Terre Bénie: Beyond wine and jam

The doors of Terre Bénie The Shoppe, nestled in the homely confines of the Hotel Normandie in St Ann’s, welcome shoppers with a symphony of vivid colours, craftsmanship and creative ingenuity. The little shop takes its name from the artisanal line of products bearing the label Terre Bénie, a French phrase that means “blessed land.”

Terre Bénie specialises in a tantalising array of local sauces, condiments, and jams, boasting flavours that span combinations like mango and ginger and pumpkin and ginger.

The product line extends to chutneys, featuring the notable melongene and sweet mango variants, as well as pepper sauces, pickles, and other intriguing twists on everyday fare.

Kate Wong, the matriarch of this establishment and a native of the UK, brought her fluency in French, innate perfectionism, love for fruit and general creativity to bear in both the brand’s labelling and coming up with its products.

About 14 years ago, the mother-daughter duo of Kate and Krystianne Wong began by bottling the products. They took personal orders at first, and gradually made their presence known through appearances at pop-up markets.

As Wong proudly points out, “Terre Bénie represents who we are. We diligently source our raw produce from local farmers, fostering sustainability throughout our supply chain. Our commitment to environmental responsibility is evident in our jar-recycling practices, integrated into every step of our production.”

While Krystianne oversees the day-to-day logistics, her mother, now retired and assuming a more advisory role, remains a cornerstone of the business.

What sets Terre Bénie apart is its unwavering commitment to purity. The absence of preservatives or stabilisers in their recipes is a testament to their dedication.

Terre Benie transparently communicates shelf-life information. Despite having no additives, many of the products do, in fact, remain edible for months after opening, thanks to the processing techniques applied.

For many entrepreneurs, expansion is the ultimate goal, but for Krystianne Wong, it presents formidable challenges. Achieving stringent quality control and consistency at scale, especially in the food and beverage sector, demands extensive testing and adherence to international standards – often a costly proposition for a small business without adequate funding or loans.

Nonetheless, Terre Bénie perseveres, delivering products that consistently meet local and international standards. Years of refining recipes and techniques have ensured consistency, with only minor variations in, for instance, the colour of their jams, depending on the fruit used.

In 2019, Terre Bénie embarked on a significant expansion, opening its doors to the retail market for the first time. As well as showcasing its own product line, the shop welcomed local artisans and small business owners, offering them a platform to thrive. Krystianne said this move embodies the sustainability ethos they strive for, creating spaces for artisans to gain visibility and representation.

The shop features an array of practical yet aesthetically pleasing items such as high-quality fabric bags and baskets.

Wong insists on strict criteria when selecting artisans for inclusion. Their products must be made in TT, sourced from small businesses, and exhibit exceptional quality, assessed through a thorough interview process. Terre Bénie The Shoppe operates on a consignment model, forgoing stock purchases and instead claiming a percentage of final sales as a commission.

In a testament to their support for local businesses, Krystianne shares invaluable advice: “Do it! Sit down and map out your ideas. It only takes one step to be on your journey. Do not be afraid to ask those who are doing it: learn from what they are doing, ask them about their mistakes and ask them how they would do it differently now.”

She also emphasises the importance of market research: “The chances are your ideas are not new, but the way you do it might be. Use what you find and adapt it to your needs. Educate yourself in business practices and specialise in your field.

“Take short courses that will guide you in being a better business person. And always keep an open mind. Every day you learn something new – no matter how small at the time, it will be useful later on.”

She said being an entrepreneur is hard work, but “what makes it the best is that it is all you and your passion and what you want for yourself in the future. Working for yourself is hard work, but it is yours.”

Asked if she has used state-offered funding programmes for small and medium enterprises (SMEs), Krystianne replied, “Honestly, not really. We received the covid relief grant in 2020 as a sole trader business, but I have not actively pursued any funding.”

She said it’s on her to-do list for 2024, particularly in terms of possible funding for the store.

Krystianne’s plans for Terre Bénie aren’t set in stone, though.

“Before the pandemic, I had a clear idea of where I wanted Terre Bénie to go. Now, I am focused on regaining the ground I lost during the two years we were trying to survive covid.

“For The Shoppe, I would like to see it expand into more spaces locally, and help create avenues outside of TT. I have many ideas that I would like to see happen, (but) as for now, those are my secrets, and hopefully soon I can share them with all of you.”

Both her Facebook and Instagram pages are updated regularly with new product arrivals, playing a pivotal role in promoting the brand and the store. She encourages SME business owners to embrace social media, saying, “When we started our little business, social media was not what it is today. We relied on word of mouth and having a strong presence at local craft and artisan markets. With the evolution of social media, it has brought us closer to our customers, whether they be domestic or international.

“During the pandemic, it became even more of a resource, as it allowed us to connect during a time when we had to be inside. Having even the smallest presence online is beneficial, and I encourage all the small businesses I interact with to at least have Instagram and WhatsApp.”

Krystianne is a staunch advocate of supporting local businesses. “The shop was always a dream of mine, creating a space where ‘local’ is completely represented,” she said, adding that buying local is essential for economic development. “Buying local is a great way to help create and keep sustainable economic practices. By buying local, you keep money within our borders and reduce the need for foreign imports. This can boost self-sustainability in rural communities and provide employment for those who are unable to obtain typical jobs.” She further emphasises the quality and craftsmanship of locally produced goods: “Some of the products you see being produced locally are better than imported stuff, and healthier.

“People complain about the cost of locally produced things, but the truth is, these products are often made by hand, with traditions passed down through the generations. It is our time and our knowledge, but the cost of production is high. Our raw materials, no matter who we buy from, are expensive, especially since the pandemic started. Naturally, it would cost a bit more.

“But the quality, most of the time, is better – and it is something you can be proud of buying.”