It all began with the sole intention of blessing families and friends with home baked delicacies.
Crispy on the outside, with rich filling of goodness inside and a caramelised top, the Mother-In-Law's signature egg tarts soon started to gain attention.
This all happened during the time when Singapore was in Circuit Breaker mode.
The Accidental Startup
The name Mother-In-Law Egg Tart was derived simply because it's first suggested by the daughter-in-law. And yes, the original baker is her Mother-In-Law.
Within the span of one week, we were baking 7 days a week, with in between runs around the island sourcing for supplies to cope with the overwhelming demand.
Each of the family members were kept busy. Mornings were greeted by the aroma of fresh tarts from the oven, meal time conversations turned to finalising orders for the next day, afternoon naps turned to delivery drops.
MIL TEAM
Mother-In-Law Egg Tart is now run mainly by the son and wife (daughter-in-law), with occasional help from family members.
It took hours of practice, frustrations and many burnt egg tarts before the couple finally mastered the craft.
The 'New Normal'
The home based business is now producing at least a few hundred boxes of egg tarts per week. Consistency and quality is what makes the customers come back for more.
Meanwhile, Mother-In-Law is working hard and coming up with new and unique flavors.