A Home Baker turned Café Owner

At what point did your love for cooking and baking begin?

In school, Food and Nutrition was the only subject that truly interested me—alongside humanities and history. I realised early on that I could only excel in areas I was genuinely passionate about.

After school, I would rush home to binge-watch TLC, A Cook’s Tour by Anthony Bourdain, Hell’s Kitchen, and countless Gordon Ramsay videos on YouTube. Those moments shaped my fascination with the culinary world, fueling a desire not just to watch, but to create. That passion eventually led me to where I am today— crafting flavours and experiences at Marymount Bakehouse.

You were juggling part-time work in F&B and a diploma when you decided to leave school  and enter SHATEC. What made you decide to do that?

After completing my O Levels, I took on a parttime job as a server—not my first choice, but one that quickly led to more time in the kitchen. What started as a side responsibility gradually became something I looked forward to, and I found myself drawn to the rhythm of cooking. It didn’t feel like work; it felt natural.

Eventually, I decided to leave my diploma program and pursue culinary arts full-time at SHATEC. It was a big leap, but deep down, I knew it was the right path.

One of my first real kitchen experiences was at an Argentine steakhouse, where I learned to make empanadas from scratch. That was a turning point—my first taste of working with dough, understanding textures, and feeling the satisfaction of creating something by hand. Looking back, that moment planted the seed for my love of baking, which later evolved into a passion for sourdough and everything Marymount Bakehouse represents today

You worked in different restaurants before developing a curiosity in European cuisine. What was it about European cuisine that intrigued you?

I had the chance to w rk at Fleur de Sel Le Restaurant under Chef Alexandre Lozachmeur, which marked a significant shift for me—moving from casual dining to the precision and finesse of fine European cuisine. Growing up in Singapore, my palate was shaped by the bold, familiar flavors of Asian cuisine, but stepping into a French kitchen exposed me to an entirely different world. The meticulous techniques, the layered complexity of flavours, and the artistry of haute cuisine fascinated me.

That interest also led you to Switzerland. Tell us about your time there as a student at the culinary academy, as well as a chef in one of your favourite restaurants.

It was more than just food—it was culture, tradition, and storytelling on a plate. At the time, Michelin-starred dining hadn’t yet made its mark in Southeast Asia, so being immersed in that level of craftsmanship was eye-opening. My experience at Fleur de Sel ultimately inspired me to pursue a degree in Switzerland—not just for the education, but for the opportunity to train in some of Europe’s most prestigious kitchens.

Marymount Bakehouse started out as a home business during COVID-19. Why did you choose the humble sourdough over other ‘fancier’ dishes you might have learnt in Switzerland?

Sourdough bread may seem humble, but mastering it is where true skill shines. It’s honest—there’s no hiding behind elaborate plating or fancy techniques. Every step, from fermentation to baking, reflects the baker’s understanding of time, temperature, and intuition.

In Switzerland, not everything revolves around fine dining or extravagant dishes. The best food, even in Michelin-starred restaurants, often stems from a deep respect for simplicity— like a perfectly baked loaf of bread, a well-aged cheese, or a beautifully roasted piece of meat. Humble and fancy aren’t opposities; sometimes, the most refined techniques lie within the simplest ingredients.

Was starting your own business always the end goal?

Not really. Marymount Bakehouse started as a small project to fund a working holiday in Australia. I wasn’t aiming to start a business—I just wanted to bake and share good bread. Then Covid happened, and through word of mouth, it grew into something much bigger.

For me, the goal was never about “owning a business” but about serving people, creating something meaningful, and making others happy through food. The most rewarding part? Seeing how something as simple as bread can bring people together.

If anything, starting my own space was more about escaping the pettiness of workplace politics and creating something honest—where the work speaks for itself. The natural consequence is that we get to make a living doing what we love. When you focus on the craft and the people you serve, the business follows.

You’ve talked about ‘sourdough living’ in a number of interviews. What does that mean to you?

To us, sourdough living isn’t just about embracing slow living --especially in Singapore, where slow often still means fast. Instead, it’s about mindful eating and understanding what goes into the food you consume. Bread is such a staple in the Singaporean diet, especially in the mornings, and we’re helping our community unlearn habits tied to commercial or yeasted breads.

We’re reintroducing the concept of eating bread the ancient way—naturally fermented with lactobacillus. This community we’ve built returns every week for their bread supply, but they also stay to explore sourdough beyond bread—enjoying dishes like levain pies, sourdough pastas, and more. It’s about creating an experience around sourdough that’s exciting, educational, and delicious.

Sourdough Toast the Marymount Bakehouse way: Black Garlic Butter, Egg & Avocado

Ingredients (Serves 1-2)
• 2 thick slices Pain de Campagne Sourdough
  (Marymount Bakehouse)
• 2 tbsp Black Garlic Butter (recipe below)
• 1 ripe avocado, mashed with a pinch of salt
• 1 soft-boiled or poached egg
• A pinch of flaky sea salt
• Fresh herbs (chives or thyme) – optional
• A drizzle of honey or olive oil – optional
• A sprinkle of chili flakes – optional

Preparation

1 Toast your Pain de Campagne Sourdough in a pan or toaster until golden and crisp.

2 While warm, slather Black Garlic Butter onto each slice for deep umami richness.

3 Mash the avocado with a pinch of salt and spread it over the toast.

4 Place a soft-boiled or poached egg on top. Break the yolk slightly so it melts into the toast.

5 Sprinkle flaky sea salt and fresh herbs. For contrast, drizzle honey or olive oil and sprinkle chili flakes if desired.

Order your Pain de Campagne Sourdough & Black Garlic Butter from Marymount Bakehouse online at https://marymountbakehousesg.cococart.co/