The friends talked it out, and the idea became increasingly possible. They just needed to find a bakery willing to donate its unsold bread, then they could start brewing. Anushka knocked on bakery doors until she found someone who believed in her vision, and Breer was born. Beer is traditionally brewed with barley, hops, and yeast, but the Breer team set out to tackle Hong Kong’s massive foodwaste problem by replacing the barley with bread. It was an ingenious idea, but would it work in practice? For those who knew her, this wasn’t surprising. Anushka’s persistence and dedication are legendary, and she is always looking for problems to solve. When the COVID-19 pandemic illuminated the issue of food waste once again, Anushka’s childhood fixation was reignited. On a night out in Lan Kwai Fong, celebrating end-ofyear exams with friends from HKUST, Anushka had a sudden revelation: what if you could use bread waste to make beer? Everybody wants to anticipate what comes next, but I have realized that being open to spontaneity leads to unique opportunities, so I embrace going with the flow!