Michelle entered the world of cake-making purely by accident. In 1998 whilst studying a
Master’s in Food Technology, she fell and what happened next is as magical as what she makes.
In 2003 she opened a 2500 square foot bakery, Bakery Treatz, and within six months expanded
to 4500 square feet. She now has a full team that makes bread, desserts, pastries and most
importantly, cakes. The mission of Bakery Treatz is to produce a great quality product with great
customer service, and prepared fresh daily, using no preservatives, no chemical enhancers, and
no artificial coloring.
To ensure our customers that we are serious about what we do, we deliberately used windows to
separate production from retail, as we have nothing to hide, this is part of our brand experience.
Over the years, Bakery Treatz has developed a great relationship with many caterers who rely
heavily on our services, as well as some of our major hotels who outsource some of their baked
goods from us on a regular basis.
She has been at the forefront of the specialty cake industry in Trinidad, and has been called the
“trini cake diva” by her peers abroad, as she presents cakes that move, light up, are sound
activated, with some remarkable original designs, one of which was published in Austrailia by
Amy Doak, entitled World’s Best Wedding Cakes.
In 2014, she was approached by the leading fondant company in New York to be one of their
Artists of Excellence, a prestigious group of cake decorators from around the world whose work
embodies the true spirit of the cake decorating community and is an inspiration to cake artists all
over the world. With this title, she has done classes and demonstrations in Orlando, New Mexico,
Virginia, and Las Vegas. And just to mention, she is the only cake artist from the Caribbean.
Over the years, she has been featured locally in several local magazines including Marriage
Bliss, Caribbean Wedding Belle, WOW Magazine and Caribbean Runway. Internationally, her
work has been published in several magazines, including Cake Central and American Cake
Decorating in the USA, and Cake Masters, a highly respected British publication. She has
competed ad won at The National Capital Area Cake Challenge Virginia,. the Expert Cake
Division in South Florida Cake and Candy Show, Miami Florida and the Wedding Cake
competition held at the Jamaica Bridal Expo in Montego Bay Jamaica. She was also very
fortunate to be part of the Live Global Challenge held at Cake Fair in Orlando, Florida, where
she represented Trinidad and Tobago and won Best in Taste for her passion fruit mascarpone
cake infused with Angostura 1919 rum, and chocolate provided by Trinidad’s local Cocoa
Research Unit at UWI Campus. In 2017, she won Best Tasting Cake in The World at the Cake
Designers World Championships in Milan Italy after competing amongst 19 countries.
In 2018, Michelle was awarded Caribbean Cake and Pastry Artist of the Year at The Caribbean
Wedding Industry Awards in Montego Bay, Jamaica, and just a few weeks later, the Ernst and
Young Entrepreneur of the Year Award in the small and medium business category in Trinidad. A
truly remarkable accomplishment for the young girl who started baking two cakes at a time in
her mother’s oven years ago!
She has had the privilege to be part of the lead body in her country that developed the standards
for cake decorating at the tertiary education level at NTA. Whilst she is not formally trained in
Culinary Arts, she gained her PME Masters Certification in Cake Decorating from
Knightsbridge School of Cake Decorating, and her diploma as a Professional Chocolatier from
ecole Choclat. She has been privileged to work under some of the most talented master chefs in
patisserie and sugar, including Antonio Bachour, Johan Martin, Melissa Coppel, Karim Bourgi,
Nina Tarasova, Claudia Pratti and several others
Her passion to create helps her exceeds all expectations in designing and creating beautiful
pieces, and her vision is to expand into the Caribbean market in the near future.
