bake - September/October 2020 - 23

CHICAGO
and we are committed to creating things that are
real - a traditional African-American bakery,"
Hart says. "We are going to survive. Our work
doesn't stop. I'm looking for the silver lining all
the time."
She is building around traditions and
spreading the message to build equity through
food. Earlier this year during Juneteenth
festivities, Hart crafted black, red and green
cakes, drawing a huge crowd that spanned more
than a block long.
"That for me is what I can do," Hart says
succinctly. "Connect a memory for our
customers. Sharing is really, really important
right now."

chefs. During his time at the Institute, Grant interned with

"How businesses adapt,
innovate and plan for the
future will determine
their future survival."

renowned pastry chef Keegan Gerhard at the Windsor

Christopher Hollins, managing director of Chase Business Banking

Before long, Grant's desire to create led him to notice

Court Hotel in New Orleans. Upon graduating, he refined
his skills at the American Institute of Baking, where he
focused on the science behind baking. Grant put these
skills to use at his first job as a supervisor at the Flowers
Baking Company, learning the value of "high volume,
high quality" production.
a rental sign for an empty shop in Atlanta that would
soon become his culinary vision, known since 2008 as

When an executive from Dunkin Donuts visited Grant's

Sublime Doughnuts.

high school foodservice class and discussed his trips to

"At Sublime, we present flavors and textures from

the doughnut research and development lab to taste

around the world on a doughnut canvas," he says with

the experimental treats, it sounded pretty sweet. After

a smile.

©NAME - STOCK.ADOBE.COM

graduating, Grant joined the Navy and used his enlistment
as an opportunity to pursue his dream of becoming a

Virtual learning

world-class baker. Serving as a baker among the E4 -

In the Advancing Black Entrepreneurs program, experts

3rd Class Petty Officers on the USS John Young, Grant's

from the four business advocacy groups administer a

cinnamon rolls quickly gained the praise of his shipmates.

series of 90-minute virtual sessions to participating

In addition to an opportunity to bake, his travels with

entrepreneurs at no cost. The first session focuses on

the Navy also exposed him to international culinary treats

how business owners can address immediate financial

and exotic flavor and texture combinations. Singapore's

needs and build resiliency in the age of coronavirus.

ice cream sandwiches made with multi-colored bread

Participating entrepreneurs will receive free instruction

and sweet red bean soup, Australia's malt chocolate

on a variety of topics - including how to protect cash

beverages and Dubai's shawarma and rosewater forever

flow and maintain vendor relationships.

changed Grant's approach to baking.

"How businesses adapt, innovate and plan for the

"While traveling around the world in the Navy, I learned

future will determine their future survival - and we're

that pastries weren't just about baking; they also repre-

committed to helping as many Black entrepreneurs as we

sented culinary art," says Grant.

can navigate this path," says Christopher Hollins, managing

This newfound artistic appreciation led him to enroll

director of Chase Business Banking. "The businesses that

in the Culinary Institute of America, where he focused

will be best positioned to thrive after this crisis are those

on high-end desserts, plate presentation, classical tech-

that have managed cash flows effectively and pivoted

niques and the flavors and textures of award-winning

business models where necessary."

bakemag.com | SEP-OCT 2020 > 23


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bake - September/October 2020

Table of Contents for the Digital Edition of bake - September/October 2020

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