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Top 30 Millennial Bajan Entrepreneurs Under 30
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DI’S INDULGENCE
persons with allergies and restrictive diets. Di’s Indulgence
At Di’s Indulgence, we believe the Ultimate Customer Experi-
ence is based on presentation and taste. With this in mind we
create our desserts from scratch using the finest quality ingre-
dients sourced both locally and internationally, which allows
us to customize our desserts specifically to each customers’
unique style, taste and needs. Here at Di’s Indulgence, we
specialize in Allergen- Free and Dietary Restrictive Desserts,
allowing you the joys of enjoying your favourite desserts with-
out the woos of health worries.
Who is Diandra Greenidge in Business?
Diandra Greenidge although she may seem to be very
reserved at times, is a young intelligent and enthusiastic pâ-
tissier, who is driven, empathetic and very passionate about
desserts and her creations alike. She is humble, honest and
respectful. Her greatest joy is creating unique desserts that
bring unspeakable joy and great delight to her clients.
What inspired you to first start Di’s Indulgence?
Diandra Greenidge
Bio
Biography
Di’s Indulgence was founded on March 4th, 2014 by Bar-
badian born Pastry Chef Diandra Greenidge. Her profound
love for pastry had been peaked as a young child while grow-
ing up watching and assisting her aunt with her baking. How-
ever, it was at the age of 17 Diandra decided to pursue her
career as a chef. She then studied Culinary Arts, where her
passion for pastry was reignited and as a result, she decided
to hone her skills and gain some experience. Diandra first
completed an internship at the renowned 5 Diamond Hotel
Sandy Lane Barbados, under the guidance of the then Ex-
ecutive Pastry Chef Noah French, where she continued to
work for the next 6 years then she also worked at Hilton Bar-
bados then later onboard Norwegian Cruiseliners Dawn and
Breakaway where she would have catered to affluent fami-
lies and business tycoons. This passion drove the success of
Di’s Indulgence allowing us the privilege to be featured in the
newspapers on multiple occasions. Here at Di’s Indulgence,
we believe that the foundation for great desserts is based on
fresh, quality ingredients and an undying love for creativity
and desserts. With this in mind we take great pride in the abil-
ity to cater to you; we have a variety of desserts and cakes
(alcoholic and non-alcoholic) of which are also provided for
Millennial Business and Life Mastery Magazine
If I’m being completely honest, I’d have to say that I was
encouraged to start my business more so than being inspired.
( Back Story Behind Start Of Di’s Indulgence) Since I was a
child I had an undying love for baking. However it was at the
age of 17 that I actually started baking outside of school. The
very first cake that I baked was for my bestfriend’s 17th birth-
day. If you know me, you would know that that cake would
have been a chocolate cake. (Chocolate cakes are Di’s Indul-
gence Specialty – Triple Chocolate Di’Light or Sinful Snick-
ers). So here I am, baking my first solo cake feeling fairly ex-
cited cake comes out and I’m like ummmm ok…let’s just say
that this was not one of my best cakes. As he so kindly put
it, “ It taste real good but I had to heat it up in the microwave
because it hard like a rock cake.” My cousin even teased me
about it and asked me if I wanted to bust somebody head
with it. I was determined to perfect that chocolate cake and
as a result I have baked him a chocolate cake for his birthday
every year since then and each year it gets better and better.
Now he tells me “you always had the taste down packed just
had to work on the texture”. Skip forward a few years I’m a
student at the Hospitality Institute and I’m completing my in-
ternship at Sandy Lane where this new and profound fire is
ignited inside me. As a result I started baking chocolate cakes
to sell to friends and family. They were a hit right off the bat
and word spread quickly. Soon after I started doing cupcakes
and cheesecakes by order. Upon completing my Associate’s
Degree at BCC Hospitality Institute, I returned to Sandy Lane
to work during the festive season after which I left in June of
2013 on a 9 month contract onboard Norwegian Cruiselines.
It was after I returned from abroad that my good friend en-
couraged me to start my business instead of returning to ship
for another contract. He was extremely persuasive and so I
took that leap and started what at the time was Deek’s Cakes
& Pastries. I then registered the business in December of
2014 as Di’s Indulgence.
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