What challenges arose for Haus of Pie once orders began increasing?

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Haus of Pie struggled to keep up with production as orders increased
Once orders began coming in and the volume rose, Haus of Pie faced a major bottleneck because it was run as a one-man crew. Lu said he struggled to keep up with production, and that producing large quantities alone made it incredibly difficult to maintain the same standard in every single pie.
Production pressure hit when orders rose
Lu described that the challenge “flipped entirely” once orders started arriving in greater numbers. With only one person handling the work, keeping up with baking and fulfilment became increasingly difficult.
Maintaining consistent pie quality became harder at scale
He highlighted that producing in large quantities on his own made it “incredibly difficult” to maintain the same standard in every pie. The issue was not just output, but consistency across each individual pie as volume increased.
The workload expanded beyond baking
On any given day, Lu might be baking, packaging orders, planning deliveries, handling customer enquiries, managing social media campaigns, or keeping track of accounts. Even before the quality pressure from higher order volume, the business side demanded time and attention alongside production.
Support from customers and family helped during the peak period
Lu said help came from people around him, including customers who provided feedback, such as industry chefs including a Michelin-starred chef. He also said his mum and brother consistently offered a helping hand whenever needed, describing Haus of Pie as very much a family effort even when it may not look that way from the outside.

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What challenges arose for Haus of Pie once orders began increasing?

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