Cheryl Cheong loves to bake, and her love for making desserts started when she was young, and baked cookies and muffins with her mother, Dolly. Today, she is the one-woman show behind the three-and-a-half year old café Kindred Folk which specialises in handmade ice-cream.
She bakes and makes ice-cream daily, and outside of work, she bakes for fun too, “It’s relaxing and a creative outlet for me. I get to experiment with new recipes. There’s no time pressure nor stress if something goes wrong.”
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“It makes the process a lot more enjoyable and smoother when you have good equipment. For example, a great oven ensures better results when baking. That way, I can challenge myself even more with new recipes.”
Cheong gathered her good friends, aesthetic doctor Samantha Tay and hedge fund partner Liyann Seet for coffee, but not before baking a fruit tart together. Tay herself is a seasoned baker and is always up to try out a new recipe, especially in the minimalist Gaggenau-equipped kitchen.
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