The founder and president of Singha Food has always had a soft spot for baking. After graduation she worked with her family’s property and construction business in Nakhon-Sawan and had a stint as an airline cabin attendant. Seeking new horizons she opened a café called April’s Bakery, named after her inflight name and birth month. It didn’t go well at first and she had to sell off her belongings and car to refinance. Finally she hit upon the idea of baking her favourite Hong Kong-style red pork pies. The business really took off when a TV channel featured the pies. Starting with a home bakery producing 800 pies a day, she now has a purpose-built factory producing 20,000 pies a day. These are sold at 50 shopping centre outlets and all 7-Eleven stores around the country, a feat that brings her great pride. Her next step is to open casual eatery April’s Brasserie.