14 hours ago
3
Reporter
Black cake might reign supreme on the Christmas dessert table, but Chef Dorian Mitchell is making a case for cheesecake.
The 24-year-old Chaguanas chef and businessman is putting a creative spin on the season’s familiar flavours, offering a festive collection that challenges tradition while drawing inspiration from tastes and memories many Trinbagonians hold dear.
“I wanted to bring some familiar flavours, but at the same time, I also wanted to offer something you don’t really see, something you can’t really find everywhere all over Trinidad,” Mitchell explained.
Among his Christmas offerings are individual-sized bento cheesecakes in ponche de crème and sorrel flavours, alongside two more unconventional creations: cocoa tea and Grinch-inspired cheesecakes. Both, he said, were inspired by personal experiences and childhood memories.
Childhood memories
inspire festive flavours
“I think almost everyone remembers that cocoa tea flavour from their childhood. I was a chocolate baby when I was younger. I love everything chocolate. Chocolate, ice cream, chocolate tea, everything,” he reminisced.
His playful nod to a beloved Christmas character, meanwhile, came about almost by accident. The Grinch-inspired cheesecake was the result of a special order for a friend.
“A close friend of mine wanted a matcha cheesecake. I did some research and found strawberry pairs well with matcha. So, I added a little strawberry compote on top of the matcha cheesecake. And after I did that, I realised, hey, the cheesecake kind of looks like the Grinch. The green cheesecake, and the red from the strawberry compote with the white whipped cream looked like Santa’s hat. So it all kind of came together in my mind,” he explained.
The creation is fitting for someone who has always had a special appreciation for Christmas. Mitchell recalled that growing up, the season was an especially exciting time for him and his two sisters, an enthusiasm he has carried into adulthood and now channels into his baking.
From crispy cookies to a business
However, his journey into the culinary world was not part of the original plan. Initially, Mitchell aspired to be a pilot, but after reconsidering his career goals, he decided to explore baking. His interest began during his teenage years as he watched online cooking videos.
“I saw a few baking videos with cookies and cakes, and I decided to give it a try. The first thing I ever made was chocolate chip cookies, but they ended up coming out very crispy. Even though it didn’t come out good at all, I enjoyed making it. I was around 16 years old, and that’s when I realised I like baking and the culinary arts,” Mitchell recalled.
Rather than being discouraged by the unsuccessful first batch, Mitchell was motivated to improve. He began experimenting with different recipes, moving beyond cookies to cakes, pizzas, milkshakes and other treats.
One experiment, however, would prove particularly significant.
“I just stumbled upon a cinnamon roll recipe, so I tried it. And actually my godfather tasted it and he told me how he enjoyed it so much. He said it was such a high-quality product and I should start selling. I had never really thought about selling before he told me that. So that was when I actually started thinking about selling not just cinnamon rolls, but all kinds of desserts,” he shared.
That encouragement helped lay the foundation for D’Treats, the bakery business Mitchell started in 2018.
His first customers came largely from his church community, where he sold his baked goods every Sunday alongside other members of the congregation who also operated small businesses.
From there, his customer base gradually expanded to include friends and, eventually, online customers. This, he said, marked an important milestone for D’Treats, as he began reaching customers beyond his immediate circle.
Building a reputation
beyond his community
“This year was the first year I actually got strangers to taste my cheesecakes. I tried a different kind of marketing online and that is how I got other people to try my cakes. But before I even started selling to strangers, I was kind of confident, because I did so much recipe testing before. So, I kind of already had the mindset that my product is high-quality. I always tell all my close friends and relatives; I believe I have the best cheesecake in Trinidad. I genuinely believe that,” Mitchell stated.
Since expanding his reach online, Mitchell has also experimented with other seasonal offerings, including pumpkin spice, peach cobbler, chai masala and apple pecan cheesecakes, drawing inspiration from the autumn season in the northern hemisphere.
While baking remains an important part of his entrepreneurial ambitions, Mitchell also works full-time as a sous chef at Cater Co by Chaz.
He hopes to expand D’Treats through pop-up events, with the ultimate goal of one day opening his own storefront, where customers can discover and enjoy flavours beyond their usual preferences.
For Mitchell, introducing people to something new is among the greatest rewards of what he does.
“I enjoy seeing people, like their faces light up when they eat my products. I enjoy seeing that. I just want people to experience something new, people to step out of their comfort zone. You might never know how much you’ll love it until you try it,” he said.
English (US) ·