Technique-driven popup bakery focused on global flavors

For most people, pastry-making and software engineering are polar opposites. Yet, for former engineer turned baker Richard Lee, there’s a commonality. “There’s a lot of optimization in baking ­— scientific theory,” Richard said. “I apply a lot of science to the way I test recipes.”

This distinct baking philosophy has allowed the Toronto transplant to create a unique pastry style at his pop-up, Kaya Bakery. Equal parts rigorous recipe testing to free-wheeling culinary experimentation, Richard has seamlessly structured science with an entrepreneurial yet artistic mindset, resulting in beautifully rustic handcrafted creations like the Raspberry Lychee Rose Croissant, a melding of French and Chinese flavors. Entirely self-taught, Richard runs Kaya Bakery with his fiancé, Stephanie, and together the two hope not only to create delicious pastries but also a community. “We love when people love our food,” Richard said. “And we really want to build a community around this fusing of cultures."

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