People bake for many reasons. For Michelle Tan, one of those reasons is instant, or at least speedy, gratification. That’s why she’s learnt to bake canelés, those notoriously difficult to master petite Bordeaux pastries with a crackly caramelised crust and custardy centres. She also taught herself to make the filled, fudgy dark chocolate brownies made popular by Bundt by The Backyard Bakers, which people used to queue up for as early as 6am at their store in Clarke Quay. “I wanted to be self-sufficient,” she says with shy humour.

The 28-year-old graduated with a Diploma in Culinary and Catering Management from Temasek Polytechnic and until recently, was a hobbyist baker. She works full-time for a digital airport platform as its APAC Operations Manager.

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