The Café is committed to consistency and quality over profits. Quality ingredients have been carefully selected, and freshness guaranteed in the daily bakes.
Alfred was trained as a hotel pastry chef. He is extremely meticulous in his quality and technique. Both shared a common vision of baking fresh tart shells and fresh ingredients daily. Inspired by French and British pastries, they have developed original tart recipes.
Jessica was at the peak of her career in the corporate world when she left to start Drips. She worked in cities such as Hong Kong, London and Taipei, drawing a 6-figure salary. Her exposure to the cafe cultures in those countries inspired her start her own cafe. She was introduced to a long-time pastry chef, Alfred Chan and started Drips Bakery & Cafe.
In London, she acquired barista skills from the London School of Coffee. She works closely with the roasters tirelessly, to create the best brews at Drips.