“I love being thrown into a competition like that, with enormous amounts of pressure. When asked if the nature of this competition was stressful, she said that it was far too fun to focus on the stress. “It was crazy to be competing in a complete winter wonderland of Christmas decor in early February, but it was so fun,” said Rachel. in February of this year to film the competition. After a series of interviews, she was cast for “Sugar Rush Christmas” which begins airing Nov. Needless to say, this type of competition was right up Rachel’s alley.Īfter watching season one of “Sugar Rush,” Rachel called the production team. The cast of celebrity judges included Candice Nelson, the creator of Sprinkles Bakery. The first round is a cupcake competition, the second round is a confections competition and the final round is a cake competition. “Sugar Rush” is a baking competition on Netflix where contestants compete to win $10,000. And now the bakery is taking on a new challenge by competing on the show “ Sugar Rush.” She bakes everything fresh daily, and offers a variety of flavorful treats including lemon ricotta cupcakes, red velvet cakes and milk chocolate hazelnut cupcakes. Still, we’re getting so busy every day, and it’s all worth it.Rachel Barbaro Arrieta created a sweet little empire built on cupcakes, cakes and macarons when she opened Sugar Ray’s Bake Shop in 2013. “We’re not just opening a bakery but also integrating the whole production of the hotel along with the bakery. “It wasn’t really ever on my radar to open a bakery, because I knew it was so much work,” she says. – which owns multiple buildings along Las Olas Boulevard - asked her to start a brand-new bakery. To tempt more hotel foot traffic, she started a side hustle selling dessert-of-the-month subscription boxes, where customers picked up to-go packages filled with surprise treats like Nutella brownies.Ĭourtemanche sold so many dessert boxes that Mike Weymouth, president of The Las Olas Co. When hospitality businesses struggled during the pandemic, the hotel laid off every pastry chef save Courtemanche. The allure of sandy beaches and palm trees drove her and her husband to Fort Lauderdale in 2013 and, several months later, Riverside Hotel hired her in January 2014. Raised in the small town of Espanola, Ontario, Courtemanche honed her baking know-how for six years at a family-run Italian bakery, Regency, but eventually learned fancier desserts as a pastry chef at a touristy resort in Niagara-on-the-Lake, a border town next to Niagara Falls. Pastry chef Sabrina Courtemanche with a custom cake for a client at the New River Cafe & Bakery in Fort Lauderdale.Ĭourtemanche, of course, never imagined affording a bakery off Fort Lauderdale’s snazziest restaurant row. “My view now is a lot different than what it was inside the hotel,” Courtemanche tells the South Florida Sun Sentinel, sounding perhaps too modest for a chef whose bakery gazes out over Fort Lauderdale’s pristine New River. At her 2,200-square-foot bakery, the native of Ontario, Canada, crafts decadent desserts like gooey cinnamon buns glazed with bourbon-caramel cream cheese, along with snickers brownies, Nutella-stuffed cookies, and coconut passionfruit dessert jars. Now Courtemanche has parlayed the crazy highs of “Sugar Rush” into her first bakeshop, New River Cafe & Bakery, which soft-opened in mid-January a block south of Las Olas Boulevard. But what truly clinched her victory was a red-and-green velvet cake stuffed with cutout cake pop Christmas trees, and crowned with what judges called a “dreamy” coquito cream-cheese frosting. As anyone who’s watched her conquer holiday cakes on Netflix baking show “Sugar Rush Christmas” can attest, Sabrina Courtemanche’s pastry prowess shouldn’t be taken lightly.Ĭourtemanche, the longtime head pastry chef at Fort Lauderdale’s Riverside Hotel, won $10,000 on the competition series for her spiced vanilla cupcakes spiked with cherry mulled wine.
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