“Sugar” is a bakery located on Cannon Street in downtown Charleston, S.C. that was founded by Bouffard and Bowick in November of 2007. Bowick, a native Tennessean, and Bouffard, a native of Vermont, have replaced an old vegetable stand with a new sweet shop. Both men worked in New York as architects, but moved to Charleston twelve years ago to pursue their dream of baking. In this interview, Bowick and Bouffard discuss their career backgrounds and inspirations, and how their background in architecture relates to the process of baking. They also discuss family connections to Charleston and local cuisine, the relationship between history and Charleston history in recipes, and how customers are attracted to the historical side of certain treats. An openly gay couple, Bowick and Bouffard also comment on the warm welcome they received upon moving into the neighborhood and what it says about how Charleston has changed in the last decade.
Robert Stehling is chef and owner of Hominy Grill, located in downtown Charleston, SC. Prior to opening Hominy, Stehling worked under the tutelage of Bill Neal at Crook’s Corner in Chapel Hill, NC. After working his way from dish washer to head chef there, he moved to New York City where he worked for several years at a number of restaurants before moving to Charleston in 1996 with his wife Nunnally Kersh to open Hominy Grill. Since then Stehling and his restaurant have received national attention for his ability to innovate while remaining true to the southern culinary traditions. In 2008 he received the James Beard Award as Best Chef in the Southeast. In this interview with Citadel graduate student Shannon Hungerford, Stehling reflects on his career path and the various influences on his cooking. Stehling also describes the challenges of owning and running a popular restaurant while raising a family.
