They ditched fine dining and pharma jobs to open a bakery

"Ten minutes before The Weirdoughs opened its doors on a Friday morning, a queue of pastry-hungry customers had formed under its bright yellow awning. The small bakery, located in a quiet residential neighborhood of Serangoon in Singapore, had fewer than 10 tables. But it wasquickly packed with regulars buying coffees, sourdough bread, croissants, and brownies. I sat in a corner and people-watched, savoring the smell of espresso and The Weirdoughs' caramelized onion and leek pastry."

"After graduating, she cut her culinary teeth at several upscale restaurants in Singapore, Paris, and Taiwan, including the three-Michelin-starred restaurant Joël Robuchon. She described work in fine dining as akin to being in the army. "The hours were very long, 14 to 16 hours daily. It was very normal for us to stay over," she said. "And there was a strict hierarchy.""

Customers queued under a bright yellow awning as The Weirdoughs opened in a Serangoon residential neighborhood in Singapore. The small bakery has fewer than 10 tables and quickly filled with regulars buying coffees, sourdough, croissants, and brownies. Cofounders Liu Yi Wen and Au Hui Har met while working at a local pastry business, pooled savings, and opened The Weirdoughs in July. Liu trained in French fine dining and worked at prestigious kitchens including the three-Michelin-starred Joël Robuchon, enduring long 14 to 16 hour days and a strict hierarchy. Au studied bioengineering and worked in pharmaceuticals before pivoting into baking.

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