We are also known for our specialty cakes on all occasion. Daysho Ramadhin (Founder /Owner ),
Myself Mrs.Daysho Ramadhin a proficient business founder and owner of the Vegan bakery is pleased in presenting some of the best baked goods known. Working along side the master baker in producing high quality, appealing baked goods. Working quickly and accurately with a combination of problem solving a
nd communication skills, has been a plus point in my field of work. Having the ability to multitask and developing creative ideas are my specialty .Being responsible, persistent and efficient are the main key of making my business a success. Master Baker Vegan Bakery Delights,
My name Saneesh George, which I have inherited through birth came with great respect and responsibility. Being born in India, into a family of discipline, tradition and a love for Culinary Arts, technology has been the basic fundamental. It has been highly implemented in my life from youth to adulthood. Coming from a home, where my mother's cooking skills were highly demanded and much admired, I found myself being drawn to her skillful artwork of taste, techniques and a variation of culinary dishes. Over the many academic years I have completed my education in the field of computer science and technology. I have attained a diploma in visual effects and began training and working for the Hollywood films. It was a thrilling experience working amongst directors and producers as a lead VFX Artist, for some of Hollywood's greatest movies. To name a few, Pirates of the Caribbean, Chronicles of Narnina, Harry Potter etc, all of which my name has been accredited as a VFX Artist. After having served 4 Years in the Movie Industry, I got married to a Trinidadian and migrated to Trinidad. Changing my country and career has been a challenge to me. But I have learnt to deal with challenges of many kind. Being in Trinidad for the past 8 years with a wife and a 7 year old son, I have realize, the country has an exposure of a variation of trades and businesses. As my field of works barely existed, I began exploring the country, jobs, trades and people. Realizing Trinidadian's love their variety of breads and pastries, which was always displayed in every shop, bakery and grocery I began considering it. Studying the art, techniques and method of how flour works, I then applied myself to a bakery where I began training and working among bakers. After one year of intense training I perfected the art of bread and pastry making manually. I understood the industry and the demands of the people. I then moved ahead and landed my second job in another bakery where I adapted the method of breads, pastry and cake making. Within a couple of years I gained a vast amount of knowledge and experience in breads, cakes and pastry production. I have been working for the past 6 years and more in a reputed bakery, with state of the art commercial equipment's. There I serve as a head Master Baker handling a large scale production which meets everyday demands. A baker's life for me has always been one of work and reward. Having the immense good fortune of being a baker the rewards and success does not only come in the form of financial gains but community service, personal growth and often social and spiritual development. A baker is required to perform a certain amount of task on a daily base and the hours can be quite demanding. The baking trade is a strenuous one that requires physical dexterity, finesse and stamina, also years of determined focus and commitment to hard work is necessary in order to achieve mastery in this field. Despite the fame and success surrounding baking in today's world, in my opinion bread is one of the highest demanded baked food in the fast going world. A baker has the potential and responsibility to produce breads that are wholesome, healthy and delicious. It is a wonderful feeling to look back at the generations who have baked before us, and realize that we have inherited their diverse knowledge and creative skills in the artwork of bread making. When we look forward to an innumerable generations of bakers to come, we realize that we are at the fulcrum of this great balance, imbued with a deep responsibility to the future and an in-depth gratitude to our colleagues from the past. I would like to acknowledge and thank, all those who have supported me in realizing my truest potential and my multitalented skills of being a dynamic artist, not only recognized in the field of technology, but in the keen and multi talented industry of bread, cake and pastry making.
