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[[File:Bakerzin.jpg|thumb|''The Bakerzin logo. Photo from Bakerzin's Facebook.'']]
[[File:Bakerzin.jpg|thumb|''The Bakerzin logo. Photo from Bakerzin's Facebook.'']]
Bakerzin is a Singapore-owned French-inspired patisserie-cafe chain. Bakerzin was founded by [[Daniel Tay]], a professional baker, in 1998. Originally called Baker’s Inn, the brand was renamed “Bakerzin” in 2004.
Bakerzin is a Singapore-owned French-inspired patisserie chain that was founded by [[Daniel Tay]], a professional baker, in 1998. Originally called Baker’s Inn, the brand was renamed “Bakerzin” in 2004. In October 2020, it was reported that Bakerzin has closed its five Singapore outlets.<ref>"[https://mustsharenews.com/bakerzin-close-singapore/ Bakerzin Closes All 5 Outlets In S’pore, After Gracing Our Shores For More Than 20 Years]". ''MustShare News''. October 9, 2020. Accessed on 9 October 2020.</ref>


==Baker’s Inn (1998 - 2004)==
==Baker’s Inn (1998 - 2004)==
[[File:Daniel Tay.jpg|thumb|''[[Daniel Tay]], the founder and Chief Executive Officer of Bakerzin until 2013. Photo from AspirantSG.'']]
[[File:Daniel Tay.jpg|thumb|''[[Daniel Tay]], the founder of Bakerzin. Photo from AspirantSG.'']]
 
===Origins===
===Origins===
Bakerzin started as Baker’s Inn at Hong Heng Mansion, a condominium complex in Sembawang.<ref>“A smart turn from catwalk to cake walk”. ''The Straits Times.'' May 23, 2007. Accessed August 20, 2019. Retrieved from NewspaperSG.  </ref> In 1998, Baker’s Inn was a patisserie catering to wholesale orders and supplying French bread and pastries to restaurants and hotels. Baker’s Inn introduced macarons to its repertoire in 1999.<ref>“Sweet nothings”. ''The Straits Times.'' May 19, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref> In a 2013 interview, [[Daniel Tay|Daniel Ta]]<nowiki/>y mentioned that Baker’s Inn started off as a wholesale business as it took a longer time to establish a reputation in retail.<ref>“DESIGNER DOUGH”. ''The Business Times.'' December 3, 1999. Accessed August 20, 2019. Retrieved from NewspaperSG. </ref>
Bakerzin started as Baker’s Inn at Hong Heng Mansion, a condominium complex in Sembawang.<ref>“A smart turn from catwalk to cake walk”. ''The Straits Times.'' May 23, 2007. Accessed August 20, 2019. Retrieved from NewspaperSG.  </ref> In 1998, Baker’s Inn was a patisserie catering to wholesale orders and supplying French bread and pastries to restaurants and hotels. Baker’s Inn introduced macarons to its repertoire in 1999.<ref>“Sweet nothings”. ''The Straits Times.'' May 19, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref> In a 2013 interview, [[Daniel Tay|Daniel Ta]][[Daniel Tay|y]] mentioned that Baker’s Inn started off as a wholesale business as it took a longer time to establish a reputation in retail.<ref>“DESIGNER DOUGH”. ''The Business Times.'' December 3, 1999. Accessed August 20, 2019. Retrieved from NewspaperSG. </ref> In early 2000, Baker’s Inn moved from Sembawang to Millenia Walk. Sushi Tei became a business partner in late 2001, with a 55% ownership of Baker’s Inn. The other 45% is owned by Seng Choon Confectionery, which is owned by Daniel, his father and two of his friends.<ref>“Corporate - The rise of Baker’s Inn”. ''The Edge Singapore.'' February 24, 2003. Accessed August 20, 2019. Retrieved from Factiva.</ref>
 
===Early expansion in Singapore===
 
Baker’s Inn first expanded with outlets at United Square and Atrium@Orchard. There was also a Baker's Inn outlet in Jakarta where a specialised chef was hired to conceptualise localised dishes for the Indonesian market.<ref>“Corporate - The rise of Baker’s Inn”. ''The Edge Singapore.'' February 24, 2003. Accessed August 20, 2019. Retrieved from Factiva.</ref> Daniel believed in having a real French bakery that serves good quality pastries and bread that are made from scratch. Baker’s Inn’s retail arm did well due to the lack of “real French pastry shops” in Singapore at the time.<ref>“DESIGNER DOUGH.”. ''The Business Times.'' December 3, 1999. Accessed August 20, 2019. Retrieved from NewspaperSG. </ref> In 2003, Baker’s Inn introduced dinner courses in its restaurants, featuring fusion dishes such as the ''otah bruschetta''.<ref>[http://eresources.nlb.gov.sg/newspapers/Digitised/Article/today20031222-1.2.40.6.3?ST=1&AT=filter&K=baker%27s%20inn&KA=baker%27s%20inn&DF=&DT=&Display=0&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=&QT=baker,inn&oref=article “Have your cake and eat another”]. ''Today''. December 22, 2003. Accessed August 20, 2019. Retrieved from NewspaperSG.</ref>
In early 2000, Baker’s Inn moved from Sembawang to Millenia Walk. Sushi Tei became a business partner in late 2001, with a 55% ownership of Baker’s Inn. The other 45% is owned by Seng Choon Confectionery, which is owned by Daniel, his father and two of his friends.<ref>“Corporate - The rise of Baker’s Inn”. ''The Edge Singapore.'' February 24, 2003. Accessed August 20, 2019. Retrieved from Factiva.</ref>
 
===Expansion in Singapore===
Baker’s Inn expanded with outlets at United Square and Atrium@Orchard. There was also a Baker's Inn outlet in Jakarta where a specialised chef was hired to conceptualise localised dishes for the Indonesian market.<ref>“Corporate - The rise of Baker’s Inn”. ''The Edge Singapore.'' February 24, 2003. Accessed August 20, 2019. Retrieved from Factiva.</ref> Daniel believed in having a real French bakery that serves good quality pastries and bread that are made from scratch. Baker’s Inn’s retail arm did well due to the lack of “real French pastry shops” in Singapore at the time.<ref>“DESIGNER DOUGH.”. ''The Business Times.'' December 3, 1999. Accessed August 20, 2019. Retrieved from NewspaperSG. </ref>
 
 
In 2003, Baker’s Inn introduced dinner courses in its restaurants, featuring fusion dishes such as the ''otah bruschetta''.<ref>[http://eresources.nlb.gov.sg/newspapers/Digitised/Article/today20031222-1.2.40.6.3?ST=1&AT=filter&K=baker%27s%20inn&KA=baker%27s%20inn&DF=&DT=&Display=0&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=&QT=baker,inn&oref=article “Have your cake and eat another”]. ''Today''. December 22, 2003. Accessed August 20, 2019. Retrieved from NewspaperSG.</ref>
 
==Bakerzin (2004 - present)==
==Bakerzin (2004 - present)==
[[File:Bakerzin Gardens By The Bay.jpg|thumb|''Bakerzin's dining restaurant at Gardens By The Bay. Photo from Gardens By The Bay.'']]
[[File:Bakerzin Gardens By The Bay.jpg|thumb|''Bakerzin's dining restaurant at Gardens By The Bay. Photo from Gardens By The Bay.'']]
Baker’s Inn was renamed Bakerzin in 2004 to trademark the brand name.<ref>“A smart turn from catwalk to cake walk”. ''The Straits Times.'' May 23, 2007. Accessed August 20, 2019. Retrieved from NewspaperSG.  </ref> In 2019, Bakerzin opened an outlet at Raffles Hospital that served a healthier menu with salad bowls, artisanal bread, sandwiches and other hot items.<ref>"Open For Business: Culina at Como Dempsey, Bakerzin Raffles Hospital, Risky Business Cocktail Bar." ''The Straits Times.'' June 08, 2019. Accessed August 22, 2019. https://www.straitstimes.com/lifestyle/food/open-for-business-culina-at-como-dempsey-bakerzin-raffles-hospital-risky-business</ref> As of 2019, Bakerzin had 6 outlets islandwide: Farrer Park Station, Gardens By the Bay, Tai Seng, Maju Avenue, United Square and Raffles Hospital.<ref>Bakerzin. "Locations • Bakerzin." ''Bakerzin''. Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/locations/</ref>
Baker’s Inn was renamed Bakerzin in 2004 to trademark the brand name.<ref>“A smart turn from catwalk to cake walk”. ''The Straits Times.'' May 23, 2007. Accessed August 20, 2019. Retrieved from NewspaperSG.  </ref> In 2019, Bakerzin opened an outlet at Raffles Hospital that served a healthier menu with salad bowls, artisanal bread, sandwiches and other hot items.<ref>"Open For Business: Culina at Como Dempsey, Bakerzin Raffles Hospital, Risky Business Cocktail Bar." ''The Straits Times.'' June 08, 2019. Accessed August 22, 2019. https://www.straitstimes.com/lifestyle/food/open-for-business-culina-at-como-dempsey-bakerzin-raffles-hospital-risky-business</ref> As of 2020, Bakerzin has five outlets islandwide: Farrer Park Station, Gardens By the Bay, Maju Avenue, United Square and Raffles Hospital.<ref>Bakerzin. "Locations • Bakerzin." ''Bakerzin''. Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/locations/</ref>


===Further growth in Singapore===
===Further growth in Singapore===
In 2006, Bakerzin’s sales amounted to $12 million. At the time, it had 6 outlets islandwide: Millenia Walk, Paragon, Vivo City, United Square, Raffles City and Takashimaya.
In 2006, Bakerzin’s sales amounted to $12 million. At the time, it had six outlets islandwide at Millenia Walk, Paragon, Vivo City, United Square, Raffles City and Takashimaya. In a 2012 interview, [[Daniel Tay]] revealed that Bakerzin spends between S$20,00 and S$30,000 on food photography and menu design.<ref>“Menu design: The good and bad”. ''The Straits Times.'' March 18, 2012. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref> In 2016, Bakerzin opened a sister brand, Nom La La, at Safra Punggol. It is a casual dining cafe serving Asian and Western food.<ref>Goh, Kenneth. "Open For Business." ''The Straits Times.'' September 30, 2017. Accessed August 21, 2019. Retrieved from https://www.straitstimes.com/lifestyle/food/open-for-business-95</ref>
 
 
Bakerzin’s central kitchen at Harper Road had a gastro-laboratory. Set up in 2006, the lab was meant for the creation of new products, from brainstorming to packaging. The 800 sq ft laboratory was equipped with industrial cooking equipment, including ovens and an ice-cream maker. A shelf along a wall holds baking books and magazines for inspiration. The laboratory came along with an expansion of Bakerzin’s production facility and cost about S$70,000.<ref>“Cooking up new ideas”. ''The Straits Times.'' May 16, 2010. Accessed August 22, 2019. Retrieved from NewspaperSG. </ref>
 
 
In a 2012 interview, [[Daniel Tay]] revealed that Bakerzin spends between S$20,00 and S$30,000 on food photography and menu design.<ref>“Menu design: The good and bad”. ''The Straits Times.'' March 18, 2012. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref> In 2016, Bakerzin opened a sister brand, Nom La La, at Safra Punggol. It is a casual dining cafe serving Asian and Western food.<ref>Goh, Kenneth. "Open For Business." ''The Straits Times.'' September 30, 2017. Accessed August 21, 2019. Retrieved from https://www.straitstimes.com/lifestyle/food/open-for-business-95</ref>


====Central kitchen (2006)====
Bakerzin’s central kitchen at Harper Road had a gastro-laboratory. Set up in 2006, the lab was meant for the creation of new products, from brainstorming to packaging. The 800 sq ft laboratory was equipped with industrial cooking equipment, including ovens and an ice-cream maker.The laboratory came along with an expansion of Bakerzin’s production facility and cost about S$70,000.<ref>“Cooking up new ideas”. ''The Straits Times.'' May 16, 2010. Accessed August 22, 2019. Retrieved from NewspaperSG. </ref>
===Expansion overseas===
===Expansion overseas===
[[File:Bakerzin Central Plaza Indonesia.jpg|thumb|''A Bakerzin dining outlet in Jakarta, Indonesia. Photo from Jakarta 100 Bars.'']]
[[File:Bakerzin Central Plaza Indonesia.jpg|thumb|''A Bakerzin dining outlet in Jakarta, Indonesia. Photo from Jakarta 100 Bars.'']]
Bakerzin set up an outlet in Bangkok, Thailand in 2006. However, an unsuitable business partner in Thailand forced him to close the outlet, barely a year after it opened. Bakerzin reportedly incurred “a six-figure loss”.<ref>“Chilli crab in Tokyo?”. ''The Straits Times.'' September 14, 2008. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref>
Bakerzin set up an outlet in Bangkok, Thailand in 2006. However, an unsuitable business partner in Thailand forced him to close the outlet, barely a year after it opened. Bakerzin reportedly incurred “a six-figure loss”.<ref>“Chilli crab in Tokyo?”. ''The Straits Times.'' September 14, 2008. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref> In 2007, Bakerzin had 12 overseas outlets, spanning Malaysia, Indonesia, China and the United States, with plans to open seven more outlets in 2008.<ref>“Sweet success”. ''The Straits Times.'' November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref> In 2016, Bakerzin’s 17 outlets across Singapore, Indonesia, Thailand and Malaysia reportedly earned an annual revenue of S$20 million to $25 million.<ref>“Bakerzin boss decides to go slow on Vietnam venture”. ''The Business Times.'' May 4, 2006. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref>
 


====United States of America====
In January 2007, Bakerzin branched into the United States of America, opening an outlet in Tucson, Arizona. The business aimed to set up 500 outlets in the United States. Bakerzin’s franchise partner was a Chinese-Indonesian who lives in Tucson and owns 5 Chinese restaurants in the city.<ref>“Bakerzin goes to US”. ''The Straits Times.'' February 23, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref> However, the outlet was shut in November 2007 due to mismanagement by the franchisee.<ref>“Sweet success”. ''The Straits Times.'' November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref>
In January 2007, Bakerzin branched into the United States of America, opening an outlet in Tucson, Arizona. The business aimed to set up 500 outlets in the United States. Bakerzin’s franchise partner was a Chinese-Indonesian who lives in Tucson and owns 5 Chinese restaurants in the city.<ref>“Bakerzin goes to US”. ''The Straits Times.'' February 23, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref> However, the outlet was shut in November 2007 due to mismanagement by the franchisee.<ref>“Sweet success”. ''The Straits Times.'' November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref>
In 2007, Bakerzin had 12 overseas outlets, spanning Malaysia, Indonesia, China and the United States, with plans to open 7 more outlets in 2008. 4 outlets will be opened in Singapore, another 2 in Shanghai, China and 1 in Bali, Indonesia.<ref>“Sweet success”. ''The Straits Times.'' November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref> In 2016, Bakerzin’s 17 outlets across Singapore, Indonesia, Thailand and Malaysia reportedly earned an annual revenue of S$20 million to $25 million.<ref>“Bakerzin boss decides to go slow on Vietnam venture”. ''The Business Times.'' May 4, 2006. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref>
===Change in leadership===
===Change in leadership===
Daniel sold Bakerzin Holding Pte Ltd, the company managing Bakerzin, in 2007. However, he remained as the Chief Executive Officer (CEO). Daniel resigned from his position on 30 October 2013. Mr Lawrence Lim was made interim CEO.<ref>“Bakerzin founder resigns”.''The Straits Times''. November 1, 2013. Accessed August 20, 2019. Retrieved from NewspaperSG.</ref>
Daniel sold Bakerzin Holding Pte Ltd, the company managing Bakerzin, in 2007. However, he remained as the Chief Executive Officer (CEO). Daniel resigned from his position on 30 October 2013. Mr Lawrence Lim was made interim CEO.<ref>“Bakerzin founder resigns”.''The Straits Times''. November 1, 2013. Accessed August 20, 2019. Retrieved from NewspaperSG.</ref>


==Collaborations and workshops==
==Community & collaborations==
In September 2007, Bakerzin collaborated with Lee Hwa Jewellery to launch a new concept store called Lee Hwa Diamond Gallery in Wisma Atria. Lee Hwa showcased specially curated jewellery pieces for the store, while Bakerzin sold desserts inspired by the jewellery collection.<ref>“Coffee, tea, or jewellery?”. ''The Straits Times.'' September 13, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref>
In September 2007, Bakerzin collaborated with Lee Hwa Jewellery to launch a new concept store called Lee Hwa Diamond Gallery in Wisma Atria. Lee Hwa showcased specially curated jewellery pieces for the store, while Bakerzin sold desserts inspired by the jewellery collection.<ref>“Coffee, tea, or jewellery?”. ''The Straits Times.'' September 13, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref> In June 2014, Bakerzin collaborated with an online artisanal ice cream shop named “The Inspired Chef” to create a new flavour for Father’s Day called White Chocolate and Black Sesame ice cream.<ref>“Food”. ''The Straits Times.'' June 6, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref> Other than collaborations with established brands, Bakerzin has contributed to social causes in Singapore. In 2011, Bakerzin gave away 12,000 slices of New York and Oreo cheesecake for donations to the Children’s Cancer Society.<ref>“Get involved”. ''The Straits Times.'' July 23, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
 
===Bakerzin Kids Baking Studio===
 
In 2009, Bakerzin opened a children’s baking school called Bakerzin Kids Baking Studio at UE Square. The workshops aimed to teach children baking and decorating. Children are exposed to more complicated recipes such as gingerbread house and fruit tarts, apart from being taught how to bake cookies and cupcakes.<ref>“Kids in the kitchen”. ''The Straits Times''. March 8, 2009. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref> In 2011, the baking school increased the frequency of its sessions, holding 3 instead of 2 classes a day over the weekends. It took in 12 to 16 students per workshop.<ref>“Make way for JUNIOR CHEFS”. ''The Straits Times''. March 6, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
In June 2014, Bakerzin collaborated with an online artisanal ice cream shop named “The Inspired Chef” to create a new flavour for Father’s Day called White Chocolate and Black Sesame ice cream.<ref>“Food”. ''The Straits Times.'' June 6, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
 
 
Other than collaborations with established brands, Bakerzin has contributed to social causes in Singapore. In 2011, Bakerzin gave away 12,000 slices of New York and Oreo cheesecake for donations to the Children’s Cancer Society.<ref>“Get involved”. ''The Straits Times.'' July 23, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
 
===Bakerzin Kids Baking Studio (2009)===
In 2009, Bakerzin opened a children’s baking school called Bakerzin Kids Baking Studio at UE Square. The workshops aimed to teach children baking and decorating. Children are exposed to more complicated recipes such as gingerbread house and fruit tarts, apart from being taught how to bake cookies and cupcakes.<ref>“Kids in the kitchen”. ''The Straits Times''. March 8, 2009. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref>
 
 
In 2011, the baking school increased the frequency of its sessions, holding 3 instead of 2 classes a day over the weekends. It took in 12 to 16 students per workshop.<ref>“Make way for JUNIOR CHEFS”. ''The Straits Times''. March 6, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
 
==Product innovation==
==Product innovation==
Bakerzin is well known for its desserts, with new desserts during festive seasons such as Chinese New Year, Mid-Autumn Festival and Christmas.<ref>“Sweet success”. ''The Straits Times.'' November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref>
Bakerzin is well known for its desserts, with new desserts during festive seasons such as Chinese New Year, Mid-Autumn Festival and Christmas.<ref>“Sweet success”. ''The Straits Times.'' November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref>
Line 67: Line 39:
!Year
!Year
!Festive Items
!Festive Items
!Refs.
|-
|-
|2019
|2019
|Cookies collection: Matcha, coffee, black sesame and coconut chia seed flavours<ref>Quek, Eunice. "Chinese New Year Snacks worth the Calories." ''The Straits Times''. February 02, 2019. Accessed August 21, 2019. Retrieved from:  https://www.straitstimes.com/lifestyle/food/snacks-worth-the-calories</ref>
|Cookies collection: Matcha, coffee, black sesame and coconut chia seed flavours
|<ref>Quek, Eunice. "Chinese New Year Snacks worth the Calories." ''The Straits Times''. February 02, 2019. Accessed August 21, 2019. Retrieved from:  https://www.straitstimes.com/lifestyle/food/snacks-worth-the-calories</ref>
|-
|-
|2017<ref>Baker, Jalelah Abu, and Melissa Lin. "What's Available This Time." ''The Straits Times.'' January 15, 2017. Accessed August 21, 2019. Retrieved from:  https://www.straitstimes.com/singapore/whats-available-this-time-new-buys</ref>
| rowspan="2" |2017
|Fish floss pineapple tarts
|Fish floss pineapple tarts
 
| rowspan="2" |<ref>Baker, Jalelah Abu, and Melissa Lin. "What's Available This Time." ''The Straits Times.'' January 15, 2017. Accessed August 21, 2019. Retrieved from:  https://www.straitstimes.com/singapore/whats-available-this-time-new-buys</ref>
Lemongrass pineapple tarts
|-
|Lemongrass pineapple tarts
|-
|-
|2016
|2016
|Parmesan Cheese Pineapple Tarts<ref>Mendoza, Don. "Novel Takeaways for Chinese New Year." ''TODAYonline''. January 27, 2016. Accessed August 21, 2019. https://www.todayonline.com/lifestyle/food/novel-takeaways-chinese-new-year</ref>
|Parmesan Cheese Pineapple Tarts
|<ref>Mendoza, Don. "Novel Takeaways for Chinese New Year." ''TODAYonline''. January 27, 2016. Accessed August 21, 2019. https://www.todayonline.com/lifestyle/food/novel-takeaways-chinese-new-year</ref>
|-
|-
|2014
|2014
|Yuzu Yuan Bao Pineapple Tarts. The tarts are shaped like gold ingots.<ref>“Snack attack”. ''The Straits Times.'' January 26, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|Yuzu Yuan Bao Pineapple Tarts
|<ref>“Snack attack”. ''The Straits Times.'' January 26, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|-
|-
|2013
|2013
|Pineapple paste with egg yolk "good luck" pastry<ref>“New take on old favourites”. ''The Business Times''. January 19, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG. </ref>
|Pineapple paste with egg yolk "good luck" pastry
|<ref>“New take on old favourites”. ''The Business Times''. January 19, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG. </ref>
|-
|-
|2011
|2011
|Handmade mochi balls<ref>“A CNY feast to remember”. ''The Straits Times.'' January 29, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>: Black sesame, green tea mochi and red bean paste, yam and sweet potato flavours.
|Handmade mochi balls in assorted flavours
|<ref>“A CNY feast to remember”. ''The Straits Times.'' January 29, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|-
|-
|2010
|2010
|Lemon Cake<ref>“Spring for these”. ''The Straits Times.'' February 5, 2010. Accessed August 22, 2019. Retrieved from NewspaperSG. </ref>
|Lemon Cake
|<ref>“Spring for these”. ''The Straits Times.'' February 5, 2010. Accessed August 22, 2019. Retrieved from NewspaperSG. </ref>
|}
|}


Line 97: Line 77:
!Year
!Year
!Seasonal Cakes
!Seasonal Cakes
!Refs.
|-
| rowspan="2" |2019
|Orh Nee Mochi: Pink chocolate glazed cake with sponge layers, violet yam cream and chewy mini mochi.
| rowspan="2" |<ref>Bakerzin. "This Mother's Day, Bakerzin Unveils New Sweet Treats for Mums!" ''Bakerzin.'' April 12, 2019. Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/news-item/1727/this-mother-s-day-bakerzin-unveils-new-sweet-treats-for-mums/</ref>
|-
|-
|2019
|Queen of Decadence: Chocolate cake with chocolate sponge layers and chocolate cream.
|Orh Nee Mochi. Pink chocolate glazed cake with sponge layers, violet yam cream and chewy mini mochi.<ref>Bakerzin. "This Mother's Day, Bakerzin Unveils New Sweet Treats for Mums!" ''Bakerzin.'' April 12, 2019. Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/news-item/1727/this-mother-s-day-bakerzin-unveils-new-sweet-treats-for-mums/</ref>
 
Queen of Decadence. Chocolate cake with chocolate sponge layers and chocolate cream.<ref>Bakerzin. "This Mother's Day, Bakerzin Unveils New Sweet Treats for Mums!" ''Bakerzin.'' April 12, 2019. Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/news-item/1727/this-mother-s-day-bakerzin-unveils-new-sweet-treats-for-mums/</ref>
|-
|-
|2015
|2015
|Pure Love. Bright pink dragonfruit sponge cake with white cream cheese.<ref>Yeoh, Wee Teck. "Mum Will Be Spoilt for Choice." ''AsiaOne.'' April 29, 2015. Accessed August 21, 2019. Retrieved from https://www.asiaone.com/food/mum-will-be-spoilt-choice?amp</ref>
|Pure Love: Bright pink dragonfruit sponge cake with white cream cheese.
|<ref>Yeoh, Wee Teck. "Mum Will Be Spoilt for Choice." ''AsiaOne.'' April 29, 2015. Accessed August 21, 2019. Retrieved from https://www.asiaone.com/food/mum-will-be-spoilt-choice?amp</ref>
|-
| rowspan="2" |2014
|Tangy Bianco: Madeleine cake infused with orange zest, layered with tangerine jelly and white chocolate-earl grey mousse.
| rowspan="2" |<ref>“Food”. ''The Straits Times.'' May 2, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|-
|Nutti Yuzu: Hazelnut sponge cake with yuzu mousse, hazelnut dacquoise and coated with yellow-tinted white chocolate.
|-
|-
|2014<ref>“Food”. ''The Straits Times.'' May 2, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
| rowspan="2" |2013
|Tangy Bianco. Madeleine cake infused with orange zest, layered with tangerine jelly and white chocolate-earl grey mousse.
|Cheeky Apricot: Italian sponge cake layered with 12-year-old Macallan infused apricot mousse and raspberry jelly and covered with a white chocolate glaze.
 
| rowspan="2" |<ref>“Mum’s not cooking”. ''Today.'' May 4, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG. </ref>
Nutti Yuzu. Hazelnut sponge cake with yuzu mousse, hazelnut dacquoise and coated with yellow-tinted white chocolate.
|-
|-
|2013<ref>“Mum’s not cooking”. ''Today.'' May 4, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG. </ref>
|Riviera: Italian-style almond genoise cake layered with cherry mousse and Iranian pistachio cream custard and dressed in striking red chocolate dust.
|Cheeky Apricot. Italian sponge cake layered with 12-year-old Macallan infused apricot mousse and raspberry jelly and covered with a white chocolate glaze.
 
Riviera. Italian-style almond genoise cake layered with cherry mousse and Iranian pistachio cream custard and dressed in striking red chocolate dust.
|}
|}


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{| class="wikitable"
{| class="wikitable"
!Year
!Year
!Festive Items (Mooncake Collections)
!Mooncake Collection
!Refs.
|-
| rowspan="2" |2019
|Boba Love (Snow Skin Mooncakes): Pearl yuan yang, kanten passionfruit mango, kanten matcha red bean pomelo flavours
| rowspan="2" |<ref>Quek, Eunice. "Bubble Economy: Mooncake Sellers Ride on Bubble Tea Trend." ''The Straits Times.'' August 21, 2019. Accessed August 21, 2019. Retrieved from:  https://www.straitstimes.com/lifestyle/food/bubble-economy</ref>
|-
|-
|2019<ref>Quek, Eunice. "Bubble Economy: Mooncake Sellers Ride on Bubble Tea Trend." ''The Straits Times.'' August 21, 2019. Accessed August 21, 2019. Retrieved from: https://www.straitstimes.com/lifestyle/food/bubble-economy</ref>
|Fruity Fun (Snow Skin Mooncakes): Lychee chia seed, orange chia seed, strawberry chia seed, honeydew chia seed flavours
|Boba Love Collection (Snow Skin Mooncakes): Pearl yuan yang, kanten passionfruit mango, kanten matcha red bean pomelo flavours
|-
 
| rowspan="2" |2018
Fruity Fun Collection (Snow Skin Mooncakes): Lychee chia seed, orange chia seed, strawberry chia seed, honeydew chia seed flavours
|La Brilliance: Low-sugar mooncakes with pandan, beetroot gula melaka, charcoal tangerine red bean and osmanthus flavours
| rowspan="2" |<ref>Bakerzin. "Best Snowskin Mooncake Singapore: Mooncake Delivery Singapore." ''Bakerzin.'' Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/mooncake/</ref><ref>Bakerzin. "Bakerzin Launches La Brilliance Mooncake Collection 2018." ''Bakerzin.'' July 17, 2018. Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/news-item/1510/bakerzin-launches-la-brilliance-mooncake-collection-2018/</ref>
|-
|-
|2018<ref>Bakerzin. "Best Snowskin Mooncake Singapore: Mooncake Delivery Singapore." ''Bakerzin.'' Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/mooncake/</ref>
|Tipsy Treats: Apple Vodka, Butterscotch Baileys, Latte Kahlua and Coconut Liqueur flavours.
|La Brilliance Collection: Low-sugar mooncakes with pandan, beetroot gula melaka, charcoal tangerine red bean and osmanthus flavours<ref>Bakerzin. "Bakerzin Launches La Brilliance Mooncake Collection 2018." ''Bakerzin.'' July 17, 2018. Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/news-item/1510/bakerzin-launches-la-brilliance-mooncake-collection-2018/</ref>
 
Tipsy Treats Collection: Apple Vodka, Butterscotch Baileys, Latte Kahlua and Coconut Liqueur flavours.
|-
|-
|2017
|2017
|Bold Collection: Ginger, tom yum, American ginseng and sakura ebi flavoured moon cakes.<ref>Tan, Rebecca Lynne. "Weird and Wacky Mooncake Flavours." ''The Straits Times.'' September 15, 2017. Accessed August 21, 2019. Retrieved from: https://www.straitstimes.com/lifestyle/over-the-moon</ref>
|Bold: Ginger, tom yum, American ginseng and sakura ebi flavoured moon cakes.
|<ref>Tan, Rebecca Lynne. "Weird and Wacky Mooncake Flavours." ''The Straits Times.'' September 15, 2017. Accessed August 21, 2019. Retrieved from: https://www.straitstimes.com/lifestyle/over-the-moon</ref>
|-
|-
|2016
|2016
|Salted egg custard mooncake<ref>Mendoza, Don. "This Year's Mooncake Selection Sees the Salted Egg Yolk Craze Coming Full Circle." ''TODAYonline.'' September 02, 2016. Accessed August 21, 2019. Retrieved from:   https://www.todayonline.com/lifestyle/food/years-mooncake-selection-sees-salted-egg-yolk-craze-coming-full-circle</ref>
|Salted egg custard mooncake
|<ref>Mendoza, Don. "This Year's Mooncake Selection Sees the Salted Egg Yolk Craze Coming Full Circle." ''TODAYonline.'' September 02, 2016. Accessed August 21, 2019. Retrieved from:   https://www.todayonline.com/lifestyle/food/years-mooncake-selection-sees-salted-egg-yolk-craze-coming-full-circle</ref>
|-
| rowspan="2" |2015
|Celebration Range: Mung bean and peanut snow skin mooncake
|<ref>Mendoza, Don. "Soya Sauce or Ginger Flower Flavoured Mooncakes, Anyone?" ''TODAYonline.'' September 03, 2015. Accessed August 21, 2019. Retrieved from: https://www.todayonline.com/lifestyle/food/soya-sauce-or-ginger-flower-flavoured-mooncakes-anyone.</ref>
|-
|Mini Momo (butter bean flour shell): Osmanthus Lotus, Purple Sweet Potato and Water Chestnut, Egg Custard and Green Tea Kumquat flavours
|<ref>Yeoh, Wee Teck. "Season of the Fruit Cake." ''The New Paper''. November 25, 2016. Accessed August 21, 2019. Retrieved from:  https://www.tnp.sg/m/makan/season-fruit-cake</ref>
|-
|-
|2015
| rowspan="2" |2014
|Celebration Range: Mung bean and peanut snow skin mooncake<ref>Mendoza, Don. "Soya Sauce or Ginger Flower Flavoured Mooncakes, Anyone?" ''TODAYonline.'' September 03, 2015. Accessed August 21, 2019. Retrieved from: https://www.todayonline.com/lifestyle/food/soya-sauce-or-ginger-flower-flavoured-mooncakes-anyone.</ref>
|Bliss Collection: White lotus paste filling with whisky-flavoured white chocolate truffle
 
|<ref>“[http://eresources.nlb.gov.sg/newspapers/Digitised/Article/today20140814-1.2.58.2.1?ST=1&AT=search&k=Over%20the%20moon%20mooncakes%20continue%20to%20inspire%20novel%20adaptations&QT=over,the,moon,mooncakes,continue,to,inspire,novel,adaptations&oref=article Over the moon: mooncakes continue to inspire novel adaptations]”. ''Today.'' August 14, 2014. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref>
Mini Momo Collection (butter bean flour shell): Osmanthus Lotus, Purple Sweet Potato and Water Chestnut, Egg Custard and Green Tea Kumquat flavours<ref>Yeoh, Wee Teck. "Season of the Fruit Cake." ''The New Paper''. November 25, 2016. Accessed August 21, 2019. Retrieved from:  https://www.tnp.sg/m/makan/season-fruit-cake</ref>
|-
|-
|2014
|Joy Collection: Pandan lotus snow skin, purple sweet potato, yam snow skin and sweet potato flavours
|Bliss Collection: White lotus paste filling with whisky-flavoured white chocolate truffle<ref>“[http://eresources.nlb.gov.sg/newspapers/Digitised/Article/today20140814-1.2.58.2.1?ST=1&AT=search&k=Over%20the%20moon%20mooncakes%20continue%20to%20inspire%20novel%20adaptations&QT=over,the,moon,mooncakes,continue,to,inspire,novel,adaptations&oref=article Over the moon: mooncakes continue to inspire novel adaptations]”. ''Today.'' August 14, 2014. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref>
|<ref>“Mooncakes to make you BEAM”. ''The New Paper.'' August 6, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
Joy Collection: Pandan lotus snow skin, purple sweet potato, yam snow skin and sweet potato flavours<ref>“Mooncakes to make you BEAM”. ''The New Paper.'' August 6, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|-
|-
|2012
|2012
|Liqueur truffle mooncakes: Brandied cherries, pink champagne, rum and raisin, and single-malt whisky flavours.<ref>“Snowskin”. ''The Straits Times.'' August 19, 2012. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|Liqueur truffle mooncakes: Brandied cherries, pink champagne, rum and raisin, and single-malt whisky flavours.
|<ref>“Snowskin”. ''The Straits Times.'' August 19, 2012. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|-
|-
|2011
| rowspan="2" |2011
|Heavenly Collection (mini snow skin mooncakes): Brandied cherries, pink champagne, rum and raisin, or single-malt whiskey flavours.<ref>“Mid-Autumn melange”. ''Today.'' August 19, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|Heavenly (mini snow skin mooncakes): Brandied cherries, pink champagne, rum and raisin, or single-malt whiskey flavours.
 
|<ref>“Mid-Autumn melange”. ''Today.'' August 19, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
Festive mochi: Black sesame and peanut, orange and green tea, peanut, yam, green bean barley, orange matcha red bean flavours.<ref>“Off-the-eaten-track snacks”. ''The Business Times.'' January 22, 2011. Retrieved from NewspaperSG.</ref>
|-
|Festive mochi: Black sesame and peanut, orange and green tea, peanut, yam, green bean barley, orange matcha red bean flavours.
|<ref>“Off-the-eaten-track snacks”. ''The Business Times.'' January 22, 2011. Retrieved from NewspaperSG.</ref>
|-
|-
|2009
|2009
|Midnight Snow Skin Mooncakes: Sweet lotus and black sesame paste, with a white chocolate truffle heart filled with chocolate ganache.<ref>“New moon rising”. ''Today.'' September 12, 2009. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|Midnight Snow Skin Mooncakes: Sweet lotus and black sesame paste, with a white chocolate truffle heart filled with chocolate ganache.
|<ref>“New moon rising”. ''Today.'' September 12, 2009. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|-
|-
|2005
|2005
|Japanese-style baked skin and snow skin mooncakes.<ref>“Wasabi and other weird flavours”. ''The Straits Times''. August 28, 2005. Accessed August 20, 2019. Retrieved from NewspaperSG.</ref><ref>“[http://eresources.nlb.gov.sg/newspapers/Digitised/Article/today20050901-1.2.73.2?ST=1&AT=search&k=%22a%20taste%20of%20autumn%22&QT=%22atasteofautumn%22&oref=article A taste of autumn]”. ''Today.'' September 1, 2005. Accessed August 22, 2019. Retrieved from NewspaperSG. '' ''</ref>
|Japanese-style baked skin and snow skin mooncakes.
|<ref>“Wasabi and other weird flavours”. ''The Straits Times''. August 28, 2005. Accessed August 20, 2019. Retrieved from NewspaperSG.</ref><ref>“[http://eresources.nlb.gov.sg/newspapers/Digitised/Article/today20050901-1.2.73.2?ST=1&AT=search&k=%22a%20taste%20of%20autumn%22&QT=%22atasteofautumn%22&oref=article A taste of autumn]”. ''Today.'' September 1, 2005. Accessed August 22, 2019. Retrieved from NewspaperSG. '' ''</ref>
|}
|}


Line 169: Line 169:
!Year
!Year
!Festive Items
!Festive Items
!Refs.
|-
|-
|2018
|2018
|Durian drip coffee with durian mochi<ref>Martin, Mayo. "Durian Cold Drip Coffee Is Actually a Thing – with Durian Mochi on the Side." ''CNA Lifestyle.'' December 07, 2018. Accessed August 21, 2019. Retrieved from: https://cnalifestyle.channelnewsasia.com/dining/durian-coffee-mochi-cold-drip-coffee-bakerzin-11009082</ref>
|Durian drip coffee with durian mochi
|<ref>Martin, Mayo. "Durian Cold Drip Coffee Is Actually a Thing – with Durian Mochi on the Side." ''CNA Lifestyle.'' December 07, 2018. Accessed August 21, 2019. Retrieved from: https://cnalifestyle.channelnewsasia.com/dining/durian-coffee-mochi-cold-drip-coffee-bakerzin-11009082</ref>
|-
|-
|2017
|2017
|Gochujang Capon<ref>Quek, Eunice. "Turn up the Spice: Turkeys This Christmas Are Hot." ''The Straits Times.'' December 05, 2017. Accessed August 21, 2019. Retrieved from: https://www.straitstimes.com/lifestyle/food/turn-up-the-spice-turkeys-this-christmas-are-hot</ref>
|Gochujang Capon
|<ref>Quek, Eunice. "Turn up the Spice: Turkeys This Christmas Are Hot." ''The Straits Times.'' December 05, 2017. Accessed August 21, 2019. Retrieved from: https://www.straitstimes.com/lifestyle/food/turn-up-the-spice-turkeys-this-christmas-are-hot</ref>
|-
|-
|2016
|2016
|Galette De Rois. A traditional pastry consumed on the 12th day of Christmas.<ref>The Straits Times. "What to Take to a Festive Party: The Sweet Stuff." ''The Straits Times.'' December 17, 2016. Accessed August 21, 2019. Retrieved from:  https://www.straitstimes.com/lifestyle/food/what-to-take-to-a-festive-party-the-sweet-stuff</ref>
|Galette De Rois. A traditional pastry consumed on the 12th day of Christmas.
|<ref>The Straits Times. "What to Take to a Festive Party: The Sweet Stuff." ''The Straits Times.'' December 17, 2016. Accessed August 21, 2019. Retrieved from:  https://www.straitstimes.com/lifestyle/food/what-to-take-to-a-festive-party-the-sweet-stuff</ref>
|-
|-
|2015
|2015
|Fusion Ham<ref>The Straits Times. "Takeaway Christmas Turkey." ''The Straits Times''. October 14, 2016. Accessed August 21, 2019. Retrieved from: https://www.straitstimes.com/lifestyle/food/takeaway-christmas-turkey</ref>
|Fusion Ham
|<ref>The Straits Times. "Takeaway Christmas Turkey." ''The Straits Times''. October 14, 2016. Accessed August 21, 2019. Retrieved from: https://www.straitstimes.com/lifestyle/food/takeaway-christmas-turkey</ref>
|-
|-
|2014
|2014
|Tropical Christmas Cake<ref>“Come all ye sweet tooth”. ''The New Paper.'' December 3, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|Tropical Christmas Cake
|<ref>“Come all ye sweet tooth”. ''The New Paper.'' December 3, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|-
|-
|2013
|2013
|Bakerzin Macaron Tree, made of 28 red and white handmade macarons.<ref>“Christmas Sugar Rush”. ''The New Paper.'' November 27, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|Bakerzin Macaron Tree, made of 28 red and white handmade macarons.
|<ref>“Christmas Sugar Rush”. ''The New Paper.'' November 27, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|-
|-
|2012
|2012
|Christmas Dream. Chocolate sponge cake layered with brandy-spiked chocolate.<ref>Ladyironchef. "CHRISTMAS LOG CAKES SINGAPORE 2012." ''Ladyironchef'' (blog), December 17, 2012. Accessed August 22, 2019. Retrieved from:  https://www.ladyironchef.com/2012/12/christmas-log-cakes-singapore-2012/</ref>
|Christmas Dream. Chocolate sponge cake layered with brandy-spiked chocolate.
|<ref>Ladyironchef. "CHRISTMAS LOG CAKES SINGAPORE 2012." ''Ladyironchef'' (blog), December 17, 2012. Accessed August 22, 2019. Retrieved from:  https://www.ladyironchef.com/2012/12/christmas-log-cakes-singapore-2012/</ref>
|-
|-
|2011
|2011
|Log of Good Cheer<ref>“Choc-a-block with Good Cheer”. ''The Straits Times.'' December 11, 2011, Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|Log of Good Cheer
|<ref>“Choc-a-block with Good Cheer”. ''The Straits Times.'' December 11, 2011, Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>
|-
|-
|2007
|2007
|Ispahan Rose, a macaron log cake. The name was inspired by the rose-scented Ispahan macarons created by the famous French pastry chef Pierre Herme.<ref>“Sweet success”. ''The Straits Times.'' November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref>
|Ispahan Rose, a macaron log cake. The name was inspired by the rose-scented Ispahan macarons created by the famous French pastry chef Pierre Herme.
|<ref>“Sweet success”. ''The Straits Times.'' November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG. </ref>
|}
|}


===Valentine's Day (2007)<ref>“Sex rated”. ''The Straits Times.'' February 1, 2007. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>===
===Valentine's Day (2007)===
For Valentine’s Day in 2007, Bakerzin created three types of cakes with sexual images on the cakes. The R21 cake featured two pieces of Kamasutra chocolates on top of a flourless chocolate cake with caramelised bananas in the middle. Meanwhile, the M18 cake has “one naughty chocolate” on top of a dark chocolate mousse and brandied cherry filling. The NC16 cake is a light sponge covered with fresh cream and comes with strawberries, raspberries and blueberries in and on the cake.
For Valentine’s Day in 2007, Bakerzin created three types of cakes with sexual images on the cakes. The R21 cake featured two pieces of Kamasutra chocolates on top of a flourless chocolate cake with caramelised bananas in the middle. Meanwhile, the M18 cake has “one naughty chocolate” on top of a dark chocolate mousse and brandied cherry filling. The NC16 cake is a light sponge covered with fresh cream and comes with strawberries, raspberries and blueberries in and on the cake.<ref>“Sex rated”. ''The Straits Times.'' February 1, 2007. Accessed August 22, 2019. Retrieved from NewspaperSG.</ref>


==Newsworthy incidents==
==Newsworthy incidents==
===Tap water ban (2006)===
In 2006, Bakerzin was one of the companies that imposed a ban on serving tap water. The ban was to reduce the likelihood of customers “abusing” all-day-dining cafes like Bakerzin. Customers had to purchase bottled mineral water instead. This led to some customers boycotting Bakerzin.<ref>“Still water woes run deep”. ''The Straits Times''. April 9, 2006. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref>
In 2006, Bakerzin was one of the companies that imposed a ban on serving tap water. The ban was to reduce the likelihood of customers “abusing” all-day-dining cafes like Bakerzin. Customers had to purchase bottled mineral water instead. This led to some customers boycotting Bakerzin.<ref>“Still water woes run deep”. ''The Straits Times''. April 9, 2006. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref>


 
===Increased hygiene practices (2007)===
Following Prima Deli's food fiasco on 5 December 2007, Bakerzin stepped up its hygiene practices. They installed a CCTV camera to monitor food handlers and had 3 quality assurance officers who did daily rounds in the kitchen. The company conducted routine hand, table and equipment swabs to test for cleanliness.<ref>“Kitchen horrors”. ''The Straits Times''. December 16, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref> Workers had “their names pinned on a notice board” if they failed the hand swab test. Daniel mentioned that a three-week shut down would result in Bakerzin losing S$700,000.<ref>“Bakeries up checks after PrimaDeli fiasco”. ''The Straits Times''. December 21, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref>
Following Prima Deli's food fiasco on 5 December 2007, Bakerzin stepped up its hygiene practices. They installed a CCTV camera to monitor food handlers and had three quality assurance officers who did daily rounds in the kitchen. The company conducted routine hand, table and equipment swabs to test for cleanliness.<ref>“Kitchen horrors”. ''The Straits Times''. December 16, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref> Workers had “their names pinned on a notice board” if they failed the hand swab test. Bakerzin's founder, Daniel Tay mentioned that a three-week shut down would result in Bakerzin losing S$700,000.<ref>“Bakeries up checks after PrimaDeli fiasco”. ''The Straits Times''. December 21, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.</ref>


==References / Citations==
==References / Citations==
[[Category:Singapore Brands]]
[[Category:Singapore Brands]]
<references />
<references />

Latest revision as of 18:58, 9 October 2020

The Bakerzin logo. Photo from Bakerzin's Facebook.

Bakerzin is a Singapore-owned French-inspired patisserie chain that was founded by Daniel Tay, a professional baker, in 1998. Originally called Baker’s Inn, the brand was renamed “Bakerzin” in 2004. In October 2020, it was reported that Bakerzin has closed its five Singapore outlets.[1]

Baker’s Inn (1998 - 2004)

Daniel Tay, the founder of Bakerzin. Photo from AspirantSG.

Origins

Bakerzin started as Baker’s Inn at Hong Heng Mansion, a condominium complex in Sembawang.[2] In 1998, Baker’s Inn was a patisserie catering to wholesale orders and supplying French bread and pastries to restaurants and hotels. Baker’s Inn introduced macarons to its repertoire in 1999.[3] In a 2013 interview, Daniel Tay mentioned that Baker’s Inn started off as a wholesale business as it took a longer time to establish a reputation in retail.[4] In early 2000, Baker’s Inn moved from Sembawang to Millenia Walk. Sushi Tei became a business partner in late 2001, with a 55% ownership of Baker’s Inn. The other 45% is owned by Seng Choon Confectionery, which is owned by Daniel, his father and two of his friends.[5]

Early expansion in Singapore

Baker’s Inn first expanded with outlets at United Square and Atrium@Orchard. There was also a Baker's Inn outlet in Jakarta where a specialised chef was hired to conceptualise localised dishes for the Indonesian market.[6] Daniel believed in having a real French bakery that serves good quality pastries and bread that are made from scratch. Baker’s Inn’s retail arm did well due to the lack of “real French pastry shops” in Singapore at the time.[7] In 2003, Baker’s Inn introduced dinner courses in its restaurants, featuring fusion dishes such as the otah bruschetta.[8]

Bakerzin (2004 - present)

Bakerzin's dining restaurant at Gardens By The Bay. Photo from Gardens By The Bay.

Baker’s Inn was renamed Bakerzin in 2004 to trademark the brand name.[9] In 2019, Bakerzin opened an outlet at Raffles Hospital that served a healthier menu with salad bowls, artisanal bread, sandwiches and other hot items.[10] As of 2020, Bakerzin has five outlets islandwide: Farrer Park Station, Gardens By the Bay, Maju Avenue, United Square and Raffles Hospital.[11]

Further growth in Singapore

In 2006, Bakerzin’s sales amounted to $12 million. At the time, it had six outlets islandwide at Millenia Walk, Paragon, Vivo City, United Square, Raffles City and Takashimaya. In a 2012 interview, Daniel Tay revealed that Bakerzin spends between S$20,00 and S$30,000 on food photography and menu design.[12] In 2016, Bakerzin opened a sister brand, Nom La La, at Safra Punggol. It is a casual dining cafe serving Asian and Western food.[13]

Central kitchen (2006)

Bakerzin’s central kitchen at Harper Road had a gastro-laboratory. Set up in 2006, the lab was meant for the creation of new products, from brainstorming to packaging. The 800 sq ft laboratory was equipped with industrial cooking equipment, including ovens and an ice-cream maker.The laboratory came along with an expansion of Bakerzin’s production facility and cost about S$70,000.[14]

Expansion overseas

A Bakerzin dining outlet in Jakarta, Indonesia. Photo from Jakarta 100 Bars.

Bakerzin set up an outlet in Bangkok, Thailand in 2006. However, an unsuitable business partner in Thailand forced him to close the outlet, barely a year after it opened. Bakerzin reportedly incurred “a six-figure loss”.[15] In 2007, Bakerzin had 12 overseas outlets, spanning Malaysia, Indonesia, China and the United States, with plans to open seven more outlets in 2008.[16] In 2016, Bakerzin’s 17 outlets across Singapore, Indonesia, Thailand and Malaysia reportedly earned an annual revenue of S$20 million to $25 million.[17]

United States of America

In January 2007, Bakerzin branched into the United States of America, opening an outlet in Tucson, Arizona. The business aimed to set up 500 outlets in the United States. Bakerzin’s franchise partner was a Chinese-Indonesian who lives in Tucson and owns 5 Chinese restaurants in the city.[18] However, the outlet was shut in November 2007 due to mismanagement by the franchisee.[19]

Change in leadership

Daniel sold Bakerzin Holding Pte Ltd, the company managing Bakerzin, in 2007. However, he remained as the Chief Executive Officer (CEO). Daniel resigned from his position on 30 October 2013. Mr Lawrence Lim was made interim CEO.[20]

Community & collaborations

In September 2007, Bakerzin collaborated with Lee Hwa Jewellery to launch a new concept store called Lee Hwa Diamond Gallery in Wisma Atria. Lee Hwa showcased specially curated jewellery pieces for the store, while Bakerzin sold desserts inspired by the jewellery collection.[21] In June 2014, Bakerzin collaborated with an online artisanal ice cream shop named “The Inspired Chef” to create a new flavour for Father’s Day called White Chocolate and Black Sesame ice cream.[22] Other than collaborations with established brands, Bakerzin has contributed to social causes in Singapore. In 2011, Bakerzin gave away 12,000 slices of New York and Oreo cheesecake for donations to the Children’s Cancer Society.[23]

Bakerzin Kids Baking Studio

In 2009, Bakerzin opened a children’s baking school called Bakerzin Kids Baking Studio at UE Square. The workshops aimed to teach children baking and decorating. Children are exposed to more complicated recipes such as gingerbread house and fruit tarts, apart from being taught how to bake cookies and cupcakes.[24] In 2011, the baking school increased the frequency of its sessions, holding 3 instead of 2 classes a day over the weekends. It took in 12 to 16 students per workshop.[25]

Product innovation

Bakerzin is well known for its desserts, with new desserts during festive seasons such as Chinese New Year, Mid-Autumn Festival and Christmas.[26]

Chinese New Year

Bakerzin's Yuan Bao pineapple tarts. Photo from Bakerzin.

Bakerzin is well-known for its award-winning pineapple tarts but also invents new festive goodies each year.

Year Festive Items Refs.
2019 Cookies collection: Matcha, coffee, black sesame and coconut chia seed flavours [27]
2017 Fish floss pineapple tarts [28]
Lemongrass pineapple tarts
2016 Parmesan Cheese Pineapple Tarts [29]
2014 Yuzu Yuan Bao Pineapple Tarts [30]
2013 Pineapple paste with egg yolk "good luck" pastry [31]
2011 Handmade mochi balls in assorted flavours [32]
2010 Lemon Cake [33]

Mother’s Day

The Orh Nee Mochi cake (left) and Queen of Decadence cake (right). Photo from Bakerzin.
Year Seasonal Cakes Refs.
2019 Orh Nee Mochi: Pink chocolate glazed cake with sponge layers, violet yam cream and chewy mini mochi. [34]
Queen of Decadence: Chocolate cake with chocolate sponge layers and chocolate cream.
2015 Pure Love: Bright pink dragonfruit sponge cake with white cream cheese. [35]
2014 Tangy Bianco: Madeleine cake infused with orange zest, layered with tangerine jelly and white chocolate-earl grey mousse. [36]
Nutti Yuzu: Hazelnut sponge cake with yuzu mousse, hazelnut dacquoise and coated with yellow-tinted white chocolate.
2013 Cheeky Apricot: Italian sponge cake layered with 12-year-old Macallan infused apricot mousse and raspberry jelly and covered with a white chocolate glaze. [37]
Riviera: Italian-style almond genoise cake layered with cherry mousse and Iranian pistachio cream custard and dressed in striking red chocolate dust.

Mid-Autumn Festival

Bakerzin's 2019 mooncake collection for the Mid-Autumn Festival. Photo from Bakerzin.
Year Mooncake Collection Refs.
2019 Boba Love (Snow Skin Mooncakes): Pearl yuan yang, kanten passionfruit mango, kanten matcha red bean pomelo flavours [38]
Fruity Fun (Snow Skin Mooncakes): Lychee chia seed, orange chia seed, strawberry chia seed, honeydew chia seed flavours
2018 La Brilliance: Low-sugar mooncakes with pandan, beetroot gula melaka, charcoal tangerine red bean and osmanthus flavours [39][40]
Tipsy Treats: Apple Vodka, Butterscotch Baileys, Latte Kahlua and Coconut Liqueur flavours.
2017 Bold: Ginger, tom yum, American ginseng and sakura ebi flavoured moon cakes. [41]
2016 Salted egg custard mooncake [42]
2015 Celebration Range: Mung bean and peanut snow skin mooncake [43]
Mini Momo (butter bean flour shell): Osmanthus Lotus, Purple Sweet Potato and Water Chestnut, Egg Custard and Green Tea Kumquat flavours [44]
2014 Bliss Collection: White lotus paste filling with whisky-flavoured white chocolate truffle [45]
Joy Collection: Pandan lotus snow skin, purple sweet potato, yam snow skin and sweet potato flavours [46]
2012 Liqueur truffle mooncakes: Brandied cherries, pink champagne, rum and raisin, and single-malt whisky flavours. [47]
2011 Heavenly (mini snow skin mooncakes): Brandied cherries, pink champagne, rum and raisin, or single-malt whiskey flavours. [48]
Festive mochi: Black sesame and peanut, orange and green tea, peanut, yam, green bean barley, orange matcha red bean flavours. [49]
2009 Midnight Snow Skin Mooncakes: Sweet lotus and black sesame paste, with a white chocolate truffle heart filled with chocolate ganache. [50]
2005 Japanese-style baked skin and snow skin mooncakes. [51][52]

Christmas

The promotional shot for Bakerzin's Durian Drip Coffee (2018).

In 2004, Bakerzin Introduced takeaway festive food for Christmas, such as roast turkey and beef and honey-glazed ham on their menu.[53]

Year Festive Items Refs.
2018 Durian drip coffee with durian mochi [54]
2017 Gochujang Capon [55]
2016 Galette De Rois. A traditional pastry consumed on the 12th day of Christmas. [56]
2015 Fusion Ham [57]
2014 Tropical Christmas Cake [58]
2013 Bakerzin Macaron Tree, made of 28 red and white handmade macarons. [59]
2012 Christmas Dream. Chocolate sponge cake layered with brandy-spiked chocolate. [60]
2011 Log of Good Cheer [61]
2007 Ispahan Rose, a macaron log cake. The name was inspired by the rose-scented Ispahan macarons created by the famous French pastry chef Pierre Herme. [62]

Valentine's Day (2007)

For Valentine’s Day in 2007, Bakerzin created three types of cakes with sexual images on the cakes. The R21 cake featured two pieces of Kamasutra chocolates on top of a flourless chocolate cake with caramelised bananas in the middle. Meanwhile, the M18 cake has “one naughty chocolate” on top of a dark chocolate mousse and brandied cherry filling. The NC16 cake is a light sponge covered with fresh cream and comes with strawberries, raspberries and blueberries in and on the cake.[63]

Newsworthy incidents

Tap water ban (2006)

In 2006, Bakerzin was one of the companies that imposed a ban on serving tap water. The ban was to reduce the likelihood of customers “abusing” all-day-dining cafes like Bakerzin. Customers had to purchase bottled mineral water instead. This led to some customers boycotting Bakerzin.[64]

Increased hygiene practices (2007)

Following Prima Deli's food fiasco on 5 December 2007, Bakerzin stepped up its hygiene practices. They installed a CCTV camera to monitor food handlers and had three quality assurance officers who did daily rounds in the kitchen. The company conducted routine hand, table and equipment swabs to test for cleanliness.[65] Workers had “their names pinned on a notice board” if they failed the hand swab test. Bakerzin's founder, Daniel Tay mentioned that a three-week shut down would result in Bakerzin losing S$700,000.[66]

References / Citations

  1. ↑ "Bakerzin Closes All 5 Outlets In S’pore, After Gracing Our Shores For More Than 20 Years". MustShare News. October 9, 2020. Accessed on 9 October 2020.
  2. ↑ “A smart turn from catwalk to cake walk”. The Straits Times. May 23, 2007. Accessed August 20, 2019. Retrieved from NewspaperSG.  
  3. ↑ “Sweet nothings”. The Straits Times. May 19, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG.
  4. ↑ “DESIGNER DOUGH”. The Business Times. December 3, 1999. Accessed August 20, 2019. Retrieved from NewspaperSG.
  5. ↑ “Corporate - The rise of Baker’s Inn”. The Edge Singapore. February 24, 2003. Accessed August 20, 2019. Retrieved from Factiva.
  6. ↑ “Corporate - The rise of Baker’s Inn”. The Edge Singapore. February 24, 2003. Accessed August 20, 2019. Retrieved from Factiva.
  7. ↑ “DESIGNER DOUGH.”. The Business Times. December 3, 1999. Accessed August 20, 2019. Retrieved from NewspaperSG.
  8. ↑ “Have your cake and eat another”. Today. December 22, 2003. Accessed August 20, 2019. Retrieved from NewspaperSG.
  9. ↑ “A smart turn from catwalk to cake walk”. The Straits Times. May 23, 2007. Accessed August 20, 2019. Retrieved from NewspaperSG.  
  10. ↑ "Open For Business: Culina at Como Dempsey, Bakerzin Raffles Hospital, Risky Business Cocktail Bar." The Straits Times. June 08, 2019. Accessed August 22, 2019. https://www.straitstimes.com/lifestyle/food/open-for-business-culina-at-como-dempsey-bakerzin-raffles-hospital-risky-business
  11. ↑ Bakerzin. "Locations • Bakerzin." Bakerzin. Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/locations/
  12. ↑ “Menu design: The good and bad”. The Straits Times. March 18, 2012. Accessed August 21, 2019. Retrieved from NewspaperSG.
  13. ↑ Goh, Kenneth. "Open For Business." The Straits Times. September 30, 2017. Accessed August 21, 2019. Retrieved from https://www.straitstimes.com/lifestyle/food/open-for-business-95
  14. ↑ “Cooking up new ideas”. The Straits Times. May 16, 2010. Accessed August 22, 2019. Retrieved from NewspaperSG.
  15. ↑ “Chilli crab in Tokyo?”. The Straits Times. September 14, 2008. Accessed August 21, 2019. Retrieved from NewspaperSG.
  16. ↑ “Sweet success”. The Straits Times. November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.
  17. ↑ “Bakerzin boss decides to go slow on Vietnam venture”. The Business Times. May 4, 2006. Accessed August 21, 2019. Retrieved from NewspaperSG.
  18. ↑ “Bakerzin goes to US”. The Straits Times. February 23, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.
  19. ↑ “Sweet success”. The Straits Times. November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.
  20. ↑ “Bakerzin founder resigns”.The Straits Times. November 1, 2013. Accessed August 20, 2019. Retrieved from NewspaperSG.
  21. ↑ “Coffee, tea, or jewellery?”. The Straits Times. September 13, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.
  22. ↑ “Food”. The Straits Times. June 6, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.
  23. ↑ “Get involved”. The Straits Times. July 23, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.
  24. ↑ “Kids in the kitchen”. The Straits Times. March 8, 2009. Accessed August 21, 2019. Retrieved from NewspaperSG.
  25. ↑ “Make way for JUNIOR CHEFS”. The Straits Times. March 6, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.
  26. ↑ “Sweet success”. The Straits Times. November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.
  27. ↑ Quek, Eunice. "Chinese New Year Snacks worth the Calories." The Straits Times. February 02, 2019. Accessed August 21, 2019. Retrieved from:  https://www.straitstimes.com/lifestyle/food/snacks-worth-the-calories
  28. ↑ Baker, Jalelah Abu, and Melissa Lin. "What's Available This Time." The Straits Times. January 15, 2017. Accessed August 21, 2019. Retrieved from:  https://www.straitstimes.com/singapore/whats-available-this-time-new-buys
  29. ↑ Mendoza, Don. "Novel Takeaways for Chinese New Year." TODAYonline. January 27, 2016. Accessed August 21, 2019. https://www.todayonline.com/lifestyle/food/novel-takeaways-chinese-new-year
  30. ↑ “Snack attack”. The Straits Times. January 26, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.
  31. ↑ “New take on old favourites”. The Business Times. January 19, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG.
  32. ↑ “A CNY feast to remember”. The Straits Times. January 29, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.
  33. ↑ “Spring for these”. The Straits Times. February 5, 2010. Accessed August 22, 2019. Retrieved from NewspaperSG.
  34. ↑ Bakerzin. "This Mother's Day, Bakerzin Unveils New Sweet Treats for Mums!" Bakerzin. April 12, 2019. Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/news-item/1727/this-mother-s-day-bakerzin-unveils-new-sweet-treats-for-mums/
  35. ↑ Yeoh, Wee Teck. "Mum Will Be Spoilt for Choice." AsiaOne. April 29, 2015. Accessed August 21, 2019. Retrieved from https://www.asiaone.com/food/mum-will-be-spoilt-choice?amp
  36. ↑ “Food”. The Straits Times. May 2, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.
  37. ↑ “Mum’s not cooking”. Today. May 4, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG.
  38. ↑ Quek, Eunice. "Bubble Economy: Mooncake Sellers Ride on Bubble Tea Trend." The Straits Times. August 21, 2019. Accessed August 21, 2019. Retrieved from: https://www.straitstimes.com/lifestyle/food/bubble-economy
  39. ↑ Bakerzin. "Best Snowskin Mooncake Singapore: Mooncake Delivery Singapore." Bakerzin. Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/mooncake/
  40. ↑ Bakerzin. "Bakerzin Launches La Brilliance Mooncake Collection 2018." Bakerzin. July 17, 2018. Accessed August 22, 2019. Retrieved from: https://www.bakerzin.com/news-item/1510/bakerzin-launches-la-brilliance-mooncake-collection-2018/
  41. ↑ Tan, Rebecca Lynne. "Weird and Wacky Mooncake Flavours." The Straits Times. September 15, 2017. Accessed August 21, 2019. Retrieved from: https://www.straitstimes.com/lifestyle/over-the-moon
  42. ↑ Mendoza, Don. "This Year's Mooncake Selection Sees the Salted Egg Yolk Craze Coming Full Circle." TODAYonline. September 02, 2016. Accessed August 21, 2019. Retrieved from:  https://www.todayonline.com/lifestyle/food/years-mooncake-selection-sees-salted-egg-yolk-craze-coming-full-circle
  43. ↑ Mendoza, Don. "Soya Sauce or Ginger Flower Flavoured Mooncakes, Anyone?" TODAYonline. September 03, 2015. Accessed August 21, 2019. Retrieved from: https://www.todayonline.com/lifestyle/food/soya-sauce-or-ginger-flower-flavoured-mooncakes-anyone.
  44. ↑ Yeoh, Wee Teck. "Season of the Fruit Cake." The New Paper. November 25, 2016. Accessed August 21, 2019. Retrieved from: https://www.tnp.sg/m/makan/season-fruit-cake
  45. ↑ “Over the moon: mooncakes continue to inspire novel adaptations”. Today. August 14, 2014. Accessed August 21, 2019. Retrieved from NewspaperSG.
  46. ↑ “Mooncakes to make you BEAM”. The New Paper. August 6, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.
  47. ↑ “Snowskin”. The Straits Times. August 19, 2012. Accessed August 22, 2019. Retrieved from NewspaperSG.
  48. ↑ “Mid-Autumn melange”. Today. August 19, 2011. Accessed August 22, 2019. Retrieved from NewspaperSG.
  49. ↑ “Off-the-eaten-track snacks”. The Business Times. January 22, 2011. Retrieved from NewspaperSG.
  50. ↑ “New moon rising”. Today. September 12, 2009. Accessed August 22, 2019. Retrieved from NewspaperSG.
  51. ↑ “Wasabi and other weird flavours”. The Straits Times. August 28, 2005. Accessed August 20, 2019. Retrieved from NewspaperSG.
  52. ↑ “A taste of autumn”. Today. September 1, 2005. Accessed August 22, 2019. Retrieved from NewspaperSG.  
  53. ↑ “Takeaway feasts a sign of the season”. The Straits Times. December 24, 2004. Accessed August 22, 2019. Retrieved from NewspaperSG.
  54. ↑ Martin, Mayo. "Durian Cold Drip Coffee Is Actually a Thing – with Durian Mochi on the Side." CNA Lifestyle. December 07, 2018. Accessed August 21, 2019. Retrieved from: https://cnalifestyle.channelnewsasia.com/dining/durian-coffee-mochi-cold-drip-coffee-bakerzin-11009082
  55. ↑ Quek, Eunice. "Turn up the Spice: Turkeys This Christmas Are Hot." The Straits Times. December 05, 2017. Accessed August 21, 2019. Retrieved from: https://www.straitstimes.com/lifestyle/food/turn-up-the-spice-turkeys-this-christmas-are-hot
  56. ↑ The Straits Times. "What to Take to a Festive Party: The Sweet Stuff." The Straits Times. December 17, 2016. Accessed August 21, 2019. Retrieved from:  https://www.straitstimes.com/lifestyle/food/what-to-take-to-a-festive-party-the-sweet-stuff
  57. ↑ The Straits Times. "Takeaway Christmas Turkey." The Straits Times. October 14, 2016. Accessed August 21, 2019. Retrieved from: https://www.straitstimes.com/lifestyle/food/takeaway-christmas-turkey
  58. ↑ “Come all ye sweet tooth”. The New Paper. December 3, 2014. Accessed August 22, 2019. Retrieved from NewspaperSG.
  59. ↑ “Christmas Sugar Rush”. The New Paper. November 27, 2013. Accessed August 22, 2019. Retrieved from NewspaperSG.
  60. ↑ Ladyironchef. "CHRISTMAS LOG CAKES SINGAPORE 2012." Ladyironchef (blog), December 17, 2012. Accessed August 22, 2019. Retrieved from: https://www.ladyironchef.com/2012/12/christmas-log-cakes-singapore-2012/
  61. ↑ “Choc-a-block with Good Cheer”. The Straits Times. December 11, 2011, Accessed August 22, 2019. Retrieved from NewspaperSG.
  62. ↑ “Sweet success”. The Straits Times. November 18, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.
  63. ↑ “Sex rated”. The Straits Times. February 1, 2007. Accessed August 22, 2019. Retrieved from NewspaperSG.
  64. ↑ “Still water woes run deep”. The Straits Times. April 9, 2006. Accessed August 21, 2019. Retrieved from NewspaperSG.
  65. ↑ “Kitchen horrors”. The Straits Times. December 16, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.
  66. ↑ “Bakeries up checks after PrimaDeli fiasco”. The Straits Times. December 21, 2007. Accessed August 21, 2019. Retrieved from NewspaperSG.
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