I’m from Trinidad and Tobago, a daughter raised by amazing chefs and cooks. Self-taught, I’ve fallen in love with baking and cooking traditional cuisine.

My sourdoughs are made with wild yeast that took me many weeks to make, my baguettes are made by slowing down the fermentation process which gives lots of flavor. My menu is a variety of things I love making. For instance, a West Indian sandwich called Doubles - I like to describe as a snack you’ll find in a food truck. I love going back to the roots of how food was made using fresh ingredients. NEVER canned or frozen.

Always eat good