A Culinary Journey Begins

In a remarkable turn of events, 64-year-old Winnie Goh, who once showcased her extraordinary skills as an executive pastry chef in prestigious five-star establishments like Regent Singapore and Mandarin Orchard, has embraced a new venture: running her own hawker stall named Petite Krumbs at the bustling Amoy Street Food Centre.

Unlike the typical offerings found in hawker centres, Goh's stall features an impressive lineup of French pastries that are rarely seen in such settings. Her menu includes delicacies like canelés, buttery croissants, rich pain au chocolat, artisanal sourdough bread, trendy cruffins, and even local favorites such as pandan chiffon cake and pineapple tarts.

Goh's stall, which opened just a month ago, boasts a display case that rivals those of upscale bakeries, drawing intrigued customers to try her exquisite bakes.

A Journey to Hawker Life

After a successful career spanning over two decades, Goh was retrenched from her hotel position but found new inspiration in becoming a hawker. Despite receiving offers from various hotels to return to her former role, she firmly chose to carve her own path in the culinary world. "I want to try something new," she expressed, emphasizing the importance of living out her passion on her terms.

Working alone in the stall, Goh starts her day at 5:30 AM, dedicating herself to crafting her delicious pastries before manning the stall until the afternoon. Despite the tough early mornings and the significant 50% pay cut she took, she finds joy in her craft. "I enjoy what I’m doing, and seeing my customers appreciate it brings me joy," she shared.

Commitment to Quality at Affordable Prices

Winnie's philosophy focuses on providing quality pastries at reasonable prices. Through the NEA’s Incubation Stall Programme, she significantly reduced her startup costs to under S$10,000 (approximately US$7,300), allowing her to offer her treats without breaking the bank. Most items are priced under S$5, except for her specialty pineapple tarts, which sell for S$13 per jar.

Goh uses quality ingredients, including French butter from brands like Elle & Vire, while also adjusting her recipes to meet price expectations for her customers. She explained her strategy as a balance between quality and affordability, ensuring that even those on a budget can enjoy her gourmet pastries.

Limited Availability Ensures Freshness

At Petite Krumbs, Goh offers a rotating selection of about 12 to 13 different pastry types daily, with popular options such as Sourdough Cinnamon Buns, Sourdough Egg Tarts, and traditional Croissants. As she bakes alone, she produces limited quantities of each item daily, creating an 'omakase' experience while keeping the offerings fresh and delightful.

Her charming approach allows customers to enjoy an intimate interaction with the chef, as she shares her passion for baking while inviting feedback on her creations.

Culinary Creations for Every Celebration

Diving into the festive spirit, Goh is also preparing a range of goodies for Chinese New Year, including Sea Salt Nutella Cookies and Kueh Lapis. One of her standout products, the pineapple tarts, showcases her skill with a delicate, buttery pastry and a tangy pineapple filling that recalls the warmth of homemade treats.

As Winnie Goh confidently navigates her new role in the hawker scene, she dispels the notion that fine baking belongs only in the high-end realm. Instead, she proves that with dedication and talent, even a simple hawker stall can produce world-class pastries that delight the senses.