The Story Behind Little Sweet Lab

They say the best things in life come from the hardest decisions. For us, Little Sweet Lab wasn’t just a bakery dream — it was our “all-in” moment.

We didn’t come into this with big talent or shiny equipment. We came with two pairs of hands, endless late nights, and a heart full of hope. Every bun we bake, every cheesecake we pull from the oven — it all comes from a place of passion… and honestly, survival too.

There were nights when we didn’t sleep. Days when we questioned ourselves. We were running on nothing but determination, testing recipes over and over again until they were just right. There was no backup plan. This was the plan. And it was terrifying — but also kind of fun.

Starting a business at 19 years old with barely any budget felt like standing at the edge of a cliff and hoping the oven heat would carry us. But we believed in our flavours — in our Hong Kong-style pineapple buns, our creamy Basque cheesecakes, and our own kind of sweet science. So we went for it.

Deep down, this wasn’t just about chasing a dream. It was about believing that small beginnings can lead to something meaningful.

Now, when someone takes a bite of our bun and smiles… it makes all those 3 AM baking tests worth it. Every order, every kind word, every returning customer — you’re part of our story now.

We may be small, but our journey is anything but.
And from our little lab, we’re just getting started.

Thank you for being here.

— From both of us at Little Sweet Lab