Discover the confectionery that has sugar-free sweets with a traditional flavor

Puddings, sweets for parties, cakes, biscuits, meringues and hundreds of other delicacies. Anyone who enters the Confeitaria Sem Açúcar run by chef patissier, Débora Sansana, might even leave thinking it is a normal pastry shop. After all, it has everything that connoisseurs of sweets like and with the same flavor. But to arrive at these recipes without adding a gram of sugar, it took more than 20 years of testing and a lot of research.

“Today, the sweetener industry is very advanced, but there is still the stigma that sugar substitutes are bitter and leave a residual aftertaste”, explains Débora. This is one of the legacies of the near past that Débora is keen to demystify and soon offers a piece of pudding for tasting.

starting from scratch

She says that when she started, in the early 2000s, the market for products for diabetics was almost non-existent. “There were no references, recipes or substitutes. I had to test it until I got the flavor I wanted”, she comments.

A baker by training and by passion, it didn’t take long for her cakes and pastries to fall in love with an audience thirsty for a sweet treat. “I started making it for my father-in-law, who was diabetic and when I saw it, the first store was already open”, she says.

The result is more than 250 recipes developed and two stores in Curitiba that offer hundreds of traditional preparations daily. “In my stores, I have that affectionate sweet, with the taste of grandma’s house, mother’s house, that everyday dessert”, he explains.

expanding market

Nowadays, I serve people who can’t and who don’t want to eat sugar by choice.

Débora’s bakery is the 1st in the south of the country dedicated to zero-sugar preparations and, even after almost two decades, the patissier chef claims that there is plenty of room for growth. “In addition to sugar-free products, we expanded to other audiences such as zero lactose, zero gluten”, she says.

“People are increasingly concerned about their health and when they find products like ours, handcrafted, natural, without dyes or preservatives, they are delighted”, he says.

sugar free confectionery

Pot cake, banoffe, cheesecake, chocolate, lemon, coconut, two loves, brownies, Italian straw, paves, quindim, bonbons, pots of happiness, chocolate carrots, cornstarch biscuits… everything a person with dietary restrictions dreams of .

One of the recipes that Débora is proud to have prepared was the sigh, which maintained the crispness and sweetness of the original preparation, even though it was made with sweetener. And best of all, a bag of 10 units has so few calories that they can be considered nutritionally insignificant.

And the flagship of the confectionery? Débora replies: “If there is a shortage of banana cake and pineapple cake with coconut, there are complaints”. The patissier chef claims that her audience is loyal, conservative and does the best advertising there is, word of mouth.