Trinita Franklin

November 2025 Issue

by Edwina Hoyle
Photography by
Lindsay Pettinicchi Photography, LLC

Trinita Franklin has been cooking since she was in third grade. Both parents worked; her mother was a teacher and a nanny, and her father was an electrical engineer. Trinita had four siblings, and she was responsible for preparing their meals, and in doing so, a seed was planted that blossomed into a love of cooking.

Trinita hails from Birmingham, Alabama, and moved to Hilton Head at the end of the summer. She had worked her way up from kitchen supervisor to assistant sous chef at the The Westin Birmingham. The chef at The Westin Hilton Head Island Resort and Spa contacted Trinita because he had seen her work and hired her as a pastry chef.

“I had never been to Hilton Head. My mother and I were driving here and saw alligators,” Trinita said. “It was the first time I had ever seen alligators, and I thought they were statues. My mother said, ‘No, they’re real!’” Trinita loves it here so far, mostly cherishing the beach, finding joy in walking there at sunrise before work.

The busy wedding season, bustling with beach ceremonies, has quickly become some of Trinita’s favorite events. The weddings are not only beautiful with the majestic Atlantic as the backdrop, they are also an opportunity for Trinita to showcase her culinary skills. From hors d’oeuvres to salads to sit-down dinners, and finally, the wedding cakes, Trinita strives for perfection.

Trinita worked for 20 years in medical billing as a case manager and a field coordinator. “I decided if I was going to change my life, I was going to do something I enjoy, but I thought I was too old.” Her Uncle Labubba, the man who taught her how to make brisket and Kansas City BBQ sauce, told her she wasn’t too old, and she could do whatever she set her mind to. He suggested culinary school and in 2015 she enrolled.

Right out of school, she was hired as a sous chef working under the Italian head chef at the Vestavia United Methodist Church. “It is a huge church, and we prepared meals for its school, the Wednesday night suppers, and different conferences and events. The chef was from Italy, and I learned to cook authentic Italian food,” Trinita said.

With a passion for baking, Trinita returned to culinary school to become a pastry chef. She hardly had her degree in hand when she was hired at the The Westin Birmingham. “I love baking; it’s very calming for me.”

It was about five years ago when Trinita’s entrepreneurial spirit collided with her expertise in baking and her love of dogs. The mashup led her to create Pooch Tasty Treats as a side business. “I wanted to do something different, so I make organic and vegan treats for dogs with ingredients that are human-grade and truly organic. Not all dogs can eat hard food, so I don’t dehydrate because it makes the food hard.” She uses chickpea flour and all fresh ingredients to create healthy peanut butter and pumpkin, blueberry and chicken, and trout treats for dogs.

Her offerings include Bark-Cakes, Pup-Cakes, Paw-Cakes and pies. And she also offers a Doggie Bark Party for fur babies complete with Pooch Tasty Treats, hats, a birthday cake, and doggie beer (turkey broth).

Uncle Labubba was correct, and Trinita is proof, it’s never too late to become who you’ve always wanted to be. What a treat life can be.

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Up Close:

• Trinita has a blonde rescue Lab named Bella. Her love of dogs springs from childhood—her father bred Labradors and German Shepherds.

• Peach cheesecake is her favorite thing to bake. Peaches are inside, and grilled peaches and juice top the creamy cake—it is Trinita’s chefs kiss!

• Her grandmother found Trinita’s unusual name in a magazine and loved it!

• Trinita has two grandchildren in Birmingham who love playing in the sand and surf. She also has four children: Emily, Mya, Carlton, and Joshua.

• Spoil your pooch with tasty treats. Call Trinita at 205-400-1510 or email her at This email address is being protected from spambots. You need JavaScript enabled to view it. to order.