Baker 4.0
Training: Creating Equal Opportunities for All
Transiting from his position as an Applied Mathematics undergraduate in National University of Singapore, Choo Po Yen ventured bravely into the baking industry with a heart full of aspiration to become a pastry chef. His previous experience setting up a small-scale Instagram business made him eager to learn the ropes in scaling up a baking establishment and open a cafe of his own one day.
e2i’s Team Baking Day
In conjunction with breaking the Singapore Book of Records—with a 60 metre-long wholemeal sugar-free filling buns—for the longest line of packaged bread on 15th October 2020 helmed by Creative Culinaire, The School, the CEO of the Employment & Employability Institute, e2i, Mr Gilbert Tan, also led his team to prepare 30 packets of bread as a contribution under the Baker 4.0 initiative.
NTUC e2i’s RECORD BREAKING EVENT
History was made yesterday on World Bread Day when 22 bakeries all over the island came together to bake the longest wholemeal sugar-free filling buns. Measuring at 60 metres, the baked marvel broke the Singapore Book of Records. Conducted in hopes of bridging gaps in the baking industry with emerging talent under NTUC e2i’s Baker 4.0 initiative, the goal of the event was met. A stellar success, the breads were also donated to Food From The Heart as part of a community outreach.
Keng Seng Confectionery: A Legacy In Yishun
Founded from the pure love for baking, Keng Seng Confectionery started out in 1986 in the cosy Yishun neighbourhood with mainly traditional buns and cakes on their shelves. Founder Mr Liow Kian Huat dedicated his lifetime providing pastries of the highest quality and consistency, and as a result, Keng Seng Confectionery very soon became a familiar name known by generations within the Yishun community.
A Meaningful Mission
Moon River Cake Shop first embarked on their mission to provide the Yew Tee neighbourhood a wide range of confectionery in 1998. In order to cater to residents from all walks of life, the shop operates close to 15 hours a day; from providing residents heading to work with breakfast, to brightening up one’s day with a snack, or two, after a hectic day at work.
Pure Pandan
The COVID-19 pandemic has sent many businesses into a tailspin – some have been forced to shut, others had to scramble to take their business online, and many have suffered an irreversible loss of income in the near-term. Businesses, both large and small, have had to adapt to the changes quickly. And someone who is no stranger to change is Mark Ng, the founder of local cake shop Pure Pandan, who quit his civil service job to perfect the art of making chiffon cakes.
