Louisa Lim (BSocSc 2016) prepares to open Loulouca, her very own dessert atelier on Ann Siang Hill at the end of July. The atelier functions as a cafe in the day, and transitions into an immersive dessert experience in the evenings, serving Louisa’s original plated creations. She recalls her time at SMU when, two years into her sociology major, she told her mother that she wanted to go to Paris and learn pastry making at Le Cordon Bleu. Like her life-changing decision then, Louisa is convinced that “if you fully believe in what you do, and put your 100% into it, it will pay off at some point”.
The Business Times, p16, p18
Related: Women chefs: Louisa Lim strikes out on her own
The Business Times Online (Jul 9)
The Business Times Online (Jul 9)
