Benedict Dorai and Marcus Heng had no F& B experience when they started Woodland Truffles back in 2019.LinkedIn
Then, most suppliers sold truffles as part of a larger inventory. “The suppliers were not focused on truffles. But that is important because for truffles to be truly fresh, you cannot store them and wait for orders to come in a week or two later,” said Heng. Woodland Truffles’ products are delivered to customers the same day – or the next at the very most – after arriving in Singapore.The early days were rough, recalled Heng.
That first kilogramme led to the next. “Our efforts of canvassing continued,” Heng said. Sometimes, busy chefs made them wait more than an hour before speaking with them, but the founders took it in their stride. “Over time, more chefs grew receptive, and our sales volume grew,” said Dorai. “Today, I would say we are quite established.”Woodland Truffles’ products come from several suppliers across Italy, France, Spain, Chile, Hungary, Croatia, Australia and New Zealand.
Quick to analyse trends and with astute business acumen, it comes as no surprise that eventually, the pair started selling their own truffle oils and pastes after chefs began enquiring. During the pandemic, Heng and Dorai noted that home businesses were thriving. To diversify risks, as well as create a source of immediate cash flow , a business-to-consumer business selling tarts was conceived in 2022.
Like her, Woodland Truffles’ chef-clients are full of respect for its founders. “We have developed a fantastic relationship with Woodland Truffles over the years, consistently receiving high-end truffles at fair prices. Their products are remarkable for their consistent colour and aroma, and they uphold commitment to quality, choosing not to sell rather than offer subpar truffles,” commented chef Julien Royer of Odette.