What does it really take to turn passion into a sustainable business?

In this episode of Open For Business, we sit down with Janice Siew, founder of Petiteserie and Jan’s Gelato & Bakes, to explore the decisions behind the craft.

From seven years in corporate banking to classical French pâtisserie, Janice shares how discipline, restraint, and long-term thinking shaped her journey. We look at why she started quietly as a wholesale business, how the pandemic forced a rapid pivot to direct-to-consumer sales, and what it takes to blend French technique with deeply Malaysian flavours like cendol and onde onde.

This is not a conversation about chasing trends or overnight success. It’s about building deliberately, doing things properly, and understanding when growth should be slowed down rather than rushed.

A story of craft, commerce, and the professionalisation of passion.

Produced by: Richard Bradbury

Presented by: Richard Bradbury

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Categories:  Women in Business,  managing,  food

Tags:  food,  bakery,  business,  Business Sustainability,  commerce,