Yeo Min is a pastry chef and fourth-generation Singaporean Chinese. Her great-grandparents travelled to Singapore from Southern China in the 1930s and her grandparents were born in Singapore before the Second World War. Like much of the Chinese diaspora, she finds herself equal parts Chinese and not-so-Chinese — she eats as much bread as she does rice; scored a C for her O-Level Chinese but manages to write Chinese pop songs; and attended a French-style pastry school but decided thereafter to specialise in Chinese pastries. 

Her journey in the kitchen started as a necessity when she was an undergraduate student living in London. Her activity of choice when procrastinating school projects was baking in communal kitchens. This inspired her to make a career switch to the food industry after working for two years as a social worker. 

When not doing food research, Yeo Min freelances as a pastry instructor and plays the cello in a community orchestra. While writing this book, her research assistant and sous chef was her puppy, Lemon, who would sleep on the job and get upset when not allowed to eat cake.