Fact: that almond croissant calling out to you with its crusty coating of almond cream and powdery coat of icing sugar, is most likely made from day-old croissants. Filling and re-baking croissants is an age-old trick for bakeries and cafes to repurpose bakes that are not sold within a day or two. However, those without their own baking facilities (many cafés in Singapore buy their pastries from external suppliers), or those who might not have a substantial volume of leftovers might find it easier to simply throw them out rather than re-bake them. So three friends have formed a business to do the re-baking. The execution of their current business model isn't perfect at the moment, but their intentions are good.

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