Story by Ivy Potter

For Jessica Davis, the master baker behind Suzy’s Sweets, what started as a weekend hobby with her husband has developed into a sustainable business.

In 2014, the Davises began setting up at the Portsmouth Farmers Market on the esplanade early on Saturday mornings, and now their sweet treats can be purchased in two retail locations.

As Suzy’s Sweets gained popularity at the farmer’s market with their banana nut, lemon and blueberry breads, and a few select cookies and truffles, they were soon inspired to expand their menu and their business, too.

Suzy’s Sweets began receiving invitations to set up at local festivals and events, like Noble Family Farm’s Vendor Days in Minford and the Beaver Oktoberfest. Business took off for the Davises.

While doing markets, they were approached by Bryan Sewell, a manager at the Waverly Rural King, and he recruited them as a local vendor. Their products became available in stores in January 2016. One year later, Suzy’s Sweets made its way into a second Rural King location, New Boston.

The weekend hobby had quickly grown into something much bigger than either of the Davises anticipated.

Soon, Jessica Davis was able to devote herself full time to her career as a baker. Sales are still on the rise in the two retail locations, and the pair is continuing the farmers market tradition. Suzy’s Sweets has again expanded its menu to include sweet rolls, artisan breads, cobblers and more.

Jessica Davis reports a permanent location for Suzy’s Sweets is on the horizon.

“Our future goal is to be able to open a small café where we can have soups, sandwiches and a variety of sweets,” Davis said.

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Suzy’s Sweets

275 California Pike, Beaver

740-961-0877

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Banana Nut Bread

1 1/2 cups sugar

2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter, softened

2 eggs, beaten

1 teaspoon vanilla

1/4 cup milk

3-4 large bananas

1 1/2 cups walnuts, chopped

In a small bowl, mix the dry ingredients. Leave out nuts for now.

In a separate mixing bowl, add butter, eggs, vanilla, milk and bananas. Mix well.

Add dry ingredients to wet mixture. Mix well.

Stir in walnuts.

Pour batter into greased pans and bake at 350 degrees for 15-20 minutes for a small pan or 30 minutes for a large pan, or until toothpick tests clean.

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Sugar Cookies

2 2/3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 egg

1 1/2 cups sugar

1 cup butter

1 1/2 teaspoons vanilla

Small bowl of sugar for rolling

In a small bowl, add flour, baking soda, baking powder and salt.

In a mixing bowl, add egg, sugar, butter and vanilla. Mix well.

Add dry ingredients to egg mixture and mix well.

Roll dough into 1-inch balls and roll in sugar.

Bake on cookie sheets lined with parchment paper at 350 degrees for 8-10 minutes.

Salt Magazine

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