something that had become such a special part of their Sunday tradition,” Mitchell says. Using her grandmother’s recipes, Mitchell set to work trying to recreate those beloved sweet treats. “Every Sunday, I would bring my parents dinner and dessert,” she recalls, “and every Sunday came with a critique. My mom would say, ‘That’s not it,” and my daddy would tell me, ‘Something’s missing, baby.’” Mitchell persevered for six weeks, and then one Sunday, feeling defeated, she presented another dinner and dessert. She was surprised and delighted when her father exclaimed, “This is it! This is better than yours, Bassie!” “From there, something changed in me,” Mitchell says. “I started experimenting with different recipes and letting other people taste what I was making. Before I knew it, people started placing orders — and the orders just kept coming.” ‘SOUTHERN COMFORT WITH A TRINA’S TWIST’ Today, Mitchell serves patrons from all walks of life, from families, working professionals and seniors to young people, travelers and those celebrating some of life’s biggest moments. “I believe we appeal to so many different people because there is something for everyone at Trina’s,” she says. We offer both savory food and desserts, and with more than 150 cake flavors, I love giving people variety while keeping that homemade, Southern feel.” From the moment they step into Trina’s, customers enter a feminine world awash in pink — pink walls, pink flowers and pink and green branding. “It’s bright, fun, welcoming and very much a reflection of me,” Mitchell says. “I’ve never been afraid to stand out, and I think my business reflects that.” The hallmark of her cuisine, she says, is “Southern comfort with a Trina’s twist”; think oxtails and grits, Biscoff desserts and deep-fried velvet cake. From the presentation to the flavors, Mitchell wants “Trina’s touch” to permeate every facet of her operation, leaving no doubt where a dish or dessert came from. However, what truly sets Trina’s apart is that the owner doesn’t view other businesses as her competition. “I only see me,” Mitchell says.
Mitchell’s first building in downtown Pascagoula’s Anchor Square
“My goal is to be better than I was yesterday, better than I was last week, and better than I was last year. I’m constantly asking myself, ‘What can Trina’s do better?’” STRIKING A BALANCE While Mitchell feels fortunate to be based in Pascagoula, the community that has supported her from the start, she’s shipped red velvet cake throughout the United States and as far afield as Japan, Guam and Germany. “On the savory side, our oxtails, Cajun turkey wings and Cajun pasta are some of our most popular dishes,” she says. “Whether you come for the sweets or the Southern comfort food, there’s usually a Trina’s favorite waiting for you.” As pleased as she is to have a thriving business, Mitchell is even prouder of her three children: Xavier Mitchell, 24; Morgan Harris, 13; and Lamonte Harris, 20, who serves as chief financial officer of Trina’s while also pursuing law school. “Being their mother is one of my greatest accomplishments,” she says, “and I’m proud that they have been able to watch me build something from the ground up while also pursuing their own dreams.” Entrepreneurship has shown Mitchell just how capable and strong women truly are. She herself has had to juggle being a mom, a business owner, leader and mentor — while somehow finding room to be just Catrina. Women sometimes must work harder to be taken seriously, Mitchell grants, but she’d rather create her own table than wait for someone else to offer her a seat at theirs. “What makes it most special is
knowing that my daughter and other young women are watching,” she says. “I want them to see that a woman can have a vision, build it from the ground up, lead with confidence and compassion and create something that leaves a legacy.” THE GREATEST REWARD OF ALL As for the future of Trina’s, Mitchell alludes to exciting things happening behind the scenes — namely a second, mobile location in the works in Florida. While she can’t share many details yet, she says she’s eager to introduce her business to a new market. “My biggest goal is expansion, continuing to grow the brand and creating opportunities to make Trina’s a household name while never losing the quality and personal touch that got her here,” Mitchell says. The compliment the business owner cherishes most is when someone says, “It tastes just like something my grandmother or mama would make.” That tells Mitchell that Trina’s is serving more than food; it’s giving people a taste of home. “Watching something I started from love grow into a business that provides for my family, creates jobs, serves my community and inspires others is something I’ll never take for granted,” she says. “Knowing that I built something that can live beyond me is the greatest reward of all.”
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