Meet Richmond-based Founder of Sinless Desserts, Kasia, who is on a mission to get sugar free desserts on the shelf. Guess what? She’s doing great and stockists in Soho can’t get enough of her sugar-free masterpieces. A recent trend among entrepreneurs has been to cut out refined sugar in its entirety, so Kasia is feeding this trend. As extreme as it may, cutting out refined sugar can be the most sensible option when working a busy and demanding entrepreneurial lifestyle.

Getting to Know Kasia

What inspired you to start your own business?

I wanted to see places stocking sugar free desserts so badly and it wasn’t happening – so I guess I decided I had to be the change I wanted to see in the city. I went on a great business training course, which made me see that I had good products, I just needed to market them. I realised these products could make a huge difference for people, and the only way to really make it happen was to set it up as a business. Otherwise there would be no chance to really share it with people. It sounds basic – but it’s such a crucial starting point and it so important to recognise.

I wanted to see places stocking sugar free desserts so badly and it wasn’t happening – so I guess I decided I had to be the change I wanted to see in the city.”

How has cutting refined sugar benefited you?

It’s made the biggest difference in my overall health. There’s no other way to realistically experience optimum health. Everyone will benefit in different ways but for me, personally, my skin and my immune system have improved enormously. I used to get chest infections and now I don’t. I can be surrounded by people who have the flu and be absolutely fine. My energy is now boundless. I no longer feel tired or exhuasted due to a poor diet. The feeling, the lightness, in the first week I could feel it straight away. Now things like nutrient rich juice fuel my body and I feel energised straight away. I don’t have any food allergies, but I do sensible things which I know will work for my body, such as cutting out gluten. If we really listen to our bodies, we learn to experience what is good for us. I know what my body is craving, and I give it that. The improvement is enormous. Without good health, or energy we’re not able to do anything.

Without good health, or energy we’re not able to do anything.”

Critical Decisions

How is Sinless Desserts pioneering the healthy food movement?

I did a lot of research before starting the business. I went to hundreds of places mostly in London, cafes and shops, asking if they had cakes that don’t contain refined sugar. I only found a handful. In many places people were looking at me like I was asking for something impossible. There is a bigger awareness of gluten, but the awareness of sugar has only increased slightly in the past few years. My mission was to introduce this new product. I figured I had to do something. I couldn’t just talk about it, I had to give people an example of what I was asking for. It’s been 11 years since I cut out refined sugar, so when I go out and have meals there’s no way I can have dessert.

How do you cater for different customers?

Our current desserts mainly consist of muffins and we have a few different flavours. The most popular is blueberry, but there’s also carrot, almond and orange and ginger (which comes in a big loaf!). The blueberry was originally dedicated to kids, as I wanted to have a special option for kids, but they’re quite popular amongst the adults. I also sell sweet potato brownies and am developing a new range of raw desserts, which I have been selling at events and exhibitions. These have included chia seed puddings and heart-shaped raw brownies. I’m also developing a protein treat for people who workout, as well as specific options for kids and diabetics. I can see the need for this and I want to come up with suitable solutions.

Critical Challenges

Was it challenging to set up your own business?

It was quite a long process, not very simple and it didn’t happen overnight. What I realised after some time is that when we plant a seed, it needs time to grow. When you plant a tree, it grows very slowly but it will last for centuries. My aim is to build products that will last for a very long time. I’ve learned not to rush things but to do them at the right time. It’s definitely heading in the right direction now, so perseverance is key!

when we plant a seed, it needs time to grow. When you plant a tree, it grows very slowly but it will last for centuries. My aim is to build products that will last for a very long time… perseverance is key!”

Success Secrets

What has been crucial to the success of your business?

I started to host events such as raw food parties and workshops. Lots of people ask me if I teach or demonstrate, or where they can find my products. I realised there’s so much I can’t do just through selling them, so I decided to do raw food parties and eventually workshops. I found this amazing place in Soho called Mozzino, which would allow me to do this. This was a great opportunity to share all the possibilities of a raw food diet with Londoners. It was also a great way to introduce people to the future workshops, they could taste raw food for the first time and meet others doing the same.

I always wanted to do something that would connect people and build a community through a common passion for health… something that I believe is really serves us as humans. The world now is moving at a much faster pace than it was 10 or 20 years ago so we have to compensate by looking after ourselves properly and thinking consciously about how we treat our bodies.

What is the aim of these workshops?

To show people it’s not difficult to start eating this way. I’ve experienced it and I know exactly what it’s like. Sometimes you just need assistance at the starting point. It’s also to give people the tools to learn and understand all that is important for our wellbeing. The classes will be inspiring and educational. My aim is to implement the knowledge and useful tips, so they can become responsible for their own health. Right now, there is a lack of awareness. We can’t blame anyone for that, but I want to give people that option. It’s like starting a journey of awareness. I’m going to introduce attendees to natural products that are fresh, organic, and nutritious, so they can have a foundation after leaving the workshop.

The world now is moving at a much faster pace than it was 10 or 20 years ago so we have to compensate by looking after ourselves properly and thinking consciously about how we treat our bodies.”

Rebel Wrap Up

What does the future hold for Sinless Desserts?

I have plans to set a bigger production. My plan, my vision, is to become a supplier on a bigger sale, so we can supply the products to bigger stores like supermarkets, so they’re available for people on a daily basis. I can see the need for this. This would also greatly contribute to the awareness. It’s again about giving people options. I often chat to people who buy my products, and I’ve received great feedback, even from people who are not vegan, or still eat refined sugar. If there is a healthy option, we go for it, but right now there just aren’t enough healthy options.

I also  want to open a cafe. It would be a place where people can come to order drinks, snacks, savouries, and desserts, that are all free of bad things. I hope to then have a place where I can continue to build a raw food community, host events and spread awareness. I want to give people the freedom to enjoy these things, specifically dessert, without the guilt. That’s why I’m extremely selective about what I create. It’s really the food our body needs. My aim is to show people that it can be both nutritious and delicious.

For me, it’s been a long journey, but a fascinating one. I was brought up in the countryside, so I was always into natural food. I’ve tested many different ways of eating and each little change has prepared me for another one and has led me to where I am now. My nutrition is always evolving, as new research shows me different things. I’ve been always into it, always had the awareness, but I can see now that some of my diet wasn’t always right.

About The Author

Megan Hanney
Contributor

Megan Co-Founded Rebelhead Entrepreneurs and held the position of Editor in Chief until June 2016. Continuing with contributions, Megan's mission is to show that anyone with grit and determination has limitless potential to get to where they want to be, regardless of circumstance. Megan thrives in the start-up ecosystem and embraced her entrepreneurial streak after launching WeWork's first two co-working spaces in London's tech city. She broke the company into the UK market and launched their second location at 100% capacity before opening; the first time this had ever happened in WeWork's global history.

Related Posts

Leave a Reply

Your email address will not be published.

Subscribe

Subscribe to updates