
It's good work, but it lacks a certain, um, flavor.
So when my dear friend, Rebecca Doyon approached me to help her with a freelance branding project for her craft dessert company, I was positively hungry to get started.
Rebecca and I met when we both worked in a local high school, she as the business teacher and myself as an aide in the Language Arts department. We had both just gotten married and were buying our first homes, planning families and otherwise bumbling through our mid twenties as new brides and future moms.
Then we both got laid off due to budget cuts.

Recently, our paths crossed again while eating dinner after meet the teacher night at our shared favorite eatery, The Franklin Cape Ann. Catching up on my newest gig in advertising and her newest spot on the bar at C.K. Pearl in Essex, MA, she mentioned her desire to fully launch her fledgling dessert business. We set up a meeting and it's been full speed ahead since.
Rebecca, or "Reba" as industry folks have come to know her, started making her ridiculous Key Lime Pie with Coconut Crust for two terrific seasonal restaurants on Gloucester's Rocky Neck, The Studio and The Rudder. The success of this offering led to more of her sweets on their dessert menu and a pretty solid following around her memorable baked goods. She has since added Jaime's Restaurant in North Andover, MA to her client list, and JUST THIS WEEK, before the official launch of the newly branded Sweet Reeb's Heavenly Dessert Company, and in time for Valentine's Day, Sweet Reeb's Heavenly Desserts can be found on the menus at The Franklin Cape Ann and Katrina's Bar and Grille in Gloucester.

The sugar superstars in Reba's repertoire include:
Reba is currently accepting new restaurant clients and can be reached at: Email Sweet Reebs