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

Hi Sharon, can you talk to us a bit about the social impact of your business?
Quinoa Esta Bakery’s social impact on the community is epic. The United Nations declared 2013 the “International Year of Quinoa” to highlight food insecurity due to its high nutritional value. Our company was established in 2013.

Quinoa is a complex-carbohydrate seed. It is a perfect choice for those seeking healthier options that are tasty and waist friendly. Currently dieting and weight loss is front and center on the word stage. Experts continue to point out that attempting to removing your favorite comfort foods from your diet can be stressful and emotionally destructive. An individual’s ability to feel satisfied about the taste and quality of the food they consume is key.

Quinoa Esta Bakery provides a way for the community to enjoy dessert with little to no guilt. Studies show that approximately 63 percent of Americans experience food guilt. Our company’s sole source baking-flour is made with non-GMO quinoa. It is a complete protein offering the nine essential amino acids necessary for the body to reproduce healthy cells. Additionally, quinoa is packed with fiber and many other essential nutrients. If you’re going to have guilt free dessert, the paring of quinoa and sugar is the hack. Protein and fiber slows the body’s absorption rate of sugar thereby reducing insulin spikes that lead to fat storage. Our social impact is notable in today’s good-for-you dessert culture because we created desserts that work with the body not against it.

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 am most proud of how far we’ve come in the food world. It began with a desire to have my cake and eat it to. All I wanted was a “Legal Brownie”. Fudgy goodness that fit the bill of tasty and healthy is what I strived for. This all started with me trying to satisfy my palate and my heart. Over a two-year period I created brownies, banana bread, pancakes and more. One day I thought to myself “If I want to have my cake and eat it too; so do others”. Here I am years later still creating. WOW!

What sets me a part from others is that I built a company that is the only quinoa bakery in the United States. This means that our sole source flour is quinoa. We do not use any other flours in our product line. We have achieved success and notoriety in an arena that no one else has. In the beginning it was not easy to sell the concept of a quinoa dessert. Most could not conceptualize how our products would taste. Often times potential customers would expect the worse. We overcame the feat by giving out thousands of samples at farmer’s markets and similar events. The taste of our fudgy brownies, chocolate cake, coconut macaroons and turmeric ginger cookies proved to customers that “GOOD” can taste good.

My work is one of true science. It all starts with an idea. It took many hours of research and testing to develop our treats. Some recipes have taken years to perfect. I’ve learned to never give up on an idea that my gut knows can work. It may take years but that’s okay. The goal is the finish line. I’ve also learned that some ideas should stay an idea, LOL. The most important lesson is that all learning and experiences are an opportunity for growth and evolution.

I want to the world to know that the Quinoa Esta Bakery brand is alive and well. Our story is one of a genuine desire to create wholly satisfying treats that almost anyone can enjoy. We did that! We are doing this! We will continue to do more!

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
***I would take them to a concert at the MIM in Scottsdale for sure
***We would have to go out to eat at Casa Corazon
***Going out for live music and dancing at Westside Blues and Jazz is a must
***If they are into Jazz the Nash is a must
***They are defiantly going to be treated to a dessert tasting of fresh baked trats from Quinoa Esta Bakery

Who else deserves some credit and recognition?
My mother taught me the art of stick-to-itiveness and focus. Mom raised 8 children all while attending nursing school full-time and holding down a full-time job.

My husband Duncan downing deserves a whole lot of credit. He is has supported my efforts from day one. His motto is to help in any way that he can. He is a true “Help Meet”. I love the way he loves me!

Website: https://www.quinoaestabakery.com

Instagram: @theeggfreebaker

Linkedin: @Sharon-M-Downing

Twitter: @quinoaesta

Facebook: @quinoaestabakery

Youtube: @quinoaestabakery

Other: TikTok @theeggfreebaker

Image Credits
Yvette Meeks Photography
Derrick Ausseresses

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