The month of September was dedicated to my "Tiff's Thoughts" segment. Instead of doing my weekly news segment every Wednesday like I usually do, I published different posts where I was sharing my opinion on different subjects, such as:
- Our selective support mechanism in the Haitian Society.
- The Education System in Haiti.
- Consent.
These are very serious subjects so, for the first day of October, I figured my small interviews for the month should be light and tasteful. (Pun intended)
I was waiting for the right opportunity to write about Haitian food and since I have a sweet tooth, I decided to make my first post on two different bakers.
Who are these bakers?
Berenice Barbot is a very interesting 20 year old, with a Cooking and Baking Diploma from Anne Marie Devarieux, she is also owner of Béré’s Bakery and is currently studying Event and Wedding Planning.
Paul Olivier Raymond is a 26 years old hard working young man who loves life. He has many dreams and goals and will do everything in his power to make them come true. He is a cool, funny, loving, caring young entrepreneur from Port-au-Prince.
Olivier's Career Path:
"I spent all my middle school year at St Jean l'Évangéliste from there, I went to College Catts Pressoir in High School, I left after the earthquake to go finish High School in the US. Right after, I started college in the Computer Science field, the year later I decided to come back to Haiti so I could take over the family business (the restaurant), went to Anne Marie Desvarieux and Ecole Hotelière where I graduated in both schools as a chef/pastry chef/bartender, so yeah I am multi talented (haha)".
Fun fact: Anne Marie Devarieux is the first private Haitian fashion and culinary school for women and men. Maison Menagere has
students around the world and offers classes
six days a week for all high school graduates.
When did you realize you had a thing for baking?
Berenice: Well, my dad loves to cook and ever since I was little, I always enjoyed cooking with him, I also enjoyed baking but it was never my thing as much as it is now. My love for baking really started I would say in my senior year, which inspired my decision to go to Anne Marie Devarieux after graduating High School. I realized I had a thing for baking because every time I bake something there’s this feeling, this satisfaction in seeing my work and I just really love it.
Olivier: Well at first it was just about cooking because my parents had a restaurant (for about 18 years). Basically, I've been raised in that world and little by little I developed my love for cooking and I even went to school for that and graduated. That is when my interest for baking started also, just from seeing those colorful little treats they were making at school which looked so good, from there I decided to give it a try on my own (home) before really focusing and going to school to embrace that passion. I mean desserts are good for you and STRESSED spelled backwards is DESSERTS (haha).
What made you want to start a bakery at such a young age?
Berenice: I had always told myself that when I was done with my Cooking and Baking course that I wanted to start my own bakery which I did, but I must admit it was not an easy decision to make, on weekends I always baked at home for my family but going out there and actually having my own bakery was challenging to me. I remember my first step was creating my Instagram page, and the way I got myself to finally create it was by looking at pros and cons of making it happen, and I realized I really had nothing to lose. Yes, I had to invest but I already had the materials needed to start and so I just went for it, August 1st, 2017, then I created my own logo.
Olivier: I like being busy, I took over my parents restaurants (POPPYZ resto) about 4 years ago and since then I've been working on that project. Having a restaurant and a bakery seemed to be a nice combination so I decided to give it a try in the wonderful bakery world and 8 months ago I created and opened SAVEURS D'OLIVIER (S.O). It is located at #10 Impasse Rigaud Bois verna Haiti (next to POPPYZ resto).
The biggest challenge you’ve experienced so far?
Berenice: As a beginner my biggest challenge so far was an order I had of 2 cakes with a soccer theme.
Olivier: Haiti for me is my biggest challenge really, because bad country equals bad business and vice versa, it is extremely hard to open and maintain a business in this country.
The Menus:
Bere's Bakery:
Cake: Chocolate, Vanilla, Apple, Banana cake, simple Gâteaux sec, Cake with raisin & almond. Cake pops
Cupcakes
Dessert:
Supreme aux fruits, Blanc manger, Pain patate, Brownies, S’mores Brownies Carnival season: Gallon de pate Beignet
Cookies: Butter, Peanut butter, Chocolate chip, Granola, Bonbon Sirop, Oatmeal and banana cookies, Brownie cookies and Rice Krispies. OthersPatties: chicken, herring, cod & ground beef. Chicktay jambon,hareng, morue Pikliz Tartelettes /cornets Mini paté kodé
COOKED DISHES AVAILABLE, ON CLIENT'S REQUEST
We also have liquors: Tamarind, Anisette, Mango, Pineapple, Siwel & our famous Rosalinda.
She bakes everything at home and offer her clients delivery.
You are planning to study abroad, what are you planning on studying in & what will you do with the bakery?
Berenice: I plan on studying Marketing and taking a Baking and Pastry decoration course. While I will be studying abroad, the bakery will still be running, as my parents will be the ones taking over the bakery.
Les Saveurs d'Olivier:
They have a wide variety of products from little treats such as:
Milles Feuilles
Brownies
Cheese Cake
Ice Cream
To:
Mini patties
Jamaican patties
Kibbys
Empanadas etc.
The prices so far are very good, they have not receive any complaints on that subject yet. They also made sure that every items on their menu is affordable for every clients because they value their customers.
Who is your biggest competition?
Berenice: I only consider competition for the cakes, in terms of decorations and also the different styles they offer, on other aspects I think my menu offers more. My biggest competition is Autrement Bon, with their location and cake diversities.
Olivier: My biggest competition so far is M.B. (I won't say the full name but, those who know will know who I'm talking about).
Who is your biggest supporter?
Berenice: My biggest supporters are my parents, my siblings and my close friends. I’ve always had a very supporting surrounding, they’ve always encouraged me into what I love by pushing me to try new recipes. My parents always supported me and even invested with me to help me start my bakery. They also help me when I have big orders, and sure do enjoy being my tasters.
Olivier: My family and my close friends which I'm really blessed to have them in my life are and will always be my Biggest Supporters.
Your happiest moment ever since you open your Bakery?
Berenice: My happiest moment since I have the bakery was my most challenging order: the soccer cakes. It turned out to be the happiest moment because my best friend Rayna Blot and I truly had so much fun especially decorating the cakes. From drawing the soccer balls, filling in the lines to doing the grass, it was very stressful but also very fun and seeing the result, now that was the happiest moment, it was so satisfying realizing that we had actually done it. Another one was for my brother’s birthday he had asked me for a cake covered in marshmallow, I had no idea how I was going to do it but I did and seeing how happy he was, that was really one of the most satisfying feelings.
Olivier: I could talk about a lot of happiest moment but I think the one that really stroked me was when I reached an agreement with Marriott Hotel in a short period of time after I opened S.O (Man!! That day I celebrated just like it was my birthday, I was really happy but more importantly I was PROUD of myself).
What are you planning to do to take your business to the next level?
Berenice: My first step to take the bakery to the next level is to start offering supermarkets my products such as: chiktays, pikliz, cupcakes, cookies, brownies and the liquors. In the years to come, eventually open an actual bakery, to be open to the public. A place with diversity in the deserts to offer people who are diabetic, have gluten intolerance or lactose intolerance the chance to enjoy deserts.
Olivier: I'll be focusing for now on the marketing area to be a better reference in the field and also add a bread section so that everyone will come to S.O not only for bread (I mean Haitians love bread) not only for Ice cream, not only for cakes or patties etc but for whatever they feel like eating. They know they will be satisfied no matter what, no matter how, in behalf of our motto "Our FLAVORS are here to satisfy you".
You can find Béré’s Bakery on Instagram and on Facebook: @beresbakery
And if you're interested in following Les Saveurs d'Olivier, you can follow them on Twitter: - @SaveursDolivier
Instagram: - @Saveurs_dolivier.
I have so many things to do this December, I don't know how I'll manage my time but, I know for a fact I have to visit Olivier's Bakery and order something from Béré’s so I can film my reviews for you guys. I'm very excited because after writing this article, I am CRAVIIIING EVERYYYTHING.
How about you readers? What would you want to taste if you were in Haiti?
As you know, I love putting quotes in my articles and today's quote says:
Life is short; lick the bowl. - Unknown
You can interpret it for exactly what it is or you can see it as life is short, live it like you want, take risks, do what you love, and become successful like these two bakers.
I thank Berenice and Olivier for taking the time to answer my questions. I can't wait to get to Haiti and finally satisfy my cravings and I wish them continued success.
I thank you all for reading this article and I can't wait to hear all about your cravings after this.
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