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The Final Slice: Why a Beloved Bakery Chose to Close Forever In this emotional episode:
- Heidi (Chef-Owner of Flor Patisserie) reveals the shocking trigger that forced her 15-year-old iconic bakery to shut its doors.
- Hear the untold story behind the viral rent hike that exposed Singapore’s F&B struggles.
- Why she walked away despite massive media attention and loyal customers.
- Her candid take on hidden costs of mall operations ("anal management" and contractor nightmares!).
Plus: Her radical pivot to a surprising new venture:
- Luxury Japanese cultural tours (pottery, tea harvesting, and chef collaborations).
- Culture clashes: Singaporean vs. Japanese expectations.
- "Unfair advantages" that made her transition possible.
Heidi’s raw advice for entrepreneurs: "It’s not that bad. Even if you fail, it’s just another lesson." Don’t miss this no-holds-barred exit interview — a masterclass in resilience, reinvention, and knowing when to walk away.
What We Discuss:
- 04:14 - Why are you ending this for real?
- 07:26 - Are your neighbors also experiencing this type of rent adjustment?
- 07:55 - Why not move to a production kitchen or ghost kitchen?
- 19:24 - How many people went for the first batch and how do the numbers break down?
- 25:00 - How is the travel business going to grow from your point of view?
- 32:43 - How do you generate leads for your travel business?
- 34:43 - How do you deal with Japanese government prefectures?
- 38:50 - What’s your take on home-based businesses?
- 40:14 - Would you sell Flor Patisserie if someone offered to buy over your brand and recipes?
- 42:42 - Any last words for budding entrepreneurs?
Episode Resources:
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