When you eat a croissant from a Malaysian bakery chain or a mousse cake from a hotel buffet, there is a strong chance the chocolate coating was made in Shah Alam. Founded in 2008 by Ng Boon Yeap and Ir. Dr. Ng Yuit Ju, Le Bourne Sdn Bhd is one of Malaysia's leading manufacturers of industrial chocolate. Rather than competing for consumer attention on retail shelves, the company operates as the crucial hidden ingredient behind the scenes, supplying premium couverture and compound chocolates to food manufacturers, bakery chains, pastry schools, and FMCG brands.

Operating heavily in the B2B space, Le Bourne prioritises strict quality control in a market often flooded with cheap compound alternatives. This commitment is supported by a state-of-the-art manufacturing facility equipped with an in-house laboratory that monitors every batch. This operational excellence has allowed Le Bourne to successfully export 80 percent of its production to over 20 countries across Asia.

Boon Yeap joins us to discuss the technical and commercial divide between couverture and compound chocolate and why it matters so much to food manufacturers. We explore the harsh economics of industrial manufacturing amid volatile global cocoa prices, the strategic thinking behind their recent consumer-facing pivot, and how Le Bourne plans to expand its global footprint over the next five years.