They say the way to a man’s heart is through his stomach…I think this goes both ways when it comes to desserts. We ladies love our sweet tooth equally so! Then there’s other satisfying things like fulfillment through living your passion and purpose and touching other lives with your talents.
Today we feature another entrepreneur who has done just that, this time from Lowlands Tobago! Sonia Phillip is a Le Cordon Bleu trained chef that wears many hats. She also graduated from McMaster University in Canada with a double major in Economics and Art History and has served in many capacities before taking up the fulfilling mantle of entrepreneurship. Without further ado, we share with you our feature entrepreneur for this week Chef Sonia Phillip.
1. Tell us in 5 words who is Sonia Phillip.
Passionate, Innovative, Courageous, Artistic, Detail Oriented
2. What is the genesis of your business? Why the name Happy Hour Bakery? How long have you been in business, how did you get started and why?
I actually started selling cookies to my neighbours when I was still in secondary school! This is a re-branding of my business. I started marketing my business in a more structured way in 2006. Last year I began to offer a line of cocktail inspired cupcakes and I distributed them to family and friends, they were my testing group! A friend then suggested the name Happy Hour Bakery.
In March 2016, I decided to commit to building my business full time which has allowed me to take on even more projects. In fact, June may be my busiest month since I re-branded as I will be doing several wedding cakes.
3. What are some of the services you provide?
We offer general catering services; including local and international dishes and snack plates. I design dessert tables, cupcake towers, chocolate fountains etc. And of course I have my cupcake line in cocktail flavours as well as kid friendly cupcakes. I also have my own line of gourmet made-to-order ice-creams and sorbets. I do celebration cakes of any kind and of course…wedding cakes!
4. What are some of your milestones to date?
Making the commitment to attend culinary school and graduating from Le Cordon Bleu London in 2009 really enhanced the range and variety of products that I have been able to offer. Also offering gourmet ice cream as one of my menu items which I started producing after I invested in a commercial ice-cream maker in 2015.
5. What are some challenges thus far?
Accessing high quality ingredients can be a challenge sometimes. The seasonal nature of this business can also be a little trying. Finding innovative ways to develop and expand your business is the main challenge.
6. What do you want more than anything in the world when it comes to business?
I want to ensure that my business keeps expanding and growing in range and variety. I also eventually plan to have my own line of products in supermarkets across Trinidad and Tobago.
7. What is your advice to other entrepreneurs?
Being an entrepreneur requires huge amounts of courage! There always comes a time in every business where you have to make that leap of faith and commit your energies and your resources to your enterprise. Don’t be afraid to make that leap!
Connect with The Happy Hour Bakery via
Have a great weekend all and feel free to share this post or shoot us a comment below!
T&T’s Entrepreneurs Team