When longtime chef Marie Cassel lost her passion for baking a few years back, it wasn’t because she was ready for a career change. In fact, she has steadily worked as a caterer, pastry chef and personal cook on Kaua‘i
When longtime chef Marie Cassel lost her passion for baking a few years back, it wasn’t because she was ready for a career change.
In fact, she has steadily worked as a caterer, pastry chef and personal cook on Kaua‘i since the 1990s.
At a certain point, however, the diet-related health problems she was experiencing simply got in the way of enjoying the foods she often prepared for others.
“I didn’t know what my problem was,” Cassel said. “I was ill for years.”
Then, during a extended trip to Asia, she noticed that the painful stomach aches went away.
While never officially diagnosed with celiac disease, Cassel said her heath returned after adopting a gluten-free diet like the one she unintentionally maintained while traveling.
According to the Celiac Disease Foundation, celiac is a lifelong autoimmune intestinal disorder found in individuals who are genetically susceptible. The disease is triggered by gluten — a protein found in wheat, rye and barley — which creates an immunologically toxic reaction that interferes with the absorption of nutrients.
People with celiac often experience more than just gastrointestinal symptoms; the disease can cause weight loss, fatigue, depression, infertility and osteoporosis.
And it’s under-diagnosed; the Celiac Disease Foundation reports that 97 percent of people with the disease are unaware they have it.
Specific tests can confirm its presence, but only in patients who are not yet on a gluten-free diet.
By the time Cassel was tested, she had eliminated gluten from her life and was on the path to recovery.
As her health returned, so, too, did her love of baking.
She began experimenting with gluten-free ingredients in her favorite recipes, especially pastries. But the joy of cooking is nothing if not shared, and in April of this year, Cassel opened her own bakery in Kapa‘a.
All the desserts and pastries served at Sweet Marie’s Hawaii are gluten-free, and many are sugar-free for diabetics.
“That way they can enjoy something that’s really sweet and delicious,” she said of customers with special dietary needs. “They can have their cake and eat it, too.”
To avoid cross-contamination, Cassel does not use wheat flour in any recipes, as even a little bit can start a celiac reaction.
There doesn’t seem to be much of a need for the traditional ingredients, though, after tasting Cassel’s treats.
Even the most discriminating palate is sure to be pleasantly surprised by the brownies, muffins, macaroons and carrot cake, all made without wheat.
Cassel’s staples of brown rice flour and chicory root sweetener make excellent — and tasty — substitutes for wheat and sugar.
However, baking is a science, and experimenting with different flours, particularly gluten-free varieties, can sometimes produce not-so-appealing results. Cakes don’t rise, brownies are dry and cheesecakes fall apart. Unless, of course, you’re Cassel.
After a few months in the kitchen, she says she has the recipes down and the textures consistent.
Cassel, who has a background in studio catering in Los Angeles, moved to Kaua‘i before Hurricane ‘Iniki. After it hit, she used her cooking skills to help the community by running the Red Cross kitchen in Waimea, feeding 3,700 people a day.
While Cassel has always cooked, this is the first time she’s had her own store. But her catering roots are still strong.
In addition to walk-up business, Sweet Marie’s handles wedding cakes and creates menus for events.
Regardless of what’s in the oven or on the stove, Cassel said she loves her job because she gets to make people happy.
“My passion is people nurturing and making sure people are well-fed,” she said.
Sweet Marie’s is open from 6 a.m. to 2 p.m. Tuesdays through Saturdays in the Activity Warehouse.
Its products are also sold at Kukui‘ula Market in Po‘ipu and Windward Market in Kapa‘a.
