LuxBite Share Business Expertise at Camberwell Event

By Sharon Green

Earlier this week Camberwell had the pleasure of hosting two entrepreneurs who shared an insight into running a food business.

The Camberwell Entrepreneur’s Network led the event that featured Bernard Chu and Yen Yee, co-owners of a luxury patisserie in South Yarra called LuxBite.

Held at Firechief Pizzeria in Camberwell, the duo shared an insight into their journey as trainee pastry chefs, to working at top eateries and finally stepping out and starting their own food business.

Between them the pair have accumulated a wealth of experience working at some of Australia’s leading restaurants including Quay and Pier in Sydney, Summit Restaurant, Comme Kitchen, Rockpool Bar & Grill, and Giuseppe Arnaldo & Sons.

But it was in late 2010 that Bernard and Yen decided to branch out and start their own business, LuxBite, a patisserie that specialises in unusually-flavoured macarons and beautifully decorated cakes.

So what are their tips for success in the food business?

Work hard

The pair follow a hard-working style of practice that they say is evident throughout the operation of their business.

“I say the better the rest is, the harder you have to work. It has taken a lot of hard work to get to where we are now,” said Bernard.

“We have high standards after working in top restaurants. We have a strict work ethic.”

Stay true to yourself and what you believe in

Bernard and Yen migrated to Australia from Malaysia about 11 years ago so it’s no surprise that their patisserie has a focus on infusing Asian flavours in interesting ways.

Their beautifully crafted macarons come in a range of unexpected flavours such as caramalised white chocolate, mandarin jaffa, green tea pistachio and rose lychee.

They also release a limited edition of wild flavour combinations frequently – cherry blossom with hints of orange and red bean, and Nutella with freckles have been recent creations.

Find opportunities for exposure

After being invited to appear on MasterChef in June 2013, the pair encountered staggering success.

LuxBite received 250 emails about their famous Lolly Bag Cake created on MasterChef, within the hour it aired on TV. The majority of the emails were requests to order the cake featured on the show.

The exposure has meant LuxBite now attracts a wider and more varied customer base.

Collaborate with others in your industry

Bernard and Yen are advocates of what they call “brand sharing” or collaboration with other established brands and businesses in their sector.

They don’t view competing businesses as a threat, but instead approach it as an opportunity to create new relationships and learn from each other.

They cite Adriano Zumbo, one of Australia’s most celebrated patissiers, as their mentor and admit he helped them in the initial stages of setting up LuxBite.

Bernard and Yen have also teamed up with other restaurants and events as a way to collaborate and expand their reach.

But they don’t see collaboration as simply self-serving. It gives them the opportunity to learn and grow, too.

“We try to give back to the food industry by sharing our knowledge,” said Bernard.

“If you have a successful brand, don’t be selfish with it. Share it with others.”

Take feedback on board to improve your business

LuxBite started out as simply a patisserie that specialised in sweet treats. But after being positioned in South Yarra for a while, they received numerous suggestions to offer breakfast.

They toyed with the idea of offering a mix ‘n’ match breakfast ordering system where customers could choose variations of typical breakfast ingredients to create a plate they wanted.

But they’ve settled on a dine-in brunch menu that offers what LuxBite does best – offering a fusion of Asian-inspired flavours in their food products.

Customers can enjoy dishes like pulled pork and lap cheong (Chinese sausage) with corn fritters, and their popular Pandan chicken burger with apple and kiwi relish.

“It helps to listen to what people want and adjust yourself and your business accordingly. But do it in a way that doesn’t stray your business direction,” said Bernard.