At 31 years old, Rensfield Emmanuel Dublin is proving that some of the best business ideas are born at home. The youngest of seven children and the only son in the family, Dublin credits his entrepreneurial journey to the countless hours he spent by his mother’s side in the kitchen.
Currently employed as a weights and measurements inspector at the Guyana National Bureau of Standards, Dublin balances his professional career with a growing baking business that has been receiving positive reviews and referrals from satisfied customers.
Growing up in a humble household, Dublin was always close to his mother, who is known for her culinary skills. As a self-described “mama’s boy,” he often shadowed her while she baked.
“My mom is very adept in the kitchen,” he recalled. “When she was making pastries, I would follow her around with my play dough, pretending to do the same thing.”
What began as a childhood curiosity soon developed into practical experience. Dublin started by washing baking pans before and after use, then gradually progressed to helping with mixing ingredients. Eventually, over time, he became so familiar with the recipes that he no longer relied heavily on measurements.
“I eventually knew the mixtures for different things by heart,” he said.
As demand for his mother’s baked goods increased, she occasionally entrusted him with fulfilling customer orders when she was unavailable. That experience planted the seed for what would later become his own business venture.
The encouragement he received from friends and family further strengthened his confidence. “My friends and their families loved the biscuits I made and always encouraged me to launch them into a business,” he explained. “So here I am now.”
Today, Dublin’s business is steadily gaining traction. While he describes the venture as still in its growth stage, he is pleased with the customer response. “The journey is going good so far because I’m getting a lot of great reviews and referrals,” he said. “It’s now growing, so I’ll get back to you on the journey aspect in the future.”
Like many entrepreneurs, Dublin has faced challenges along the way. One of the biggest obstacles is sourcing quality coconuts for his signature coconut biscuits. “When making coconut biscuits, you can’t just use any dried coconut,” he explained. “There’s a specific stage of maturity that I use every time.”
To maintain the quality and consistency of his products, he often goes the extra mile, sometimes sourcing coconuts himself in the backdam or placing orders with farmers based on specific requirements. Despite the challenges, Dublin remains committed to his craft and encourages aspiring entrepreneurs to take the leap and pursue their ideas.
“My advice to young entrepreneurs is simple: just do it, like Nike,” he said. “If you have the idea or talent, don’t be afraid. The sooner you start, the better it will be. It’s a learning curve, and you learn on your way to the top.”
For Dublin, a passion nurtured in his mother’s kitchen has evolved into a promising business venture, one coconut biscuit at a time.
