By Antonio Dey | HGP Nightly News|
For entrepreneur Samantha Baker, business is more than profit—it is purpose, heritage, and a pathway to generational empowerment.
“I want to set the tone for my Afro-Guyanese brothers and sisters to be in business and have a household name,” Baker said, reflecting on her journey as the owner of Brown Sugar Restaurant, located at Lot 13 Ogle Airstrip Road, East Coast Demerara.
The establishment’s name carries deep personal meaning. Brown Sugar Restaurant, along with its newly added event space, Marshall’s Hall, is a tribute to Baker’s grandfather, William Marshall, a former foreman at the historic Ogle Sugar Estate—land that has since transformed into a modern housing scheme.
According to Baker, the decision to name the venue Marshall’s Hall was intentional, symbolising both family pride and continuity. The property, which spans Lots 13 and 14, remains family-owned, a conscious effort to preserve assets across generations.
Growing up surrounded by business activity, Baker said she developed an early desire for financial independence. That ambition crystallised while she was employed at Coldpot, where she realised she wanted to own a business rather than simply work within one.
Her entrepreneurial journey began humbly, with several years of selling food at the Stabroek Market. Through disciplined saving and persistence, she gradually expanded an operation that has now been in existence for over two decades.
While acknowledging the value of public-sector employment, Baker believes entrepreneurship is essential for long-term stability and generational wealth.
“I see other races owning businesses and employing each other,” she said. “I want my people to want to be in business too. We should be able to employ one another.”
Brown Sugar Restaurant has earned a loyal following for its rich Creole cuisine, attracting both locals and expatriates. The menu also features international offerings, with Chinese-style dishes proving especially popular among patrons.
Baker credits much of her success to family unity and sacrifice. Relatives work alongside her in the business, reinforcing a model she says is common in other communities and one that Afro-Guyanese families should also feel empowered to embrace.
“You have to make sacrifices to grow,” she noted. “We pulled together as a family and worked consistently. Other families do it—why can’t we?”
Looking ahead, Baker is determined to see Brown Sugar become a household name in Guyana, while serving as a blueprint for other Afro-Guyanese entrepreneurs seeking to build sustainable, community-driven businesses.
Her message is clear: ownership matters, legacy matters, and representation in business is a powerful tool for change.
