‘Kay Horace’: a story of struggles and success in North Miami Beach’s Haitian culinary scene

By Dieudonné Joachim

NORTH MIAMI BEACH — When Jean Louis Souverain and Loulouse Michel took over the reins of Horace Bakery & Restaurant in November 2017, the couple constantly have been troubled by customer complaints that the food didn’t taste “Haitian” enough. Few returned during the launch days. However, the challenges did not stop there.

In a city where Haitians account for approximately 20% of the more than 110,000 inhabitants, the abundance of Creole cuisine and restaurants creates stiff competition, urging Souverain and Michel to persevere. The couple and three other individuals, including a pregnant Michel at the time, would routinely work long days, with some ending at 2 a.m. and beginning again just 3 hours later at 5 a.m.

 “At the beginning, the situation could only be described as a disaster, with people openly expressing their dissatisfaction with the quality of the bread and pâtés displayed in our windows.”  To address the issue, we went to the supermarket of the same name, next door.

“We conduct tastings for passers-by as part of our promotional activities. Gradually, our strategy started to bring results,” explains Souverain, who adds, “Customers are beginning to place their trust in us.” 

Today, he insists, “our sales figures are around $35,000 weekly.” This indicates promising prospects Souverain said during an interview in April.

The financial landscape of Florida’s restaurant industry

According to North Miami Beach officials, the city has collected about $17,000 in fees from restaurants. City officials have revealed ongoing efforts to address the issue of non-compliant businesses. As compliance issues are resolved, the number of establishments meeting the necessary standards is expected to rise.

In Florida, the restaurant is a major economic player. Data from the Florida Department of Economic Affairs and the Bureau of Labor Statistics (BLS) show that the sector employs 1,094,200 people making it the second-largest employer in the State. Only the professional and business services sector employs more. Retail follows closely with over 800,000 jobs.

With a total revenue hitting $77.6 billion, restaurants and other food services account for 11% of Florida’s employment. Remarkably, nine out of ten restaurants in the state are small businesses.

Customers perspectives

 Sonel, traveling from Port Saint-Lucie, makes the 100-mile journey to North Miami Beach to buy nearly twenty loaves of traditional Haitian bread.  

“People at home eat a lot of bread, so I had to make reservations over the phone,” he answers to the question of why he traveled that far. Sonel who did not want to give his full name said he combined his visits to Dade County with stops at Horace Bakery for supplies.

Jean-Baptiste, another loyal customer, praises the quality of the Haitian cuisine at Horace. “Haitian products, Haitian cuisine,” he says, are why he keeps coming back. However, he notes that the prices could be more competitive and believes that better marketing could attract a broader clientele, including Caribbean and Spanish-speaking customers.

Junior Léger, a journalist with a social media presence, visits Horace Bakery & Restaurant to experience its offerings firsthand. 

“I heard about the restaurant and came to buy for my family,” he shares. He sees potential for the concept to expand throughout Florida and beyond.

 Unfailing determination

The Souverain family acquired the restaurant from the neighboring market owner, who decided to sell and move on. This decision marked the beginning of a new chapter for the Souverains, as they ventured into the heart of North Miami Beach’s vibrant culinary scene.

“In the beginning, we had a team of five people who did everything. My wife, who was pregnant at the time, and I left the fledgling business at 2 a.m. And at 5 a.m., three hours later, we were still on duty for the new day,” said Jean Louis who declared that the company was part of a growth perspective. 

Taking over the restaurant was a daunting task, Horace Bakery and Restaurant’s CEO said but his vision remained clear. 

“Despite the tough negotiations, we were determined to launch our business,” Souverain says. Today, Horace Bakery and Restaurant, affectionately known as “Kay Horace,” has grown to a team of 15.

Their menu deeply rooted in Haïtian tradition, includes bread, pâté, AK-100, and a variety of cooked dishes such as cod in sauce and boiled plantain, fish, spaghetti, mayi moulen ak fèy creole for cornmeal with leaves. The menu offers the traditional bouillon or broth, rice, turkey, chicken, wheat, and the légumes. They also offer manba, (peanut butter) konfiti creole for jam, chocolate and even the famous pate kòde creole for fried dough with a filling.  

As “Kay Horace” continues to thrive, it stands as a beacon of Haitian culinary excellence in North Miami Beach, a true testament to the power of perseverance and community spirit.

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‘Kay Horace’: a story of struggles and success in North Miami Beach’s Haitian culinary scene was first posted on June 15, 2024 at 9:25 am.