Kini Patisserie is run by the co-founders, Jisun Shin and Eu Jing Hooi.
They are passionate and highly experienced pastry chefs and have spent 15 years working at Michelin-starred restaurants, boutique hotels and famous chocolatiers: including Nobu, Galvin at Window, The Delaunay, AquaShard, Ampersand Hotel and Godiva Chocolates.
Jisun in 2017 has also been in the running to the semi-final of Bake Off: The Professionals!
Now, they're packing all they've learnt into letterbox sized boxes of sweet, handmade deliciousness.They pride themselves on ingenious recipes and top-quality ingredients to create classic favourites with modern twists.
Their pastry business is currently in London, posting nationwide across UK. They also accept local pick-up/ delivery.
Honest Food Talks wanted to learn more about their amazing story and decided to have to interview Eu Jing to learn more about her opening and running Kini Patisserie.
Where did the idea for Kini Patisserie come from?
Jisun and I have always worked together and we enjoy working with each other.
We have always wanted to do our own things; but I guess the pandemic has helped us realise the 'talk' we have always had about starting our own patisserie!
What does your typical day look like and how do you make it productive?
There is no typical kinda work day for us.
Our products are without any preservatives and additives. To keep things as fresh they can get when customers receive the goods, it is a repetition of preparing, baking, packing and despatch.
Hence, it is a ‘working backwards’ kinda schedule, from the despatch day to orders quantity, which sometimes means overnight(s).
In one period our days are all intense with little rest; but in another period when we have quieter days, we plan for the next products, paperwork etc.
What is one habit of yours that makes you more productive?
Using checklists and time sheets.
What advice would you give your younger self?
I would start my own business earlier. Be more fearless.
Nothing beats tried and failed and learnt than not trying.
What is the one thing you do over and over again and recommend everyone else do?
Use checklists, to say the least.
What is one strategy that has helped you grow your business? Please explain how.
Social media helps a lot, and we are still learning!
Another thing is, whenever possible, to offer a wider range of flavours so customers will not get bored easily.
What's one trend in the F&B industry that excites you?
On the savoury side, it is getting regional. We don't just have Chinese food anymore in the UK. There are now North Eastern, Sichuan, and Xinjiang cuisine. I hope someday there would be more Malaysian and Korean too, to be more regional!
On the sweet side, there is always somebody making humble items like sourdough/ viennouseries better and better with more characteristic. Since the pandemic, we have observed quite a few micro-bakeries. Though they do not have the widest range of products, they all are best at offering a personal touch.
What is the best £20 you recently spent? What and why?
A Peri-peri portable printer! I use it both for personal and work.
What is your favourite quote?
“Nothing is permanent, this too shall pass.”
So just have some fun & enjoy the process in the meantime!
What are some of your favourite places to eat at?
There are too many, especially in London the food scene is so rich!
Hempstead crepe (though you have to queue and eat at the roadside) is great! A pizza place we both very much enjoy is a pub called The Station House, next to Acton central overground. Any good viennoiserie from Popham/Big Jo. Dim sum in Chinatown, to name a few.
We also enjoy garden BBQ in the summer, which is homemade.
Since I (Eu Jing) come from the city of Kuala Lumpur, Malaysia, I enjoy places that offer Hokkien noodles and kuih-muih (steamed rice cake).
Jisun is from Busan, so of course, she enjoys all the fresh seafood markets! Busan is a seaside city with guaranteed fresh seafood.
What's the best thing to order from Kini Patisserie?
Our Matcha cookies are one of our best sellers, as well as our mixed flavoured brownies and cookies.
However, we think the best thing to order are those seasonal products that we offer during Christmas, Chinese New Year, Valentine’s Day, Easter etc. They are all new creations and offered a limited time only.
Eid coming up next and would love to offer some goodies then!
Are there any exciting plans coming from Kini Patisserie soon?
Currently, we are planning to have savoury side delivery too.
We used to run a match-day stall selling Bulgogi baguette. So, we are hoping to bring that back in another form!