Keen Bakery

At the start of the COVID-19 pandemic in 2020, I found myself baking more often, as a form of therapy. As someone with food sensitivities (gluten and dairy intolerant), I struggled to find baked goods I can eat. Knowing that there’s a growing awareness of food sensitivities in Singapore, I launched Keen Bakery in May 2020 to seize the market opportunity. One month later, I was interviewed by the Straits Times about Keen Bakery. Along the way, I learned food photography and marketing on Instagram.

I closed since I started working full-time again in January 2023. But I won’t be closed forever, just until I’m not full-time employed again.