NICOLE DOUGLAS
I'm Nicole, half of Brindle Food Co. I have been working in the hospitality industry for 14 years, 11 of those in baking and pastry. I grew up in Niagara where fruit farms and vineyards seem endless, so fresh produce and the idea of knowing where your food comes from have a big influence on the food I create. My Italian background, knowledge of seasonal ingredients, and pastry training shape my pastries and desserts today. I owe a lot of my skill to the influential chefs I have worked under and the knowledge they have generously shared with me over the years. Grandpa's backyard is my happy place. His garden feeds our family throughout the summer and fall, with canned goods lasting through the winter months. As I continue to grow in this industry, so has my appreciation for being able to grow your own food. It has also put into perspective how hard our local farmers work and how important it is to support them! I grew up sorting through my mom's recipes, coming home from school with a jar full of cookies on the counter and almost always a homemade pie after dinner. So, naturally I fell in love with baking. The kitchen has always been the focal point in our home and I truly believe there should always be dessert after dinner! When someone eats my desserts and the flavour sparks a distinct memory for them, it is the biggest compliment. I hope to bring that same experience to you through Brindle!
CARLOS DE VEYRA
Hey guys I’m Carlos, the other half of Brindle Food Co. I’ve been a cook/ chef for the past 12 years working in some of Canada’s top restaurants. I make all the pasta and am responsible for creating the savoury portion of our menus. My inspiration comes from a lot of different things. Working in fine dining as a chef and cook has given me a lot of knowledge and techniques that I use today. It wasn’t until later in my career did I have the courage to incorporate ingredients and food that I grew up with. I owe a huge part of that to my pastaio position at a Japanese Italian restaurant (Kissa Tanto, Vancouver). Working with the chefs and team there really gave me confidence to be creative and be inspired.
I grew up a lot different from most people which I think influences a lot of the food I create. I was born in the Philippines, immigrated to New York with my family when I was 3, and eventually moved to Toronto. I grew up in Scarborough most of my life which has been one of my greatest resources for inspiration. Scarborough has a plethora of different cultures all melding in one suburb . With all these cultures comes a lot of different cuisines and ingredients. I loved going to friends' houses and trying all their family's food; not knowing at the time that these flavours and ideas will influence the food I create today. For me food is everything. It’s always the number one reason to gather and a way to pass down traditions. It’s also a place for me to obsess about things I love to do like making pasta or growing our own vegetables. Brindle Food Co gives me a place to share all of these things with other people!