Charlotte Sanders discussed the sweet aroma of success that lead her to Parcha Sweets, located at 2101 Broad Ripple Avenue. [Old-timers may remember Arthur Treachers Fish & Chips at this location in the 70s -Alan]

"I started working here in April of 2011. I went to school at Ivy Tech for their baking and pastry program. Toward the end, I didn't have any work experience, but went to the business, interviewed with Chef Marion (Mulero), became their baker and since have recently become the shop's front-end manager. The store opened in November of 2010. She trained me in how to bake everything that appears in the store," Ms. Sanders explained.

She described their desserts: "We have over 13 different varieties of cup cakes. We do mini Bundt Cakes, Coconut Macaroons, pies and a Puerto Rican style pastry called a Quesito. On a daily basis, we have those items and Mini-Pies, Chocolate Mousse and French Macaroons. Latin and South American countries have a dessert called Tres Leches (Spanish for "three milks"). We do our own version here with three types of milk and in-house made marshmallow fluff. One of our best selling items is our Ginger sandwich, which is a generous size Ginger Cookie filled with rich cream cheese. We offer dessert tables as well for the holidays, weddings and special occasions. We're a small business with a lot to offer."

Her hobby proved to be the ideal recipe for a career. "When I was in college, it was something I enjoyed in my free time, baking cookies in a small oven. A couple of friends told me that I should have a small business. I decided to go to school and because of job transitions, I was able to go and graduate with a degree in Baking and Pastry Arts from Ivy Tech in December of 2011 and am now a Certified Pastry Chef from the American Culinary Federation. All of my professional experience has been here at Parcha Sweets from selling kiddie cakes and couture purses. We try to stretch out and do different things," she noted.

Their European selection of menu items includes Tiramisu and Chocolate Truffles. In addition to ethnic items like Tres Leches, they have Puerto Rican style Bread Pudding and Mousse in assorted flavors. Their All-American selection includes Cranberry White Chocolate Pudding, Fudge Brownies and Chocolate Cake with Hazelnut Glaze, Mini-Pies and Fruit Tarts.

Ms. Sanders mentioned some recent specials: "We're promoting our pies and mini-pies (5" and 9" pies) in apple, pumpkin, pecan, cherry, blueberry and peach. Every Thursday, we have Happy Hour from 4:30 p.m. to 5:30 p.m. For the month of November, you buy one item and get 25 percent off the second item of equal or lesser value. On Sundays, all items except for pre-order items are 50 percent off in the store. We're going to try a different special in December," she said. An Indianapolis native, she attended Perry Meridian High School.

According to their website, www.parchasweets.com, Passion Fruit is known as "Parcha" in Puerto Rico. The Passiflora Edulis is a vine species of passion flower native to Paraguay, Brazil and northeastern Argentina. Widely believed to lower blood pressure, it is cultivated commercially in frost-free areas. It is widely grown in India, Sri Lanka, New Zealand, the Caribbean, Brazil, Colombia, Ecuador, Indonesia, Peru, California, Florida, Haiti, Hawaii, Australia, East Africa, Mexico, Israel and South Africa. Passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance the aroma.

The winter hours for Parcha Sweets are 9 a.m. to 8 p.m. Monday through Saturday and 9 a.m. to 6 p.m. on Sunday while summer hours are 9 a.m. to 9 p.m. They offer catering for wedding receptions, bridal showers, rehearsals, baby showers, birthdays, anniversaries, church events, charities, corporate events or other special occasions. Inquiries can be answered at 254-2000 or at: info@parchasweets.com.

Citing the rewards of her work, Ms. Sanders said, "Customers being satisfied are the most rewarding thing, which means that we've done our job very well and they are our marketing tool telling others about our business. A customer's positive experience is the most rewarding thing in this business."

Customers can discover the rewards of Charlotte Sanders' labor at Parcha Sweets.