Eugenia had always dreamed of opening her own cafe since she was little. Originally, she envisioned a cosy cake or pastry cafe.
Gelato never crossed her mind until she stumbled upon Birds of Paradise (BOP) in Singapore.
The moment she stepped into the boutique, she was enveloped in a world of creamy delights. The Macadamia blue pea gelato was a revelation, a taste that lingered on her palate long after she left the store.
Little did she know, this experience would be the catalyst for her own gelato journey, Dimpled.
Coming home to Malaysia
Despite having a well-paying job in Singapore, Eugenia always felt unfulfilled. She longed to return to Malaysia, where her heart truly belonged.
Although Singapore provided her the financial means to start Dimpled, she felt she was merely chasing paycheck after paycheck. The corporate grind left her yearning for something more meaningful.
“I always wanted to come back home to Malaysia,” Eugenia shared. “Even though I was earning well in Singapore, I wasn’t happy. I wanted to chase my childhood dream and create something special back home.”
Eugenia’s love for baking began at a young age. Using a simple oven at her home in Ipoh, she baked whenever she had free time, especially for special occasions like birthdays and Chinese New Year.
Moving to Singapore reduced her baking time, but it taught her independence, as she often cooked for herself and her brother.
She shared her cafe idea with her partner, Acker, and it became a seed in the back of their minds. As her time in Singapore neared its end, she revisited the idea more frequently.
Together, they decided to take a gelato-making course from a good friend, which became the turning point.
The course sparked Eugenia’s obsession with gelato-making, leading her to study extensively on her own. This eventually led her to open Dimpled in SS2, Petaling Jaya two months ago.
A risky scoop
Opening Dimpled took 80% to 90% of Eugenia’s savings.
“I’ve always been a risk taker. That was what contributed to my success in Singapore and where I am today,” Eugenia admitted.
“I’m young and energetic now, and I want to start a family someday. If not now, when would I do it? Even if it all fails, at least I know I gave my best.”
The gelato market, while growing, is already populated with a number of players. From established chains to small artisanal shops such as TUG Gelato by The Unusual Greens, Koe Gelato, and Forest Floor, the competition is fierce.
Yet Eugenia took a leap of faith. Dimpled was born out of a passion and a dream, not from a business plan or a strategy. It was a bold move, but one that Eugenia was willing to take.
“To be honest, we never had any intentions of beating or being better than other gelato parlours. We simply wanted to make tasty gelato and give Malaysians the experience that I experienced in Singapore, an unforgettable one,” she told Vulcan Post.
Building a team from scratch
With no prior experience in the F&B industry, Eugenia and her partner found themselves surrounded by challenges.
“I come from a sales background, and my partner is from entertainment. So, learning everything from scratch was difficult,” she noted.
Like many new businesses, building a team was a struggle they faced. They assembled a small but dedicated group of six individuals, each bringing their own skills to the table.
“We were all learning as we went,” she said.
The gelato industry is known for its demanding work environment. Long hours, physical labour, and the constant pressure to deliver quality products can be gruelling.
However, Eugenia believes in fostering a positive and supportive work culture.
“When business owners say staffing is difficult, that was no joke. We try our best to be good leaders; rather than instructing, we teach and toil together with them,” Eugenia shared, adding that currently only she and her partner know how to make gelato.
“We cover for each other with our own strengths, and each team member is able to carry out all duties (aside from gelato making) required in the cafe.”
Flavourful experimentation
For many gelato business owners, one of the most exciting aspects of running a gelato shop is the endless possibilities for flavour creation.
The same goes for Eugenia. She draws inspiration from her travels, childhood memories, and even the local farmers’ market.
Her risk-taking nature helps her try new things, making gelato a versatile canvas.
Dimpled offers ten flavours weekly, with pistachio as the staple. Their pistachio, sweet and nutty with ingredients sourced directly from Sicily, is the best seller.
The other nine flavours rotate, with two to three new creations introduced each week. Some of Dimpled’s popular flavours also include honey milk, sea salt sakura, and espresso stracciatella.
“We love making gelato from locally sourced ingredients. You’d be surprised how some ‘underrated’ ingredients could turn into tasty gelatos,” she said.
She added that if local sourcing is not possible, she engages overseas suppliers.
The challenges of the trade
Running a successful gelato shop is more than just about making delicious ice cream. There are countless challenges to overcome, from managing inventory to dealing with staffing issues.
“One of the biggest challenges is trying to please everyone,” Eugenia admitted. “With so many different tastes and preferences, it’s impossible to create a flavour that everyone will love. But we strive to find that sweet spot where we can satisfy the majority of our customers.”
Another hurdle is the delicate balance between work and personal life.
“Working with your partner tends to create friction between parties with different opinions. I guess we just have to communicate and know that both parties come from a point of wanting the best for the business,” Eugenia shared.
Future plans and life lessons
For now, Dimpled’s goal is to improve its products, services, and systems. While they plan to expand in the future, the focus is on making their current cafe great.
Eugenia’s journey with Dimpled taught her never to underestimate challenges or herself. The process pushed her to her limits, revealing capabilities she never knew she had.
She also learnt that money cannot buy happiness. True happiness comes from simpler things in life, not just hitting targets.
Through her journey in Singapore and her achievements with Dimpled, she found joy in the process and the simpler aspects of life.
“In alignment with our name, Dimpled, we hope that our gelatos could plant smiles on people’s faces, so big that they too would ‘develop’ dimples,” she said candidly.
- You can learn more about Dimpled here.
- Read other articles we’ve written about Malaysian startups here.
Featured Image Credit: Dimpled
