myles golden
February 28, 2012
Sunny D Bakery : Pete Lau

Sunny D Bakery : Pete Lau

Pete Lau, owner of Sunny D Bakery is catering our Fundraiser event on March 10th with veggie tarts and banana muffins.  Both items are 100% organic, vegan, and gluten free, but def not flavor free!  Pete is not only one of our awesome students, but also an amazing chef.  Read up on what gets him cookin’!

What is your passion and are you doing that for a living ?   

I just recently started this company and I embrace every opportunity to provide people with delicious creations.  I am fascinated with food and all its phases, from the farm to the kitchen.  Right now I’m starting off with private clients (catering events, mail orders, etc) but I eventually want to make my dream a reality and own a restaurant. 

How long have you been doing yoga and how has it changed your life?  

I have been practicing for almost 5 years.  Yoga has taught me patience, perseverence, and gratitude.  It has helped me realize that things will always happen as you plan if you put your mind to it.  I’ve also noticed that when I have a consistent practice I tend to keep a positive mental attitude and I realize that all I have to do is practice, practice, practice. 

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What is your goal with Sunny D Bakery?

To be a nationally recognized brand in the food industry.

What is your favorite of all your creations and where do your ideas for products come from?   

My current favorite creation is the caramel sea-salt brownie.  It’s chewey, gooey, salty, and sweet all in one bite. I get inspiration from everywhere; cookbooks, exploring new restaurants, walking through markets; and sometimes an idea just drops unexpectedly like bird shit.  (That’s our Pete!) 

Can you give us a few baking tips that everyone should know? 

  • Treat baking like a science experiment, everything needs to be measured out accurately. 
  • Don’t be afraid to mix and match unfamiliar ingredients. 
  • Don’t prematurely open the oven to “peek” at your treats to avoid a drop in temperature and humity that causes the dough to deflate. 

*CONNECT with Pete and LIKE his Page

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