Meet Amanda Cheam | Baker & Owner of Cheam & Sugar

We had the good fortune of connecting with Amanda Cheam and we’ve shared our conversation below.

Hi Amanda, how has your work-life balance changed over time?
Growing up as a child of immigrants, the idea of being overworked was glorified and even encouraged. I was always under the impression that to be successful, I always had to be on my grind hustling. I witnessed my parents sacrifice so much to provide whatever opportunities they could for my brother and me, it only felt right to do the same.

When I started my small business in 2020, I was filled with so much gratitude for all the overwhelming support I received. I was riding such a high that the word “no” was just not in my vocabulary (unless it was ” no worries”). Since I am home-based, I was constantly working round the clock with little to no sleep and I found it difficult to learn how to set boundaries. On days off, I found myself prepping for the days to come, meticulously obsessing over minuscule details that other people wouldn’t care to look at. I was definitely on the cusp of burning out, but I didn’t even have enough time for that to happen.

While I absolutely adore baking and feel so lucky to be able to do something that I love for a living (the only good thing to come out of the pandemic for me), I have learned that setting boundaries in order to invest time to take care of myself is just as important as producing a high quality product. I realized that success is not determined by how many orders are on my schedule, nor should it come to the detriment of my overall well-being. I could be as successful as my parents are while also prioritizing myself. Although it is still a work in progress, I’ve learned to come to a few compromises. One being to set aside some time, weekly, to spend some time with my family and friends, and another being to schedule a day where I just spend the day doing absolutely nothing but potato.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I started Cheam & Sugar with the intention of sharing my love for desserts through my desserts. There’s something so special about being able to create something out of a few ingredients that people get to celebrate special moments with. Especially during the pandemic, when people were going through a dark time, I was able to provide a small dose of happiness through my desserts.

Cheam & Sugar is heavily influenced by my upbringing. Being raised in a traditionally Asian household, I was always surrounded by delicious Asian desserts. Ones that weren’t too sweet, light in texture, and with flavors such as black sesame and red bean. As I grew up, I realized that those particular desserts and dessert flavors were difficult to find. When I realized I could make similar desserts, I wanted to be able to make it for other dessert lovers as well. I have also had the ability to experiment with the different flavors and different kinds of desserts, such as incorporating Asian flavors to American style desserts. So while I do offer a regular vanilla and chocolate cake, it is important to me that Cheam & Sugar is a way to introduce and share the Taiwanese and Malaysian flavors and desserts that I know and love.

As a self-taught, home-based baker, I have dedicated countless hours and many failed cakes to get to where I am today. While this journey has been nowhere close to easy, I’ve learned that the best way to approach any situation is with an open mind and to ask questions. Chances are, you are not the only one asking that question. Mistakes are also inevitable. Most, if not all, of my important lessons have been through my failures. Running a small business has made me dedicated to constantly learning and pushing myself to try new things. My ultimate hope for Cheam & Sugar is that it continues to always evolves and I look forward to being able to give back to my community and help those who want to get started in baking, but are hesitant to take the leap like I was.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Although I am not an avid coffee drinker, I absolutely adore the vibe and aesthetic of coffee shops. There is no similar feeling to waking up early and getting your day started with the smell of fresh coffee in a beautiful space. Some of my personal favorites I frequent are Frame Coffee and Dripp. If you are in the mood for a little adventure and happen to be in the area, I would suggest making your way out to Paderia Bakehouse for some coffee and amazing pastries.

For my fitness enthusiasts- If you are feeling ambitious, take on the Stairs to Nowhere in Hillcrest Park and follow your workout with brunch at the Early Bird, The Broken Yolk Cafe, or Eggspresso. If you would like a less strenuous activity, stop by the little strawberry farm on Associated Rd (they have the best strawberries) and then head on over across the street to Craig Park for a family-friendly picnic or a sunset walk, a personal favorite activity of mine.

Whether it be lunch or dinner, you can complete any day with some Birria Tacos from Tortas & Bionicos “nice” or ramen from Huntington Ramen and Sushi. If you have a big party and are in the mood to share, order a deep-dish pizza from Tony’s Little Italy Pizza or go from some delicious BBQ at Leadbellys Barbecue.

If you are of age (21+), spend your Friday or Saturday nights at Heat Ultra Lounge. Rewind Fridays are personally my favorite (Shout-out to Myron Martin & Chris Cruz). Once you are done dancing your heart away, end the night with some Super Fries at Molcasalsa!

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I owe everything to my friends and family – they know who they are. They keep me grounded and support me when I am unable to support myself. Without them, Cheam & Sugar would have never started. Even a year later, I am beyond thankful that any human would dedicate their free time, let alone their day off, to help me through all the late nights, all-nighters, baking catastrophes, and wild cake deliveries. No amount of thank yous would be enough.

Most importantly, I am beyond grateful for my parents and all the opportunities they have allowed me and my brother to have, this new adventure included. Granted, despite the few gentle reminders that a normal 9-5 job with health insurance is important, they nonetheless fully support my creative journey as a small baker and encourage me to pursue what makes me happy. I will never be able to thank them enough for the unconditional love they have and continue to give me.

Instagram: @cheamandsugar

Other: cheamandsugar@gmail.com

Image Credits
Mykee Yasuda Photography, Amanda Cheam