After retiring from a 20-year military career, Chan Buie embraced her lifelong passion for sweets
Chan Buie was born and raised in Los Angeles, but she spent her childhood summers in Northern Mississippi, where she indulged in rich Southern desserts like peach cobbler and banana pudding, as well as red velvet, coconut pineapple and Sock it to Me cakes.
Buie’s store sells an extensive variety of fresh-baked and oversize cookies, macarons, lemon bars, brownies, single-serving Phat cakes , cobblers, cheesecakes, puddings and fried-to-order mini doughnuts. Buie learned the basics of cooking from her dad, but she discovered her passion for the culinary arts at age 16, when the home economics teacher at her high school began taking her into restaurant kitchens around L.A. She said these restaurant trips were a revelation because she’d never seen a blueberry or fresh herb before, having grown up in the food desert of the housing projects in South Central L.A.
Over the past nine years, she sold her desserts online, at pop-up events and at street fairs like the East Village Night Market. Although customers begged her for many years to open her own shop, she resisted.
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