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The Better Food Guide
BAO – Strengthening the Artisan Value Chain
Celebrating World Bread Day with Bakery Artisan Original (BAO)
Creative Culinaire Academy – Stretching & Folding Their Way to Perfection
Celebrating World Bread Day with Creative Culinaire
Swee Heng – Automating Tradition
Celebrating World Bread Day with Swee Heng
Montreux Patisserie – French Flavour with a Local Soul
Celebrating World Bread Day with Montreux Patisserie
Baker 4.0 Symposium 2022
Shaping the Future of Baking and Confectionery
Journey To Berlin
Reliving the special moments from the 50th UIBC World Championship of Young Bakers 2022
The Chocolate Trilogy featuring e2i, Axquisite and Nanyang Polytechnic
Mr Gilbert Tan, CEO of e2i tackles plant-based chocolate desserts
The Baker 4.0 Initiative
Baker 4.0 is an initiative by NTUC’s e2i, that aims to transform Singapore’s bakers and baking professionals through upgrading their skills and knowledge, so as to keep pace with the impending major changes in their work environment.
We are living in extraordinary times, moving and transforming at an unprecedented speed. With the recent Covid-19 rearing its ugly head, businesses have had to grapple with extraordinary challenges. Needless to say, bakeries were not spared.
How Will Baker 4.0 Outlive The Covid-19 Pandemic
Find out how local bakeries adapt to the unprecedented pandemic and discover their secrets to success
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.
Creative Culinaire Thanks You for the Record Breaking Event!
The Record Breaking Event held on the 15th October 2020 is organised by Creative Culinaire, The School, and supported by the Employment & Employability Institute, e2i.
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.
Cedele leverages technology to enhance productivity
Cedele eliminates tedious tasks and streamlines work processes with the implementation of an integrated POS system, with the support of NTUC’s e2i.
An Iconic Refreshment
How ARTEA Refreshed Itself Through Adopting Technology
Adaptive & Assistive Technology at Lady M
Find out how technology drives advancements in the operations of Lady M Singapore
Bespoke Cakes and Luxury Catering from a Humble Bakery
Discover how one seemingly unassuming neighbourhood bakery redesigned jobs to pivot towards a new norm.
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.
Bringing a Taste of France to Singapore
Patisserie G shares the recipe behind its success
Bread Garden: Thriving And Surviving Through The Years
Bread Garden ventures into new opportunities while keeping their heritage and founding beliefs close to heart
Bakes n Bites – A Blessing in Disguise
The arduous journey of a baker, a learner and an innovator
Barcook Bakery – Handcrafted Bakes with Passion
How one man turned his childhood dream into reality
Pastry Assortments from Baker’s Oven
St Kilda- Where It All Began
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.
Going Against The Odds
Founder of Foodgnostic, Daniel Tay, manages to find a silver lining through the pandemic with some ingenuity and robotic help
Swee Heng and e2i’s Collaboration on Heritage Bakes
With support from the Employment and Employability Institute (e2i), Swee Heng Bakery launched the HaloSingapo Series of heritage bakes featuring well-loved local flavours.
Food Tech 4.0
Wine Specialist 4.0
Certified F&B Mystery Judge
Chang Cheng Group celebrates CFMJ training
Sin Li-Hin Frozen Food Pte Ltd: Keeping Customers and Workers Happy