SUGAR CUBED KEEPS IT SWEET DURING COVID

The pandemic surely changed life as we know it this past year, especially the impact on local businesses, particularly restaurants and eateries.

Showing my grandma, who lives in Mexico, around Portland was one of my highlights. But one regret I have is not taking her to my favorite bakery: Sugar Cubed Cakes.

I remember when I first spotted this bakery, walking in downtown Gresham a few years back. I believe it replaced a previous one, Bella Bella Cupcakes. Our family soon visited, and thought it was awesome. We enjoy coming here whenever we’re in the mood for cupcakes or cookies. And it’s convenient, only about 10 minutes from home.

Sugar Cubed Cakes is best known for its mini cupcakes and custom cakes; its main source of income is custom orders (cupcakes/cakes) and presales.

Owner Kayla Brown, who shares MHCC roots, has definitely experienced the pandemic fallout firsthand. This has changed many aspects of her work.

Previously, the shop spent a lot more time handling bigger celebrations and orders, but has found that doing smaller celebrations and fewer deliveries can equally provide income.

While it had to make some layoffs last spring, the bakery was able to return to full staff later in the year. It secured a Gresham Grant, a federal Paycheck Protection Plan (PPP) loan, which was helpful.

The pandemic changed operations in that Brown and her bakery staff got to spend more time with their families in the summer. For almost every upside, there’s been a downside, however. One recurring “huge challenge” has been suppliers running out of product or materials usually easily accessible, such as boxes and certain dairy products, Brown said.

“If there is (a COVID) ‘outbreak’ at any of the distribution warehouses they have to shut down and then everything gets super back-ordered, and then the price skyrockets. And we have to get super creative on how we make up for those things, seeking out other distributors or modifying how we box things up.”

Compared to the same period in 2020, the bakery’s revenue so far this year has grown about 30%, she said. “Business has been pretty good. This time last year was a challenge.”

Brown has owned the business for about nine years, about half that operating n the current site and the first five years from the basement of her parents’ home. She attended the Art Institute of Portland, majoring in advertising while taking general art studies. Then she transferred to MHCC and switched to the graphic design program, graduating in 2010.

Her husband, Jordan, who handles the financial side of the bakery, earned an associate’s degree at Mt. Hood before he completed a business bachelor’s degree.

Brown said personal goals for herself, Jordan, and their two small children have changed a little bit, too. She hopes to “stay successful without feeling overwhelmed,” and spend more family time and going on more trips.