Today we’d like to introduce you to Ronnie Reese.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Well, I grew up around a lot of cooking. Food was my family’s love language; my granny made everything from scratch in abundance, and my grandfather had a palate that enjoyed things out of the ordinary. It was second nature, even though I originally went to school for Fashion and Fine Arts. I always baked and cooked, been interested in learning new recipes, and discovering new flavors from different cultures. I originally wanted to combine both my passions for clothing design and food once in college, but at the time, those options were not here in St. Louis… so quite a while ago! It wasn’t until I had enough of trying to pursue something in fashion, did I decide to go back to school for culinary arts. Always with the thought of having something of my own!
I have had an opportunity to work in several different environments among the places here, some quite surprising and unexpected. It added to the experiences I already had and made things easier to maneuver. It also opens my eyes to some things that were missing in the industry and for consumers. There’s always been an issue with having healthier options offered in certain areas of St. Louis and around the country. Be it too expensive for the average person or just completely out of the way, organic or foods that aren’t extremely processed have never been a readily available thing until recently.
I wanted to be part of the solution. I know what it’s like to want to have better options, even if some of those things were “guilty pleasures” anyway. Having to go across the city to find food that isn’t so filled with refined salts and sugars that it doesn’t taste anything like it’s supposed to. (Think strawberry or raspberry flavoring. Google what they use as flavoring. Kinda scary!) I figured having something that could be delicious but also be made without additives and chemicals would be much better. And who could ever say no to homemade? Especially if it’s made with love!
I also wanted to break the mindset of if you aren’t in a certain tax bracket, to don’t deserve or can’t have “higher quality” treats. I want everyone to have access to my products, but especially those who aren’t often able to afford or are offered my products. I try to make it a point to have or get my sweets into places that take all forms of payment. I like to work with people that have the same thoughts about what should be accessible to who and why it’s important to keep in mind the ones that tend to get left out.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
If anyone ever says that they had an easy start to creating a business, they’re lying, and you should never trust them again! LOL! Of course, it hasn’t been a smooth road. Quite honestly, it may have been harder than most people’s journey. However difficult it has been or still is, I continue to try my best to get my business to a state where it checks all the boxes I set for it. When it does, then there will be more room for improvement. It’s never-ending, but it’s a part of the joy in the end!
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
The name of my business is Heavenly Sinful Delights! Heavenly because it’s Organic and made from scratch. Sinful… because I like butter. But I also have Vegan Friendly delights too! I specialize in classic favorites and a few unique rarities from different cultures. I love to do pop-ups and markets but can be found in a few select small stores. Two of my crowd favorites are my huge cookies, namely the Brookies or my special seasonal orders of my fall pies… I like to call this time Piemaggedon! It’s a LOT of pie!
BTW nothing I make is small. Even my mini items aren’t so mini. So I guess one thing I may also be known for is the size of my treats.I have finally found a perfect place to join as my HQ, MARSH Kitchen/ Co-op Grocer. Although I enjoyed baking in my old 1948 Magic Chef oven, it was time to move into a commercial kitchen. It was long overdue, and well, a house fire that VERY clear! Making it through that and being blessed with something that exceeded my hopes for a kitchen space has made things so much more joyful to do!
I think the one thing that sets me apart from others is I would rather be more accessible to everyone than make a ton of money. Don’t get me wrong. If I’m offered a hundred million dollars tomorrow, I’m taking it. Food equality is more important to me! I don’t like that there are people that feel that some areas shouldn’t have higher-quality foods or better grocery stores because of some reason that has nothing to do with that community’s wellness. Everyone should have access to what makes them happy AND healthy… even if it is just a cookie.
How can people work with you, collaborate with you or support you?
I’m open to ideas! I love collaborating more than anything! It’s easy to find me at any of my posted events, through my email (heavenlysinfulllc@gmail.com) or through my Instagram! I’m looking to find other small grocers and cafes to offer my treats in addition to more pop-ups and farmers/makers markets.
Contact Info:
- Email: heavenlysinfulllc@gmail.com
- Website: heavenlysinfuldelights.com (under construction)
- Instagram: http://www.instagram.com/heavenly_sinful_delights/
- Facebook: https://www.facebook.com/HeavenlySinfulDelightsLLC
Image Credits
Raquita Henderson of Pinxit Photography
