Prior to his new biz, chef Wythe had co-founded Keong Saik Bakery with his friend Tan Yuzhong before leaving in 2019. He had also worked at Japanese bakery chain Boulangerie Asanoya and Baker & Cook.
Despite his young age, the millennial – whose family runs a Chinese-style bakery in Malaysia – has 18 years of experience as a “viennoiserie specialist” .Which explains why the viennoiserie selection here is massive. There are some 28 types on the menu, like the cafe’s signature
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