Since she first started baking at age 13, Celine Yeung knew she was going to become a pastry chef.
“I can’t say there was one particular moment, but I think a lot of it came from growing up around my parents who were both heavily involved in the food industry their whole lives,” Yeung tells V.I.A. “I’ve also always loved eating desserts and going to pastry shops since I was a kid.”
Motivated by her love for sweet treats and an inexplicable joy that came with baking, Yeung followed through with her plan. Now, after nearly a decade of working as a pastry chef, she’s running a new pop-up dessert shop that showcases her dedication to the craft.
Eni Desserts ‘eni’time, ‘eni’where
Yeung always wanted to sell her own baked goods, but it wasn’t until she left her full-time job that she could give her business the complete attention it needed. At that point, she felt ready to try something new and express herself in her baking.
“I loved working for other people and getting the experience there, but it felt like it wasn’t always ‘me,’” she explains. “[At Eni’s], I'm not just producing someone else's menu…it feels really nice to share what is near and dear to me.”
Suggested by her friend Bryan during a brainstorming session, the name “Eni” is a playful nod to Yeung’s own name: the last three letters of ‘Celine’ spelled backwards. The name’s similarity to the word “any” has become a part of the brand’s charm.
“Eni Desserts to enjoy ‘eni’time, ‘eni’where,” she says with a smile.
That simple, approachable spirit is at the heart of Yeung’s business.
“I just want a little treat to make your day brighter, like a little pocket of happiness,” she says. “It doesn’t need to be complicated. I love eating desserts, but I love making them even more, and I just want to share that with my community.”
Sweet and simple—but also savoury
Eni Desserts’ menu is largely inspired by Yeung’s childhood memories and travels, featuring everything from cookies and chiffon cakes to madeleines and more.
“These are all just things that I love, and all the items are just nostalgic childhood flavours to me or things that I enjoy eating,” she says. “Just something simple that anyone can enjoy.”
Currently on the pop-up menu are soft and subtly sweet cookies in three flavours: matcha chocolate, chocolate chip and cheddar cheese.
If the thought of a cheese cookie makes you do a double take, you’re not alone.
While the brightly yellow ganache-centred cookie may make you think of mango or citrus, the mini cheese sandwich cracker on top is a direct reminder of its savoury undertones. Fans of sweet-and-savoury combinations, like chocolate chip cookies sprinkled with salt, may find it easier to understand.
“I think that one is the most unique so far—maybe the most unapproachable,” Yeung says with a laugh. “I tried a cheddar cheese cookie in Korea recently, and I really enjoyed it. I think it really is a true blend of sweet and savoury, for people who enjoy both.”
Other items that will soon be available for ordering include summery chiffon cake flavours like strawberry earl grey, jasmine green grape and mango matcha.
For those intrigued by Eni’s cheese cookies, rest assured, more savoury dishes are on the way. As much as she adores sweets, Yeung says that she is very much a “savoury snack type of person”—think chili oil, pork floss and the like.”
In the coming months, Yeung hopes to get Eni Desserts’ name out there. Operating out of Commissary Connect on Industrial Avenue, the shop is set to launch their pre-order form on the website by the end of the month.
In the long-run, she looks forward to securing a brick and mortar store and opening up a café.
“We’ve done drinks and matcha before just for fun, but I think that’s something I want to introduce later down the line when I can hopefully secure a storefront,” Yeung says. “I would love to have the space to play around with that a bit more.”
For more information on pop-up events and menu items, follow @eni.desserts on Instagram.
