Baker X welcomes its latest baker-in-residence, Egg Sugar Butter who will be operating from 3 to 15 May 2022.
About Baker X
Venue: 181 Orchard Road, Orchard Central #04-29, Singapore 238896
Date: 3 to 15 May 2022
Time: 11am to 10pm
Baker X is a baking studio and cafe at Orchard Central that aims to provide home-based bakers with a platform to market their bakes and try their hands at a retail-front business. Baker X gives budding home-baking entrepreneurs the opportunity to trial with a physical outlet at no cost to them (including use of space, utilities etc), and to scale their production with a space where he/she will bake on site. Patrons can dine in or takeaway the baked goods at this 10-seat cafe on Level 4 of Orchard Central (opposite Genki Sushi).
There will be a line-up of bakers throughout the year, and each baker will be in residence for between 2 to 6 weeks.
About Egg Sugar Butter
Egg Sugar Butter (@eggsugarbutter) is home-based patisserie will be offering a variety of cakes and pastries crafted with French pastry techniques and Japanese sensibilities for light textures and unique flavours. Highlights include Japanese-style fresh cream cakes, fresh fruit shortcakes, roll cakes, as well as refreshing fruit tarts and tiramisu.
The signature at Egg Sugar Butter features fresh fruit shortcakes - Strawberry Shortcake and Raspberry Lychee Shortcake. The cakes feature delicate vanilla sponge cake that incorporates meringue for the added soft and light texture, filled with generous servings of fresh cream and fruit slices.
Other favourites include Matcha Rollcake which sees a soft Matcha sponge rolled with Matcha fresh cream. The Dark Chocolate Macaron (6 pieces in 1 box) consists of cocoa flavoured shells filled with 70% dark chocolate ganache.
Photo Credits: @eggsugarbutter
The Lemon Meringue Tart features a zesty lemon curd topped with soft meringue, lightly torched to perfection.
About Egg Sugar Butter Founder Felicia Kwan Foong Yin
Felicia Kwan Foong Yin, Founder and Baker of Egg Sugar Butter was previously in the finance sector before taking the leap to enrol at Le Cordon Bleu (Tokyo) to study pastry. She combines French pastry techniques with Japanese sensibilities to create a range of light and luscious Chantilly cream cakes and pastries. Her minimalist-style creations are artfully decorated with fresh cream and fruits.
