t all began as a simple hobby and a passion for food that flourished into a dream of creating beautiful treats for people to enjoy on a special day. That is the inspiration that led Pastry Chef Jaime Grosberg to create J’aime Pastry. After a career in Event Management, Jaime entered the French Culinary Institute and completed their Classic Pastry Arts Program. Upon returning to Trinidad, she began working as a Pastry Chef, only to branch off soon after to open a small private catering company that supplied cakes and desserts to a select clientele. Now, three years later, with the help of a small creative team, J’aime Pastry has expanded to support a rapidly growing market, offering services from simple birthday cakes to the catering of large events.