In this episode of Restaurantology, Andrew Smith sits down with Chris Connors and Li Hsun Sun, the visionary partners behind Bonrue Bakery, for a candid conversation on building and scaling one of the most talked about bakery cafés in it's region.

Chris and Li share their unlikely paths from cabana hosts and family run restaurants to leading a bakery concept that blends Michelin level pastry talent with a guest first culture and lightning fast service. They dive into the importance of operational excellence, the power of surrounding yourself with great people, and how their “hub and spoke” production model has become a game changer for consistency and growth.

Andrew explores how Bonrue became a must visit destination for locals and travelers alike, what makes their team culture stand out, and why they believe the bakery café experience can be reimagined for the modern guest.

For entrepreneurs, operators, and leaders, this episode delivers practical insights on innovation, resilience, and building a brand people can’t stop talking about.

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