For more than 20 years, Beth Ann Joy-Dougherty worked in the corporate world of pharmaceuticals and medical devices, often focusing on wound healing and regenerative health.
"I became crazy passionate about things like microbiomes," she said.
Now, she's combining some of what she's learned over the years about nutrition and wellness with another passion -- cooking. She recently started her Ti Elle’ aBee popovers and tea business at the Out of the Weeds commissary kitchen, and its 3rd Street Eats service window at 408 N. Third St. in Wilmington.
She said she looked at popular, carb-y treats like doughnuts and cookies and wanted to do something different.
"I just wanted to find an alternative," she said. "I wondered what could be an alternative to a bagel,
a croissant?"
Why popovers?
Her answer was popovers, which are made with an egg-rich batter that's not too sweet. It makes for a protein forward, light-and-airy pastry that's a great choice for a snack or a light meal. Her batter is also gluten free.
"We can still stuff it with yummy stuff, but we can make what we're stuffing it in a little bit healthier," she said.
And she does dress up the popovers when she's selling, usually with both sweet and savory seasonal flavors. That might be a cherry pear filling with a slice of brie, or a pumpkin custard, or an apple pie filling.
What are popovers?
That's the question she gets most often, she said.
They are an English / American pastry that's similar to a Yorkshire pudding. They're so named because of a dramatic rise at the top. Special equipment is involved, including a pan with deep, vertical sides, as is a special technique.
Joy-Dougherty said she perfected her recipe with the help of her daughters, who offer sales assistance and honest feedback.
What about the teas?
Joy-Dougherty said her teas also incorporate her wellness philosophy. They're made with simple ingredients and flavorings, and sometimes those that offer regenerative properties.
"I think the herbal teas are absolutely a draw for me," she said.
She offers them already blended, ready to sip and go.
Recently, the selections included an Evening Energy blend with yerba mate, spearmint, chamomile and other additions; a Vanilla Rose black tea; and a Harvest Fair infusion with rooibos tea and flavors like apple, cinnamon, clove and hibiscus.
She said creating Ti Elle’ aBee has been a natural extension of her love of hospitality and feeding people.
"I love getting people together and cooking for them," she said. "I love people gathering."
Allison Ballard is the food and dining reporter at the StarNews. You can reach her at aballard@usatodayco.com.
This article originally appeared on Wilmington StarNews: Why this Wilmington baker is betting on popovers and tea
