The Anchorage patisserie stays true to its vision after a decade in business.
When James Strong and his sister Barbara started selling macarons, they had no idea where the fledgling idea for Sweet Caribou would take them.
“When we started making macarons, we had never actually eaten them,” Strong laughed. “But we started making them for the farmers market and just kept selling out.”
Ten years later, Sweet Caribou is a thriving patisserie with a full menu of delicious, handcrafted macarons and healthy, grab-and-go meals. It has formed partnerships with other local restauranters, creating a stronger community within Alaska’s food industry. And this summer, Sweet Caribou opened a second storefront in the Ted Stevens Anchorage International Airport.
Amid its remarkable growth, Strong is staying humble. He is looking toward Sweet Caribou’s future and how to support the team who has carried it to success.
“The reality is, Sweet Caribou has grown way beyond me. It’s all these people who make it happen. And without them, it wouldn’t work,” said Strong.
‘It’s always smart to listen to mom’
Strong is a lifelong Alaskan who started his career in the Anchorage restaurant scene.
“At some point, I was told to get out of the restaurant industry,” he said. “So, I went and did what I was supposed to do.”
He got a degree in finance and went on to study fisheries. Halfway through a Ph.D. program, Strong realized he was on the wrong path.
He took time off and quickly grew bored. One day he had an idea to create and sell cupcakes alongside his sister, Barbara.