Chef Winnie is the founder and the pastry chef behind the scenes. She is originally from Hong Kong, and has been living in the UK for nearly 20 years. She did her Finance and Accounting degree at the University of Nottingham but she realized an office job wasn’t my kind of thing. Therefore, she went to Le Cordon Bleu London and completed a Patisserie diploma right after she graduated from University; since then she have 8 years of experience working in high-end hotels and restaurants like the Langham, the Ritz, Sexy Fish, etc.

Unfortunately because of the pandemic, she got laid off but she never lost her passion for baking. At first, she just baked at home and shared her creations with the people in my flat, but they soon started gaining weight, so she started sharing sweet treats with my neighbours. This led to them wanting and ordering more, and the business was born there!

She often found British desserts can be overly sweet, as an Asian we often say: ‘That’s not too sweet for our dessert ‘ as a complaint of the food. The brand name was inspired by her Asian mum often said ‘Aiya, that’s so sweet!’

At Too Much Sugar, our recipes have the right amount of sugar to balance the delicious flavours that we create. She aims to create more traditional/modern Hong Kong patisserie in the UK and let people understand and taste the HK nostalgic food!