Catherine Wong loved baking ever since high school. In college she was the go-to-girl for all things sweet and yummy but when it came to choosing a career baking had to take a step back. Catherine staid with the food theme, though, and became a food scientist. For years she created sauces: developed new ideas for pizza sauces, pasta sauces, meat sauces, tried, changed, improved and came up with intriguing flavors.
But baking remained her true passion. After work she would rush home and start exploring with sweet ingredients, developing new flavors, trying to recreate what she experienced during her travels, e.g. French macarons.
2015 Catherine decided that she wanted to make her passion her profession. She now runs a small bakery, creates new intriguing flavors and learns first hand that marketing is hard.
Listen to my interview with her!