For the past three years, Marcella Tanuwijaya, the owner behind homegrown dessert shop Ollella, has been building her business from selling choux puffs, Indonesian-style kuehs and kueh lapis.

The combination of French and Indonesian sweets may seem random, but it’s actually based on the 33-year-old’s culinary expertise and that of her sister Olivia, 28, a trained pastry chef who studied at the French Pastry School in Chicago and interned at Pierre Hermé in Paris (Ollella is a portmanteau of the sisters’ names). Olivia makes the choux puffs, while Marcella, a proficient self-taught cook, handles the kueh component of their business using recipes from their Indonesian mother and grandmother.

The duo started Ollella in 2016 with a cosy cafe at Petain Road in Geylang, where they make their treats for online and dine-in orders. But their biz has since undergone some changes; Ollella grew so popular that the sisters opened a second takeaway outlet at Takashimaya (which offers both their ang moh bakes and kuehs), and collaborated with castella cake brand Ah Mah Homemade Cake to sell their kuehs at two more outlets at VivoCity and Tiong Bahru Plaza (the latter recently shuttered after its lease ended).

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