The name, 'Pare', says it all. It conveys the stripping of any fluff or flounce to lay bare the complexity of creating seemingly simple bakes. But fans of this Instagram home-based bakery know and appreciate the craft and skill it takes to turn simple into special. They wait patiently between each four-week to six-week drop to order what 30-year-old baker...
The name, "Pare", says it all. It conveys the stripping of any fluff or flounce to lay bare the complexity of creating seemingly simple bakes.
But Felicia has a full-time job as a strategist in an advertising agency, which means her weekends are dedicated to running Pare. How does she do it, and why? She tells us.[embed]https://www.instagram.com/p/Ck-0Ty1y0jp/?utm_source=ig_web_copy_link[/embed] I learned through lots of recipe books and YouTube videos when baking tutorials became a thing. There was a lot of experimenting on my part, asking, "Why can't we do this?" And things kind of rolled off from there.[embed]https://www.instagram.com/p/CYVbHt5Pc5m/?utm_source=ig_web_copy_link[/embed]
So we started adding mochi and molten gula melaka, and started getting a lot more experimental like making cheesecake that looks like the ice cream sandwich that the uncle on the motorbike sells.[embed]https://www.instagram.com/p/CJn_PHBnGr-/?utm_source=ig_web_copy_link[/embed] Like, I have a friend who is making homemade umeshu and I'm wondering if I can do something with that.
Monday to Friday I focus on my day job. I don't have access to my baking studio on weekdays. I only go there on Saturday and Sunday. Every single weekend, if I can — without any additional work or life commitments — I'll just be there testing, tinkering and making new things. My friends have learnt not to contact me on weekends.
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