How CWB’s SPICE Participants are Transforming Nova Scotia’s Food Landscape
CWB’s SPICE participants are playing a powerful role in reshaping Nova Scotia’s food landscape, bringing bold flavours, diverse cultural perspectives, and innovative business models to the forefront. This year, several of these entrepreneurs showcased their talents at the RANS Savour Food & Wine Show, using the platform to share not only their cuisines, but also the stories, identities, and lived experiences behind their brands. Together, they are redefining what it means to build a food business in Nova Scotia; one rooted in creativity, resilience, and meaningful connection.
For Sherry Hastings, owner of Arequipe Pâtisserie, food is an extension of art. What began as a background in fine arts evolved into something more. “Arequipe Pâtisserie is where my background in fine arts and my love for baking come together,” says Sherry. “For me, desserts are not just about taste, but about creating a moment something that feels thoughtful, beautiful, and personal.”
For Sandra Garcia, owner of Naguará Venezuelan Food, the journey began with “bringing Venezuelan flavors to Nova Scotia, one experience at a time.” After working in immigration services, her move to Canada sparked something deeper. “When I moved, I felt the need to reconnect with who I am and where I come from. Cooking became that bridge,” says Sandra. Her business is more than a culinary venture; it’s a cultural experience rooted in resilience and storytelling.
Similarly, Fernanda Cedraz, owner of Maravilha Bakes, found her path through transformation. Originally trained in law in Brazil, she discovered a different calling after immigrating to Canada. “Being far from home and everything familiar, I found comfort in baking,” says Fernanda. “It was something that connected me to my culture and brought me joy during a time of big change.” Today, her small-batch creations blend Latin American nostalgia with Canadian classics.
For Temidayo Ojieyan owner of Triple T Kitchen, cultural heritage plays a central role in both the brand and its mission. “Food is more than nourishment in my culture, it represents connection, family, and community.
Triple T Kitchen is all about convenience and consistency. “I wanted to make the process easier not just for myself, but for anyone craving the authentic taste of home,” says Temidayo Ojieyan. Her ready-to-use West African sauces bring authenticity and accessibility together a first in the Maritime region.
Nikhila Shaju, founder of Cakes for You, has built her brand around celebration and personalization. Her business transforms desserts into experiences, blending artistry with cultural fusion. From Indian-inspired flavours like rasmalai and gulab jamun cakes to interactive decorating workshops, her work is rooted in both tradition and innovation, offering customers something truly unique.
Sharifah Kasule, founder of SM Mocktails, focuses on inclusion and experience. “What started as a passion for hosting and creating meaningful experiences has grown into a business centered around inclusion, elegance, and intentional experiences,” says Sharifah. Her non-alcoholic beverage brand elevates mocktails into something refined and celebratory. “Being part of the Savour Show allowed me to introduce people to the beauty and intentionality behind mocktails,” she adds, “and to show that alcohol-free options can be just as elevated, memorable, and exciting.”
While their products are all different, from floral cakes to Venezuelan arepas, Brazilian bakes to West African sauces each entrepreneur credits the Centre for Women in Business (CWB) and the SPICE program as a turning point in their growth.
“It gave me structure, guidance, and clarity at a moment where I had the passion but needed direction,” says Sandra.
“The support has been incredibly valuable in helping me grow with more clarity and confidence,” adds Sherry.
For Fernanda, the impact was both practical and personal: “More importantly, I gained confidence in myself as an entrepreneur.”
Beyond funding and training, what stands out most is the sense of community. The SPICE program doesn’t just build businesses it builds networks of women supporting women, sharing knowledge, and growing together.
Participation in the Savour Food & Wine Show marks a milestone for each of them, a moment of recognition and visibility.
“It’s an opportunity to share my work with a wider audience and to stand alongside other talented women in the industry,” says Sherry.
“It’s about sharing a story, creating connections, and letting people experience something new,” Sandra shares.
“It validates the hard work behind the brand,” adds Temidayo.
What stands out most is the power of connection. Through their passion and perseverance, these women are shaping a more inclusive and vibrant food landscape in Nova Scotia, one that celebrates diversity, creativity, and shared experiences.