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WE WANT TO SHOW THINGS CAN BE VEGAN AND DELICIOUS TOO. For the Stranges family, eating a Beechwood vegan doughnut isn’t just about being health conscious and ethical. “My daughter is lactose intolerant and as a mom it was always heartbreaking having to say no to her when other kids her age were indulging in cakes, ice cream, and cupcakes,” says Stranges. “I felt such a relief when I discovered Beechwood because I am now able to offer her a dessert that she and all her friends could enjoy equally together.” Book enjoys seeing the excitement on children’s faces with egg and dairy allergies or who are vegan when they finally get to try a doughnut for the first time. “People come in and they get excited because they are vegan and haven’t had a doughnut close to home,” says Book. When Beechwood Doughnuts opened its doors more than one year ago, Book and Belanger were overwhelmed and overjoyed with the unexpected outcome. “When we opened we would be sold out within the first hour,” says Book. “It was just Shane, his sister, and I. We would be sold out and then spend hours making more and then be sold out again in an hour,” recalls Book. Admitting that their first year was a learning curve and a lot of unexpected growth, Book is elated when she reflects upon their first year in business. “We’ve exceeded everything we could have imagined in the first five years in the first year.” This year of growth has led the partners to envision the future of Beechwood. “Eventually we would love to expand the store so we could take orders and keep up with walk-ins which would involve upgrading our equipment. We weren’t expecting this volume, so our fryer is not as big as we would like,” says Book. With freshness and quality at the top of their list, Book and Belanger realize that expanding needs to come with the proper equipment. “We don’t want to start the day too much earlier because we want the doughnuts to be as fresh as possible throughout the day, so upgrades would be necessary,” explains Book. Beechwood Doughnuts is right at home in the downtown core. “We love it! A lot of new entrepreneurs opened up when we did, so it is great to have that community base and be able to help out our neighbours,” explains Book. “I don’t think we will ever be able to leave downtown.” Beechwood is surprising customers on a regular basis. “Some people think that if you are vegan all you can eat is boring lettuce and none of the good stuff. It is nice to open them up to what vegan food is and to help them understand you can make things compassionately and make it taste great,” concludes Book. For more information visit beechwooddoughnuts.com

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Business - Volume 2 Issue 9  

Business - Volume 2 Issue 9