The Executive Director Eveline Pierre had the opportunity to speak with Lindsay Brun take a listen to Haitian Arts Podcast - H.A.P.S will engage Haitian and Caribbean artists in a dialogue of the critics of arts forms that reflect the culture and heritage of the Caribbean.
Meet our Guest Lindsey Brun After -many years as a Human Resources manager, Lindsay Brun decided to explore her passion and her talents during her downtime. Inspired by her mother’s recipes, a pastry cook herself, Lindsay decided to create her own desserts. After recognition amongst her peers, Lindsay launched Sucre Brun, a nod to her name, in 2007.
Sucre Brun is an homage to family recipes, to the Haitian culture, to personal journey, and to multiple defining trips. When developing her recipes, Lindsay gets her inspiration from her lifelong assets. Her trips on Haitian soil, from 2013 to 2016, brought her to use almost exclusively vanilla extract from Haiti, for its unique flavour and taste. Her trips to Europe brought her to extend her sweet offerings. The Palais Royal de Paris inspired a banana-flavoured cake, Greek yogurt and fruits inspired a mouthwatering dessert and Dutch pancakes inspired her to develop delightful recipes for brunch. Also, a touch of Asia is infused at Sucre Brun with the mango custard, a take on the mango sticky rice.
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