Shanan Teo, founder of Goodie Tarts tells about becoming a home baker and what drove her to make her passion into a business.
What do you do and how did you get into the industry?
I’m a medical graduate waiting for my junior doctor placement. I bake pineapple tarts for my brand, Goodie Tarts for passion and fun! It started as a challenge, as my mum (who’s a really good cook) said one day that it’s impossible to make a perfect pineapple tart.
Share with us an interesting story from behind the scenes.
When I first started out baking pineapple tarts, I did not realize the demand and the competition I was going up against as well as veterans in the pineapple tart world who have been baking tarts for years. I went to the store to buy pineapples and stock up on ingredients but they were WIPED CLEAN. Not a single pineapple was left! That’s when I realized that I should step up my game, and always stock up on my ingredients at home to be prepared for any order.
What’s the best part of your job?
The best part of the job is definitely getting feedback from pineapple tart fans. As it is quite a common pastry, a lot of people have opinions on what they think makes the best pineapple tart. From the sweetness of the pineapple filling to the crumbliness of the tart, I am always trying to perfect it and make a tart that everyone loves and can’t stop eating at an affordable price.
A day in the life of a home-based pineapple tart baker is…
Waking up early, leaving for my normal 9-5 job, do a pitstop after work to buy ingredients, prepare pineapple jam, break for dinner and start baking! Essentially, my whole day is busy and full of activities. When I have free time, I post about Goodie Tarts on social media and get the hype going!
The perfect day off would be…
Waking up whenever I want, cooking a homemade lunch with a glass of wine, then settling in with Netflix, some afternoon tea and pineapple tarts and knowing there’s no work the next day.
What do you do for fun?
I bake other pastries for my family and friends!
What’s something you’d like clients to know about home baking as a profession?
I am still new, but I’ve learned that there are ups and downs to home-baking, the same as any other profession. It’s also quite interesting to note the similarities between baking and medicine, as both require certain stamina and precision.
What’s something you’d like clients to know about Goodie Tarts?
It’s completely a one-woman show, so anytime you contact Goodie Tarts, you’ll be talking to me, and I bake all the tarts as well. It also took a lot of experimenting to get the right flavour for the tarts so I do welcome any constructive criticism.
Where do you like to eat and drink in KL when you are not baking?
I love Japanese food and anything spicy! You’ll probably find me at Ippudo, having their Tonkatsu ramen. I’m also a firm believer in desserts as well. Not something too sweet but just right to end any meal on an uplifting note.
What’s your view on the baking scene in KL?
I feel like there’s lots more to be explored, and I would love to see more people get involved in home-baking.
What’s in store for you in the upcoming months?
Goodie Tarts will continue to bake on, making fresh pineapple tarts every day. I will also be adding a few more interesting items to our repertoire, so stay tuned!