Cofounders, Mother-In-Law Egg Tart

Tony Ang and Evangeline Hum

59-year-old homemaker Joyce sparked an idea within her son Tony Ang and her daughter-in-law Evangeline Hum when they first tasted her bakes. Joyce's talents kickstarted the brand with the support of her family to cope with the rising demand for orders from its customers. Thus, Mother in Law egg tart was born. The family pooled in to pick up baking and handmade everything from scratch to help out with the business. As Evangeline and Joyce's relationship grew, so did their business.

Eventually, the brand outgrew its home and relocated to a brick-and-mortar store in town where fresh bakes containing no pork or lard, are sold daily.