Minoli Weerasinghe is founder and head baker at Mèimei’s Artisan Pȃtisserie. Baking has been a big part of her since childhood, and upon deciding that this was what she wanted to do with her life, she attended William Angliss Institute for almost
three years, studying commercial cookery and hospitality management. Aside from baking, her interests include cats, plants, and music. We caught up with her for a chat on her career.
What made you want to start baking?
I have been baking with my mother for as long as I can remember. But I really got into baking while I was studying abroad with my sister. We started off baking for fundraisers, and seeing my work supporting a good cause and putting a smile on all those faces made me realise that I could do some good with the skills I've got.
What was your inspiration?
My mother and my sister were my biggest inspiration. They’re the ones who first taught me to express myself through my baking, and taught me the basics that I needed to kick start my journey. They continue to inspire and support me to this day. Inspiration is all around us, so I also try to incorporate things that spark interest in me into my cakes and desserts, be it nature, art or people. Many bakers on social media also constantly inspire me with new designs and trends.
[caption id="attachment_133909" align="alignleft" width="567"]
Minoli Weerasinghe[/caption]
How are you managing the pandemic?
The pandemic has affected so many food businesses all over the world, and it definitely has affected Mèimei’s, since most parties, weddings, and gatherings have been cancelled or postponed. But Mèimei’s Artisan Pȃtisserie was started in the middle of a lockdown, and we’ve adapted to the situation and have begun selling more items such as éclairs, brownies, puddings, cookies, and other desserts that our customers can enjoy by themselves or with their families while on lockdown. And our loyal customers continue to rely on us to satisfy their sugar cravings, so we’re managing all thanks to them.
What were some of the challenges you faced ?
At the beginning, I had trouble sourcing ingredients due to limited availability of stocks with my regular suppliers and finding reliable delivery partners due to covid restrictions. But other bakers in the community shared their contacts, tips and tricks, and supported each other through the pandemic, so it was a lot easier to get back on track. #communityovercompetition
What is your best-selling item and do you offer personalised products?
All of my cakes and desserts are fully customisable. From sizes to flavours to design. I strive to offer all my customers a completely personalised experience.
My most popular items have been my éclairs and my chocolate mud cakes. I follow very traditional recipes and create each item with utmost care. Hence, the term “Artisan Pȃtisserie”. I fill my éclairs with classic Crème Pȃtisserie, unlike most bakeries that fill their éclairs with buttercream or regular custard, and use high quality artisanal dark chocolate for my chocolate cakes.
Do you plan to introduce more items to your menu? 
The fun part of offering fully customisable products is that customers themselves push me to create new flavour combinations, new designs, and new products every day. So my menu grows a little bit with every order. In addition to that, I try to experiment with new recipes and techniques as much as I can, so that when I’m confident in a product, it can be made available to our customers. I’ve got quite a few such items in the works and I'm looking forward to adding them to my menu soon.
What are your future plans?
To provide high-quality artisanal products to a wider market. When the pandemic settles down, we hope to start a café that resembles the spirit of Mèimei.
Anything further you'd like to add?
I would like to thank my customers, family and friends and all who support us in so many ways. I do what I do to make your day a little better and your special occasions more magical. And the love and support I've received so far has been overwhelming. This gives so much hope and encouragement for a shy baker like myself to keep creating and keep striving to hone my craft.
three years, studying commercial cookery and hospitality management. Aside from baking, her interests include cats, plants, and music. We caught up with her for a chat on her career.
What made you want to start baking?
I have been baking with my mother for as long as I can remember. But I really got into baking while I was studying abroad with my sister. We started off baking for fundraisers, and seeing my work supporting a good cause and putting a smile on all those faces made me realise that I could do some good with the skills I've got.
What was your inspiration?
My mother and my sister were my biggest inspiration. They’re the ones who first taught me to express myself through my baking, and taught me the basics that I needed to kick start my journey. They continue to inspire and support me to this day. Inspiration is all around us, so I also try to incorporate things that spark interest in me into my cakes and desserts, be it nature, art or people. Many bakers on social media also constantly inspire me with new designs and trends.
[caption id="attachment_133909" align="alignleft" width="567"] Minoli Weerasinghe[/caption]
How are you managing the pandemic?
The pandemic has affected so many food businesses all over the world, and it definitely has affected Mèimei’s, since most parties, weddings, and gatherings have been cancelled or postponed. But Mèimei’s Artisan Pȃtisserie was started in the middle of a lockdown, and we’ve adapted to the situation and have begun selling more items such as éclairs, brownies, puddings, cookies, and other desserts that our customers can enjoy by themselves or with their families while on lockdown. And our loyal customers continue to rely on us to satisfy their sugar cravings, so we’re managing all thanks to them.
What were some of the challenges you faced ?
At the beginning, I had trouble sourcing ingredients due to limited availability of stocks with my regular suppliers and finding reliable delivery partners due to covid restrictions. But other bakers in the community shared their contacts, tips and tricks, and supported each other through the pandemic, so it was a lot easier to get back on track. #communityovercompetition
What is your best-selling item and do you offer personalised products?
All of my cakes and desserts are fully customisable. From sizes to flavours to design. I strive to offer all my customers a completely personalised experience.
My most popular items have been my éclairs and my chocolate mud cakes. I follow very traditional recipes and create each item with utmost care. Hence, the term “Artisan Pȃtisserie”. I fill my éclairs with classic Crème Pȃtisserie, unlike most bakeries that fill their éclairs with buttercream or regular custard, and use high quality artisanal dark chocolate for my chocolate cakes.
Do you plan to introduce more items to your menu?
The fun part of offering fully customisable products is that customers themselves push me to create new flavour combinations, new designs, and new products every day. So my menu grows a little bit with every order. In addition to that, I try to experiment with new recipes and techniques as much as I can, so that when I’m confident in a product, it can be made available to our customers. I’ve got quite a few such items in the works and I'm looking forward to adding them to my menu soon.
What are your future plans?
To provide high-quality artisanal products to a wider market. When the pandemic settles down, we hope to start a café that resembles the spirit of Mèimei.
Anything further you'd like to add?
I would like to thank my customers, family and friends and all who support us in so many ways. I do what I do to make your day a little better and your special occasions more magical. And the love and support I've received so far has been overwhelming. This gives so much hope and encouragement for a shy baker like myself to keep creating and keep striving to hone my craft.