Got a sweet tooth? Brina’s Bites is here to save the day. Sabrina Gore, the owner of Jamaican local business Brina’s Bites, shared with me some of the hard truths about joining the culinary industry, the inspiration behind her business, and the importance of balancing college as well as a side-hustle. Gore has managed to fuse her love for pastries, her passion for creativity, and her consideration for mental health in her craft – “it calms me”. As we all strive to find that balance within our different areas of work, I’d encourage you to keep reading and take note of some of her sweet tips.
CARIB VOXX: Last year August, you opted to put the operation of “Brina’s Bites” on hold. What sparked your return and how have you grown since then?
GORE: Taking a break was a hard decision but I knew I wanted to pursue a master’s degree. I felt that furthering my education could do me a world of good before continuing to grow my business or even holding a major job in the hospitality industry here in Jamaica. I’m on the home stretch to finishing my degree but with the COVID-19 pandemic, I’ve moved home to Jamaica. The second my customers heard I was home, the messages were rolling in and reopening has been the best decision for me.
Honestly, baking brings me such joy and solace, it calms me. So, at the moment, it’s not only my business but also my coping mechanism, and I hope I’m bringing the same joy to my customers. On a personal level, I think I’ve already grown so much by taking this step back from “Brina’s Bites”. I’m a strong believer that we need moments to re-evaluating where we are and what we’re doing. This break solidified that I love what I do and that I love doing it through “Brina’s Bites”. My customer base has also grown in the past month and it’s almost overwhelming but in the absolute best way! I’m so excited to see where it goes from here.
CARIB VOXX: The name “Brina’s Bites” is such a cute alliteration for a pastry company as it fuses your name with your passion. When did you ultimately decide on a career in the culinary arts and what made you want to specialize in pastry?
GORE: Thank you! My mom came up with it when I started “Brina’s Bites” in 2016 and it stuck. Getting into culinary arts was a rollercoaster decision. My mom is actually a pastry chef and I grew up in her kitchen, making my own “treats”, getting into every flour bin and ‘tiefin’ a fresh cookie when no one was watching – or so I thought. From there, my love for the kitchen continued to grow.
When the time came to apply to university, I was constantly told “Sabrina, you’re so smart, you should be a lawyer, a psychiatrist, a doctor”, or the classic “Baking can be your hobby”. And I listened; I applied to 14 universities with the intention of studying psychology. A few months passed and I saw Johnson & Wales University advertised everywhere I turned, and I took it as I sign. Before I knew it I was touring the campus. My mom was with me and said she knew from the look on my face that this was it – I was going to culinary school or I was going nowhere. Specialising in pastry was an easy decision. I love the artistry, technicality and precision of baking and like I said, it’s run through my veins since birth.
CARIB VOXX: Culinary arts especially baking can be time consuming and requires tremendous sacrifice paired with selflessness. Who would you say instilled these specific values in you?
GORE: I think watching my mom do it for so many years made me realise the resilience it takes and the great love and passion you have to have for a job like this. She explained to me countless times what it would take and I wasn’t fazed. It hasn’t felt like a sacrifice, it’s felt like a dream come true. It’s the most cliché saying in the book, but if you love what you do, you’ll never work a day in your life.
CARIB VOXX: What has been your biggest challenge with entering the culinary world?
GORE: Where do I begin? I think this industry is very judgmental. It’s sometimes hard to find your place because of the hostility, especially as a young female entrepreneur. Believing in myself was the first step, and then I needed others to believe in me too.
CARIB VOXX: What are some of your favorite pastry places in Jamaica?
GORE: Devon House Bakery is my go-to. I’m a sucker for a classic Jamaican pastry; give me a plantain tart and I’m at peace. I’m also a fan of Eleni’s. I really give them props for making croissants in this heat, really good ones at that. I tried once and was almost in tears.
CARIB VOXX: What is your favorite pastry to make and your favorite pastry to eat?
GORE: One of my favourite things to bake are cookies. They’re so versatile, quick and easy and I could probably make my chocolate chip cookies with my eyes closed. With that being said, my real passion is decorating cakes. That’s my creative outlet and allowing my artistic side to take over is the best part of my job. My favourite dessert of all time is tiramisu, it’s such a lengthy process to make but so worth it.
CARIB VOXX: Being the daughter of the Jamaican race car legend; Doug “Hollywood” Gore must come with an unimaginable level of expectation! What is one of the most prominent lessons you’ve learned from your dad’s legacy?
GORE: Did he send in this question? LOL he’s going to love this! I’ve learnt so much from my dad, from both my parents actually. But really, I couldn’t pick just one lesson even if I tried. The most important things I’ve learnt from him are:
1. Always believe in yourself, because if you don’t, who will?
2. Never give up; fall down 7 times, stand up 8.
My dad is also an entrepreneur, and I’ve seen the struggles and hardships that both his business and racing bring, the doubts he’s faced from others – and overcome – and the hard decisions he’s had to make. I think his ability to see the best in himself, and in the situation, both on and off the track, have made him so successful.
CARIB VOXX: Do you have any recommendations as to how the culinary arts industry in Jamaica can grow and develop sustainably?
GORE: As an industry, we need to be accepting of change, growth and new ideas, while still staying true to our roots. I believe the Jamaican culinary world, that we all know and love, has the ability to be a trendsetter in a global sense.
I’m loving the introduction of food-centric events and think these showcase our country’s talent and small businesses in such a positive light. I think maintaining and growing these will allow both the industry and our entrepreneurs to flourish. Of course, during these uncertain times events like these may not be feasible. However, I hope we can all continue to support the industry’s local small businesses whenever possible to keep us growing.
CARIB VOXX: What’s the future of Brina’s Bites looking like?
GORE: OMG I hope it’s as wonderful as I dream it to be. I see Brina’s Bites as a storefront right here in Jamaica. If I showed you my Pinterest boards with inspiration and plans, you’d think I was opening this store tomorrow. I feel so ready for it, but in the same breath, nothing before its time. For now, I’m building my customer base, focusing on my career as a whole. I know there will be detours and side roads, maybe a few potholes here and there, but the light at the end of the tunnel is my storefront.
