Delcie's Desserts and Cakes - a specialist in bakes both healthy and inclusive - was born close to a decade-and-a-half ago in the unlikeliest of circumstances. Its owner-baker, Delcie Lam, 39, was then a harried art director at an advertising firm who staved off burnout with a daily dose of sugary treats. But a serendipitous month-long sabbatical spurred Lam to pick up an old hobby - baking - and turn it into a full-time job, despite looming financial risks.
What eventually solidified her health-focussed ethos was her late mother's terminal cancer diagnosis. We celebrated her 50th birthday in the hospital, but we couldn't find a cake that was suitable for the diet the doctor prescribed for her, says Lam. After her passing, I felt that I wasn't able to do something for her, to make her happy. That's when I really began looking into baking to suit certain diet restrictions.
It started with eggs, then dairy, then sugar, and soon we started attracting a niche group of customers, she adds. It was slow-going at first, but as vegan and sugar-light cuisines made inroads into the culinary consciousness of the everyday consumer, business improved.
From a tiny space shared with a bubble tea shop, Delcie's Desserts and Cakes has since grown to include a retail store in Whampoa, a burgeoning online shop, and a kitchen in Chinatown where the baking is done. She now leads a team of bakers, and together, they ideate and create cakes that are, in Lam's opinion, as healthy as they get.
One of her top selling products is the Mud Fudge, a gloriously intense cake made with dairy-free and 74 percent dark chocolate (best eaten warm, with a scoop of vanilla ice cream, recommends Lam). Other notable desserts include Oatmeal Cranberry Cookies, Mango Passionfruit Log Cake, and the rich and creamy Strawberry Cheesecake.
GOING LOW
This story is from the February - March 2023 edition of Epicure Singapore.
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This story is from the February - March 2023 edition of Epicure Singapore.
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