Vera Tan might have earned her degree in psychology, but making pastries always felt like a sanctuary to her, especially when she was living abroad for over five years.

WHY DID YOU DECIDE TO BE A PASTRY CHEF?

Since I was a young child, I loved being in the kitchen watching my mum bake my favourite tea-time snacks as I pretend-play with muffin trays and other baking equipment. It felt like a sanctuary to me.

WHAT DO YOU LOVE MOST ABOUT WORKING AT BAKER & COOK?

The colleagues I work with, every single one of them. Everyone is genuinely kind, caring and generous. This is especially important when you work in a teamwork-driven and compact work environment. “No man is an island”, depicts this workplace accurately.

WHAT’S THE MOST CHALLENGING PASTRY TO MAKE, IN YOUR OPINION?

Salted caramel espresso cake.

WHAT CAKE IS YOUR GO-TO, ALL-TIME-FAVOURITE TO MAKE?

Surprisingly, it would also be the salted caramel espresso cake. Because what is work without some challenge? I love the difficulty it poses — Just by cooking the caramel slightly below/above the point, the buttercream will be completely ruined.

Although there is a fixed recipe to follow, it all boils down to how well you execute. It is all about time-management and organisation because there are many elements to this layered cake.

Also, it is my all-time favourite item to consume. I am a coffee-addict and who can fault a dessert made with Allpress Espresso shots.