From Europe to Asia, this ‘bread engineer’ is determined to revolutionize healthy eating in Malaysia.

Having graduated from French Studies in Universite de Caen, Basse Normandie, Tommy Lee Kok Seng decided to make the switch to an artisanal discipline by taking up a patisserie course at Ecole Greggoire Ferrandie. He later did his apprenticeship at Kayser rue Monge, Paris.

In 2003, Tommy obtained a certification in bread baking before returning to Kuala Lumpur.

Dubbing himself as a ‘bread engineer’, he experimented with different ingredients for seven consecutive years, trying to find alternatives for the ones that are currently used (some of which are not as natural and healthy as we think!).

Equipped with his expertise in patisserie (confectionery) and boulangerie (bread making), Tommy set out to educate the Malaysian public on healthy eating and quality tasting in his bakery, “Tommy Le Baker” on Jalan Ipoh.

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