Between Two Jobs

Carlos Heng from MakMak talks us through his career, from shucking oysters to fine French confection. With his small team, he's beating some of the big players in the industry, so we ask him all about why a good product is all you need to get your business rolling, and how MakMak has become so much more than the humble macaron. To see behind the scenes follow us on instagram: @betweentwojobs If you have a job that you want to know more about, or if you have an awesome job that you'd like to talk about, email hello@betweentwojobs.com