Tan Swee Lin Audrey
Baker

"After 13 years as a flight attendant in Hong Kong, at the age of 33 I decided to head to LA to do my studies at the Culinary College (CIA), I worked as a Pastry Trainee at Ritz Carlton for 2 years. After which, at the age of 37 I decided to head back to Singapore to start my life from scratch. Fortunately , I was given the opportunity to work at a well known restaraunt, Saint Pierre. The boss, Ms Edina Hong, through her dedication, has inspired me to open my own bakery.

People who read about me were inspired by my career-switch which I took at the age of 37 years old (single & independent). The challenges awaiting ahead of me included a slash in my salary and it also entailed more hard work needed from me.

As i worked, i realised that 'Bread' was my life. After a period of mastering my bread, I was inspired to open my own bakery where I found success, love and my second family (my staff & customers) within the shop. I would also conduct Baking Classes at Shermay's Cooking School occasionally." 

Learning is an ongoing process in life, I am also currently going back to my Peranakan roots conducting cooking lessons."