OUR History

  Lloyd Reid owner and operator  at "Lloyd's Patty Plus" was born in Kingston Jamaica in a small community called Kingston Five. Lloyd started making patties back home at the early age of eighteen, fresh out of high school. At age 31 Lloyd moved to Calgary Alberta and started a small bakery producing Jamaican Patties .  Lloyd experienced a high volume of sales and great success with his unique tasting patties .This success enabled him to obtain his federal licence,which  led to Canada wide distribution and sales volumes in the millions.                     

   Tyler Anthony McFarlane is the current director of Lloyd’s Alberta Jamaican Patty Distribution and a mentee of Mr. Lloyd Reid. Tyler was born and raised in Edmonton Alberta and is from Jamaican decent. Tyler graduated in 2013 from MacEwan University with a Bachelor of Commerce Degree and grew up eating Lloyd's Patties, and recalls these Patties as one of his fondest memories as a child. One, because the taste is incomparable and two, because it was his grandma who bought them for him. His personal favorite is the spicy beef, but the vegetable and chicken are great too.

  Abel Woldegebriel is the current Operational Manager of Lloyd's Alberta Jamaican Patty Distribution. Abel has been in the food manufacturing industry for over five years, with an electrical and instrumentation background and is currently an apprentice of Mr. Lloyd Reid.

  Temi Asundo is the current Quality Control Director of Lloyd's Alberta Jamaican Patty Distribution. Temi has completed a Bachelor of Engineering in Food and Science at Lautech and a MBA at the University of Wales. Temi has served in various leadership roles in the industry, including Operations manager, Production and Quality Assurance manager in his previous career.

  Temi's speciality relates to Quality Assurance and Quality Control following HACCP principles. Temi facilitates a variety of food related subjects including technical communication and has been heavily involved with external training including the Lloyd's Food Safety Foundation.