Our Artisanal Space or Pi Piti Pi Rèd

Our Artisanal Space or Pi Piti Pi Rèd

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.”

It's all in the Name

It's all in the Name

One of the questions we get quite often is the origin of the names of our product lines. In keeping with our Authentically Haiti mission, there is a lot of care and time put into our names. Our hope is that the name is the final touch that will tie together the Haitian ingredients and imagery.

Color-Gate – Natural Products Change Colors!

Color-Gate – Natural Products Change Colors!

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. 

The Devil is in the Details

The Devil is in the Details

We are aiming for a date of April 4, to have our products in 4 retail locations and to have our stock ramped to fulfill 2 months of orders. Needless to say, the devil is in the details and it’s the little details that take the longest. 

Lights, Camera, Action – It’s Photo shoot Day!

Lights, Camera, Action – It’s Photo shoot Day!

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.  

Initial Blog Post -- How Did we Get Here?

Initial Blog Post -- How Did we Get Here?

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.