Thank goodness for Sugarnot! Now, sweet-toothed diabetics can indulge in cakes and pastries without...SUGAR!

Sugarnot was the brainchild of Angeli Beltran–Lambsdorff’s father, Eli Beltran.

"My dad was diagnosed with diabetes years ago. He was frustrated because he had to stop eating sweets. He has limited choices when it comes to food. At that time, sugar-free food are expensive," relates Angeli.

Both father and daughter were challenged by the dilemna. In 2003, Eli thought of putting up a cafe that offers sugarless treats.

"My dad felt a lot of people can relate to him. There are other diabetics who share the same sentiment," Angeli explained.

Angeli’s parents used to manage a bakeshop so they didn’t have a hard time to start all over again.

"A baker relies on three basic ingredients: flour, butter and sugar. The only challenge we had that time was to come up with healthier substitutes," she said.

After two years of research and experiments, Angeli’s team finally came up with the right ingredients for their recipes.

Isomalt, a natural sweetener from Germany, is a perfect substitute for sugar. The team discovered that a mixture of wheat and soy can substitute flour while olive oil can be used instead of butter.

Then, it was time to take the bigger step— to construct the bakeshop.

Sugarnot opened in November 2005 at Labair Bldg. in Makati. Soon after, other branches opened in Westgate, Alabang, SM Megamall, Podium and SM North EDSA.

People from wherever, especially diabetics and weight watchers, came to Sugarnot to sample Sugarnot’s sweet but not–so–sinful desserts.

"It’s overwhelming because we never realized that there are so many people who are diabetic. The place is perfect for them. A customer once told me that she was so happy because her (diabetic) mom can eat whatever she likes when she’s at Sugarnot," Angeli said with a smile.

"We are very grateful to our customers. That’s why we still continue to develop more recipes for them. They help us in creating recipes. First, we listen to our customers’ suggestions and create recipes based on their suggestions. Next, we get their feedback and consider their recommendations."

"When customers taste our food, they always ask me if what they are eating does not really contain sugar. People have a notion that if the food is sugar–free, it doesn’t taste good. In Sugarnot, we create recipes that resemble the taste of food containing sugar. I’m just glad that they like our food," Angeli said.

Sugarnot is also a boon for weight watchers because the food is low in carbo and fat.

"The bestsellers would be the tiramisu and last temptation. Last temptation is our version of a chocolate cake," related Angeli.

The prices are not expensive considering that most of the ingredients are imported.

"The price is still within the affordable range although it may be a little higher than the average price of dessert which is not sugar–free."

The cheapest dessert one can buy at Sugarnot costs R30 while the most expensive costs R128.

Other food establishments sell sugar–free food but Sugarnot is the only one solely dedicated in selling an entire menu of sugar–free dishes, from pasta, sausages, sandwiches, salad, dessert and beverages.

On Wednesday, Sugarnot offers a set Valentine meal with soup, main course, dessert and beverage. They also sell heart–shaped oatmeal cookies and chocolates.

Desserts for this month are the orange cream cake, ultimate temptation chocolate cake, triple chocolate mousse and oreo mousse.

"We’re planning to open more branches this year. Sugarnot is also open for franchising. Those interested can visit our website at sugarnot.com.ph," Angeli said.