flies! I hope you’ve been having fun!

17/02/2024

Here for a weekend full of treats

07/02/2024

Freshly baked m**fins for our cruise ship guests at Hurworth Country Gardens this morning…

What a beautiful day for it!!

**f

05/02/2024

“First we eat, then we do everything else.” - M.F.K. Fisher

04/02/2024

Congratulations to Tamsin & Tony on their wedding over the weekend!
Unfortunately the weather for Saturday wasn’t playing the game - with sideways rain and cool southerlies - for their garden wedding, so with some quick thinking and planning, they moved their ceremony to Sunday, and were able to be married in Tamsin’s parents beautiful garden as planned!
Saturday evening’s dinner went ahead at a new undercover venue, starting with grazing & welcome drinks, a fork buffet, and cake cutting - and everyone gathered and enjoyed their time together before the big day!
Sunday - the sun shone, the garden was set, and guests were able to enjoy mimosas and a grazing brunch under the trees.

Pretty good if you ask me!!

Thanks for letting us work with you Tamsin & Tony - all the best!!

02/02/2024

Meat on sticks. Always a winner!!

Glazed with our house made chilli jam, these sure did go down a hit at a recent event.

Here for it

01/02/2024

Interesting read

I can't camembert it 😭 🔗 tinyurl.com/syc5mphx

10/01/2024

Happy New Year! Here’s to 2024!!
Nice to see you back!!
Yep - we went a bit MIA pre-Christmas on the socials as it was just too hectic to keep up with it all. Had a couple of days down time and now we’re in full swing into summer - which means - birthday celebrations, weddings and also welcoming visitors off the cruise ships!

So much going on - and so awesome to see Taranaki so vibrant!!

Looking forward to a busy year, new ideas, menu planning, upgrades and growth.

Wear sunscreen, stay hydrated

15/12/2023

Christmas Pavlova wreaths…yum!!

13/12/2023

Go and see our friends at The Kiwi Butcher Shop for your ham and glaze needs!!

💙

01/12/2023

This beauty went out the door today…
A simple naked iced chocolate cake, which whipped chocolate ganache filling and vanilla buttercream.

Dried florals from

26/11/2023

Feeling Festive AF

I love this time of year for the bounty of fresh summer berries 💙💙💙

The best Schnacky schnacks!!

14/11/2023

We’ve closed the books for catering orders for 2023.
We will still take online Ham Glaze and Cherry Lips via the website shop.
Link in bio

Thanks for being awesome!!

12/11/2023

CHRISTMAS FUNCTION BOOKINGS: NOW CLOSED!

We’ve still got limited room for daily corporate orders, but things are pretty tight!!

Thanks to our wonder clients! You’ve outdone yourselves!!

09/11/2023

It’s truffle season!!!

Is anyone else excited about the impending treats??

I am!

09/11/2023

Starting to get that festive feeling about things…

Speaking of - December is now at 90% capacity, and we are fully booked 20th-27th November.

There are limited daytime corporate spaces during December, but if you haven’t saved the date yet - well May the odds be in your favour!!

I currently have a backlog of quotes that I’m working through.. I appreciate your patience. I still need to work in the kitchen during the days, which are only getting busier.
Sometimes I do my paperwork at my desk with my eyes shut…!

Thanks so much for supporting local small business!! Legends!! Woohoo!!

27/10/2023

I don’t know about you, but I reckon Grandma is gonna be stoked!!
We’ll be bringing back our bags of sugar rolled shortbread for Christmas.
Great as stocking stuffers, midnight schnacks or to bring out for dunking when guests drop in.

26/10/2023

Making it old school with this favourite treat…
Melt in your mouth Coconut Ice.

You either love it or hate it!

Which are you?

26/10/2023

Hi Team
I’ve been asked, made aware of and tagged about a newly established (Sugar Shack) business in Fitzroy with a similar name and scope of business.

We are in no way affiliated with that business.

The Sugar Shack (mine) was established as an entity in 2015, from an idea spawned in the early 2000’s as I would make sweet treats. I still have the old tins somewhere that I used to package treats in. While this has grown into a well established catering business, we are still at the core, sugar fiends.

I’m aware that this has created a lot of confusion, amongst other strong feelings, and I thank you for bringing it all forward.

Hope that helps! Thanks for sticking around.

As always - The Sugar Shack is open for business 💙

26/10/2023

Raspberry meringue appreciation post…
These are Swiss meringues. I find using either a Swiss or Italian meringue, the end product is more consistent, it holds its shape, is a more stable mix and tends not to go that tan/pinkish colour when drying them out. Of course this will still happen if your oven is too hot!

Who’s looking forward to their Christmas Pav? Do you have any disaster stories??
Share below 🍥🍥🍥

20/10/2023

Weekend and food match..