If you’ve ever had the opportunity to visit our space in Croix-des-Bouquets, you’ve seen our process in action. We like to use the Haitian phrase to describe it, “pi piti pi rèd.” Essentially small, but mighty. Our production space is separated into four rooms, and five spaces. Our process is largely by hand, which is why we call it “craft” or “artisanal.”
You might buy a Boukan Bou today and next week buy one and happen to notice a difference in color. Some days your Tomazo craft coconut cocktail will be pink in color and some days clear. Well, mystery solved, no we haven’t changed our formula, but natural products change colors throughout the seasons! Even as much as within the same season.
It’s photoshoot day! After weeks of planning, developing creative briefs, speaking with photographers and videographers, finding models. Photoshoot Day is finally here!!
Our models, are mostly friends that have agreed to fake laugh, pose awkwardly to get the best lighting, and day drink all in the name of good marketing! We are shooting at three locations all in our wonderful hometown, Croix-des-Bouquets: 1) a factory that produces moonshine (Klerèn); 2) the green blue waters of Lake Azeui, and 3) our restaurant.
This is just an introductory blog post, a sort of post that is going to attempt, but not actually do justice at re-capping all things MyaBèl for the last 4 years.
We started this restaurant about four years ago, we didn’t know much about what we were getting ourselves into. The former bartender in us, just knew we wanted to drink tasty Haitian cocktails made with REAL HAITIAN JUICY GOODNESS FRUIT and that at the time, we couldn’t get it anywhere else.