I love a challenge that feels like an adventure. Maybe it’s because I grew up in Borneo, Malaysia, always curious, optimistic, and somewhat obsessed with food.
I was a national athlete in high school, and studied accounting before moving to Singapore where I worked in sales and marketing. Five years later I moved to Shanghai, China and decided it was time to turn my passion for food into a career. I became certified in wine and spirits (Advanced level, WSET®) and worked with a wine company to manage their first retail location. After 8 years experience, I was recognized as an expert on the Chinese wine market and consulted multiple companies on market entry strategies.
But then at age 36, I was diagnosed with breast cancer. I began to research what foods were best for my body, and during chemotherapy I also searched for ways to calm my mind. Nothing really worked until one day I tried baking bread and found kneading the dough extremely therapeutic. Remembering what I had read about the health benefits of sourdough, I taught myself how to make a sourdough starter and began baking with grains that naturally carry more nutrition, less gluten and no added yeast.
Happily, my cancer is now in remission but I remain vigilant about my health and living a happy life. In 2014, my family and I moved to New York City for a fresh start. I always knew that this was a place that supported people who work hard and have creative ideas, so I decided to pursue my dream and start a sourdough bakery.
I love sharing these slow-rise breads because they bring both nutrition and enjoyment to anyone who tries them, while supporting our local community and sustainable food goals.