Posted: April 25, 2012
When Joanne and Colin MacDougall opened up their restaurant in Halifax, Nova Scotia last fall – they couldn't have picked a more perfect name – as Sweet Hereafter is fast becoming THE place to stop for dessert.
Both raised in Truro, NS the couple moved to the capital city about 7 years ago, and with more than 22 years combined experience in the food industry – they both had a dream of opening their own spot.
Last September that dream came true for the two, and for everyone in the city who had longed for and fantasized about great cheesecake.
“We have really appreciated the passion that our customers have for our restaurant.” Colin told SABS “We have gotten positive feedback on everything from our products to the décor to the atmosphere of our dining room.”
And together they make a great team – Colin handles the business management and all the baking while Joanne brings a real creative flare to customer service as well as to decorating their cheesecakes.
We salute this beautifully tasty new business and thank Sweet Hereafter for sharing their really yummy recipe to top it all off. SABS
It's used here in many of my cheesecakes, such as white chocolate raspberry, as well as to garnish many of our delicious cheesecakes.
It takes our cheesecake to the next level by balancing the sweet of the cheesecake with the tart of the raspberries.
It also works wonderfully on homemade waffles and it can add another dimension to ice cream sundaes." Colin MacDougall
Reduce heat and continue boiling for 5 minutes or until sauce thickens.
Strain sauce through a mesh strainer to remove seeds.
For other fruit coulis replace with desired berries and adjust sugar to taste preference.
When you're at the SWEET HEREAFTER be sure to enjoy their photo "frame" of fun...
and don't forget to say "Cheesecake"
For more information visit www.sweethereafter.ca
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