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Teo Pau Lin is a former food journalist with The Straits Times. Her foray into baking began during preparations for her own wedding when she found few cake vendors who could satisfy her bridezillan requirements. Instead of a modern, stylish cake that was one of a kind, she was offered cake after cake of cascading roses and scattered petals circa 1980s.
Why haven't wedding cakes progressed with the times? And thus began a three-year journey in which she learnt the art of baking, experimenting, screaming, and hustling friends into allowing her to make their wedding cakes. Her journey culminates with Crummb, a bakery that specializes in bespoke cakes for weddings or any occasion that calls for an edible conversation piece.
She makes all her cakes from scratch and all her sugarpaste decorations by hand. Drawing design inspiration from the fields of graphics, textiles, fashion and crafts, her work is contemporary, unique and, above all, delicious. |
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