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Julie Yee

Julie spent much of her childhood helping her Nonya grandmother make Nonya pastries for sale and also cooking for her big family on weekends. Her cooking and baking styles are greatly influenced by her grandmother, who relies mainly on fresh ingredients and heritage recipes. She is passionate in experimenting with more time-saving ways to cook tedious traditional dishes and enjoys fusing different baking techniques to churn out new bakes.

After completing her Diploma in Cake-Baking and graduated from NIE as a Home-Economics teacher, Julie did not rest on her laurels and continuously strive to improve her skills by taking up short Masterclass courses overseas such as at Macaron Pastry Training Center in Bangkok under the mentorship of Chef Eric Perez.

For over 2 decade, Julie has been giving lessons in baking and cooking on a freelance basis at Julie’s Baking Lab. She also used to contribute recipes periodically to Lianhe Zaobao under Da Jia Chu Fang column for the Chinese readers. She is the author for the book “Peranakan Snacks & Deserts” which has been awarded the International Gourmand Awards 2015 under the A13 Bloggers category.

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