The sheer hard work that goes into making niche food products

Lim has so far made 85 different kinds of classic cheese and spends nearly every waking moment tending to his cheese. Photo: ART CHEN/The Star

Running a niche home food business requires a lot of time and attention to detail. The products on offer are not cheap and entrepreneurs say it’s due to the sheer amount of sweat and tears expanded in making these products, often with little or no help at all.

For Ethan Wong, the founder of home-based tempeh chip brand Truly Gourmet, his commitment to producing the best starts from the ground up.