I come from a long line of home bakers.

On my mother’s side, baking has been passed down from my great‑grandmother to my grandmother, then to my mother, and today, to me. I grew up in a home where there was almost always a cake in the oven. Baking was part of everyday life: familiar, comforting, and deeply woven into the way we showed care for one another. For the women in my family, it was never a profession, but a passion—something lovingly practiced and generously shared.

Interestingly, it wasn’t until my thirties that I baked my very first cake entirely on my own. That moment became a turning point. As soon as I finished, I realized I had inherited more than just techniques, but also a genuine passion. Baking suddenly became more than something I grew up with; it became something I wanted to nurture, refine, and fully develop.

What makes my journey unique is that I am the first in my family to approach baking as a business. This choice is closely linked to my background and career in finance, which shape the way I work today. I approach baking both creatively and strategically, with careful attention to structure, costs, sourcing, and sustainability. Craft and discipline go hand in hand in my kitchen.

My flavors are deeply inspired by my Haitian heritage and the tastes of my childhood. Through my baking, I strive to offer my community a sensory journey by reconnecting cultural flavors with local craftsmanship and high‑quality ingredients. Each creation tells a story of heritage, migration, and creativity, while remaining firmly rooted in technique and respect for the raw materials.

At its heart, my project is about honoring tradition while reinventing it, and transforming a family passion into a professional, sustainable, and meaningful business.