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Serene Mok: The Story of an Ex-Corporate Realising Her Bakery Dream in Her 40s

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It’s never too late to pursue your dreams and kickstart a new career.

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The founder of Flourish Pastries, Serene Mok, would agree.

Step into its cozy shop space on the second floor of Tanjong Pagar Plaza, and you will most likely find Serene and her staff busy baking in the store. It is an uphill battle not to be enticed by the wonderful aromas, or the delicious array of choux puffs, tarts and cakes beautifully displayed.

At 42, Serene left her job as a vice president in a financial institution to travel around the world. Upon her return, she no longer felt inclined to return to the corporate world, choosing instead to fulfill her dream of starting her own bakery business. Her first venture, The Village of Shueu Puffs at Chinatown Complex Food Centre, was well-received before she eventually carved out her own space with Flourish Pastries last year.

The Vulcan Post spoke to the enterprising baker about following her dream.

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Credit: Flourish Pastries

1) Hello Serene! Tell us about your culinary journey and how it all began.

I would say the seed was planted very early during my secondary school days where I thoroughly enjoyed Food and Nutrition – a subject I did very well in. However, it did not cross my mind then to pursue anything related to culinary studies as I ended up specializing in Information Technology.

2) Did you receive professional training as a baker?

I began as a self-taught baker as I was constantly baking at home and brought the bakes to share with colleagues. Many of them encouraged me to open my own bakery but I didn’t feel I was ready then because of my lack of professional training.

So, I started attending short professional courses whenever possible in Paris, Japan, Bangkok and the United States. Over a span of 15 years, I gained confidence in my craft through the accumulation of training and home experiments.

3) What was life for you like before you started your culinary journey? Why did you decide to make the switch?

I had a rather interesting and colourful career before I started my culinary pursuits. I dabbled in varying job functions and industries ranging from IT, manufacturing, logistics to banking. In 2012, I left my job as Vice President in the banking industry and spent many months traveling. It felt like a natural progression to not return to the corporate world after that. It will just be another job.

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Credit: Flourish Pastries

4) Tell us about the concept behind Flourish Pastries. Which are the bestsellers in store now?

The most unforgettable piece of pastry I ate in Paris was the choux pastry by a heritage bakery. My mission is to return cream puffs back to its glory days, but with the “real” cream and not just starchy custard powder texture.

My cream puffs really took off at Village of Sheue Puff (my first attempt to setup a pastry stall in the Chinatown market) and they are still the No.1 bestseller at Flourish Pastries. Other well-received pastries include the lemon tart, carrot cake and lemon basil cake.

5) What can foodies expect from Flourish Pastries in the coming months?

I will be expanding the range of Choux pastry, as well as our wholesome and natural cakes which are popular with customers. I am also doing some R&D for new pastry items for corporate and party catering for Q1 this year!

Read more at Vulcan Post.

 


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