With three sources islandwide after first starting out as a home-based company, the MasterChef runner-up feels like it’s time for a new problem:” Really, after four decades with Sourbombe, I feel that I’ve already stabilised and created lots of variations]of the pastry]. I wanted to look a little deeper into other areas of the cooking field. I want to become known as a baker who is juggle several ideas, instead of focusing on just one warrior model and product”, she explains.
Lee tells us that she made the decision to sell the shio dish because it’s one of her all-time favorite bread varieties.
” There was n’t a particular reason]for selling shio pan], other than it being my own personal preference. The Shio pan perfectly exemplifies the bread I adore: it’s sweet on the inside, crispy on the outside, and filled with the amazing butter flavor of melting as it bakes. Plus, she says,” I lean into this type that resonates with my taste because of the new tendency in savoury biscuits.”