guides & articles

Related listings

Latest Postings

Subscribe to the hottest news, latest promotions & discounts from STClassifieds & our partners

I agree to abide by STClassifieds Terms and Conditions

Entertainment, Food & Beverage

7 twenty-somethings who opened their own bakery

A batch of new bakeries and cake shops owned by young, gutsy baker-entrepreneurs is heating up Singapore's increasingly crowded bakery and patisserie scene.
Asia One - March 22, 2013
| More
7 twenty-somethings who opened their own bakery

A batch of new bakeries and cake shops owned by young, gutsy baker-entrepreneurs is heating up Singapore's increasingly crowded bakery and patisserie scene.

SundayLife! spoke to the owners of six cake shops that have opened in the last 10 months.

What they have in common: All are in their 20s. They range in age from 22 to 27 and set up their own shops for between $10,000 and $125,000. Some did so with their own savings, while others borrowed money from their parents. Neither youth nor inexperience in doing business deterred or intimidated them from setting up shop.

They say they are not daunted by big, dominant players on the scene, which include local patisserie chains Canele Patisserie Chocolaterie and Antoinette, and bakeries such as Paul and Maison Kayser from France, Paris Baguette from South Korea and Tiong Bahru Bakery.

Other new bakery-patisseries here include Sophie Bakery in Telok Ayer Street, which opened two months ago, and will be opening another three more outlets by April. There will also be a new bakery concept, Arnaud Boulangerie, which opens its first store at 100AM later this month. It is owned by Mr M.S. Lim, 50, a former engineer who will be bringing in dough for breads and croissants from Brittany.

Mr Lim intends to open at least three other stores in the next five years. Sophie Bakery plans to have another 20 outlets by the end of the year, while Paris Baguette will open a total of about 30 outlets here.

Even popular Parisian patisserie Laduree is setting up shop in Singapore, with its first two outlets opening next month at Ngee Ann City. Singaporean patissier Kristy Choo of the famed Jin Patisserie in Los Angeles also has plans to open an offshoot here and is scouting for a location.

Still, despite the competition, these young bakers, many of whom hold diplomas in pastry and baking, are determined to get a piece of the pie.

Some attended hospitality school Shatec, while others enrolled in At-Sunrice GlobalChef Academy and Le Cordon Bleu.

Fuelled by their passion, they take a positive approach to business and competition, saying that it is better to have tried and failed, than never to have tried at all.

pre

PREVIOUS STORY
Singles clicking online but not quite in real life

divider