With a solid game plan, ANGELINE NG is set to bring Crème Maison Bakery to exciting new places, observes SUHANA AB
POSTED ON CRÈME Maison Bakery’s Instagram (@crememaisonbakery) feed are photographs of really beautiful cakes. Confectionary masterpieces, they showcase elements such as unicorn horns, mermaid tails and watercolour paintings. All are designed by the bakery’s founder, Angeline Ng.
“The floral bouquet has become our signature trait. It was something I wanted to try out after starting Crème Maison in 2012,” she says, referring to the flowers piped from buttercream that adorn a cupcake.
Ng was just 21 years old when she opened Crème Maison, with a partner, in the Joo Chiat neighbourhood. What followed was a steep learning curve during which she had to manage the kitchen as well as shopfront.
After parting ways with her partner a year later, Ng, who trained at At-Sunrice Global Chef Academy, decided to continue on her own.
She moved the bakery to a shophouse in Prinsep Street. At 1,200 sqft, it is four times bigger than the previous space. This allowed her to expand her offerings as well as introduce table styling and home delivery services. Crème Maison also began supplying its cakes to restaurants and hotels.
This story is from the September 2017 edition of Prestige Singapore.
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This story is from the September 2017 edition of Prestige Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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