Cafés and dessert shops are popular hangout spots for people of all ages. There’s nothing quite like ice cream and coffee on a sunny afternoon – what more when it’s of the homemade sort.
Creamier Handcrafted Ice Cream & Coffee and Sunday Folks are no strangers to the café scene in Singapore. Despite the long queues and wait-times, customers flock to the cosy outlets for a whiff of the handmade ice creams (and delicious waffles).
To understand the success behind the café’s operations, we reached out to Khoh Wan Chin, co-founder of Creamier Handcrafted Ice Cream & Coffee and Sunday Folks.
How It All Began
Creamier was first founded in 2011 by Khoh Wan Chin, Victor Lim and Audrey Wang. The enterprise sought to fulfil their vision and passion in the business.
Previously, Wan Chin begun her entrepreneurial journey by starting a design studio business. In 2001, she and Victor started Trine Design Associates.
“The 1997 and early 2000’s economic crisis opened my eyes to the instability of employment”, Wan Chin states. “With youth and optimism, I started the design studio partnership with Victor when I was 24 years old, and I have never stopped running the business since”.
The beginning of Creamier was a fated intention – being in the right place at the right time. Wan Chin mentions that for her and her partners, they stumbled upon an empty shop which seemed like a perfect location for an ice cream café.
Beyond that, it was acquaintance and now-partner, Audrey, whom Wan Chin credits as the baking extraordinaire. It had been Audrey’s childhood dream to have an ice cream shop, leaving her keen to the idea when posed by Wan Chin.
For Wan Chin, however, it was a call to be answered. She shares that “there was a desire to head off on another adventure, which, in a way, was still related to design.”
In 2011 – in a tiny corner – in a quaint little neighbourhood – in Toa Payoh Lorong 1 – Cremier Handcrafted Ice Cream and Coffee was born.
3 years later, the Sunday Folks would be named as the younger sibling to Creamier, where the emphasis on freshly churned ice creams would take center-stage.