Their descendants i.e. Chinese Jamaicans are known for operating most of Jamaica's bakeries, which have been baking and selling hard dough bread.

[7] According to Jamaican writer and cultural historian, Olive Senior, traditionally the baking process involves a piece of mixing equipment called a dough break machine, which is only found in Jamaica, Cuba and Haiti.

Hard dough bread is used like pain de mie or Pullman loaf— as a vehicle for spreads such as butter, cheese or jams, for dipping into liquids such as hot chocolate, or to make sandwiches.

It is also commonly paired with various kinds of Jamaican porridges (like cornmeal, green banana, plantain, peanut etc.

[8] Jamaican coco bread is a variation with similar consistency, made with coconut milk.