The story of Spoon After Spoon, a home-based bakery, has its beginnings in fruit tarts and, get this, lactation cookies (what some mothers consume when faced with low milk supply). Yew Ying Zhen, the home-baker behind it, tells us how her cousin (who had just given birth) tried some of these cookies that were Nutella-flavoured, and found them so delicious...
Home-baker Yew Ying Zhen of Spoon After Spoon uses seasonal fruits to conjure baked confections that are almost too pretty to eat., a home-based bakery, has its beginnings in fruit tarts and, get this, lactation cookies .
Long story short, Ying Zhen not only accepted the challenges but realised she could turn her flair for fashioning flavourful and fetching fruit tarts into a business. We speak to the 32-year-old ex-civil servant about the joy of pursuing her passion – despite the long hours and lack of sleep, running the show as a one-woman operation, and the battle against procrastination.Wah! Very, very long time ago when I was very young. My mother baked a lot. She had a whole menu of different recipes, and she liked to bake pineapple tarts , and sell them during Chinese New Year.Yah, when I was young, I would help to press the mould for small kiwi and strawberry tarts.
I used to do the delivery myself, but right now, my mother helps me with it. And then there's all the administrative work, all the finance and accounting stuff – dealing with all the receipts every day, every month, and all the expenditure… ugh! Sourcing for suppliers, getting all your packaging done, thinking of the design.
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