Imagine catching a whiff of the freshly baked bread as they are taken out of the oven. Greeted by a sight of familiar brown hue, the aroma of warm bread fills the air, evoking a comforting sense of homeliness.
From old-school treats to a convenient grab-and-go option, the association of bread with “breakfast” is fairly strong in Singapore as part of our staple diet. Besides the entry of foreign, artisanal bakeries, the burgeoning bakery scene Is also fuelled by the trend of coffee joints and café culture. In this saturated market, which brand then forms the staple in your mind?
For the loaf of bread
When we speak of a typical Singaporean breakfast, kaya toast, soft-boiled eggs and a cup of kopi or teh are probably some of the most quintessential items on the national breakfast menu.
Traditional breakfast at the iconic Chin Mee Chin Confectionery. Photography by TheSmartLocal.com
How are these traditional bakes and confectioneries competing against artisan baked goods today? Heritage. Tapping on their age-long recipes, many traditional bakeries today set out to preserve the longevity of old-school treats amidst other novel, viral creations.
Traditional bread-making practice at Sing Hon Loong Bakery. Photography by Spring Tomorrow
Known for their soft loaves of bread, Sing Hon Loong Bakery also holds steadfast to the back-breaking practice of making bread from scratch. The bakery is an established name in its field and it mainly produces bread for retail chains including Ya Kun Kaya Toast.
Another distinctive feature is the storefront. Old-school bakeries and confectionery shops take on a similar look as the cha chaan tengs in Hong Kong, with their retro black-and-white tiles and grilles.
Colourful neon signs that remind one of Hong Kong’s cityscape. Photography by Penny W. on Foursquare
By maintaining their bakes at affordable prices, they hope to appeal to the younger generations and pique their interest in nostalgic treats enjoyed by their parents and grandparents in their younger years.
For those who are in for some old-school treats, do check out Dona Manis Cake Shop (their banana pie!), Sembawang Confectionery and Sing Hon Loong Bakery.
The rise of bread
As Singapore progresses in culinary sophistication, we also observe more foreign brands making their foray into the local bakery scene. Currently split between Asian and French styles, these bakeries often position themselves as “masters of their craft” as they revel in the quality of their baked goods and thoughtfully-sourced ingredients. Recognised by the skills and time put into production, these foreign brands include artisanal bakeries that employ the use of European baking techniques and methods to create an authentic, unique rustic flavour – like Nick Vina Artisan does.
Photography by Bread Experience
The emergence of certain trends, such as increasing health consciousness among local consumers and novelty-seeking consumers, also provide a timely opportunity for these artisanal bakeries to fill the gap in the market. Not only does the younger generation view consumption as an expression of individuality, maintaining wellness is also an ongoing commitment, which explains their willingness to pay a price premium for healthier alternatives like sourdough bread. This drives the need for higher quality ingredients to be integrated into a brand’s offerings to capture the mind share of this demographic.
Photography by SETHLUI.COM
Tapping on this health and wellness trend, using phrases like “made from scratch”, “natural and organic ingredients” allows businesses to create a brand image of producing quality bakes – a sure way to win the hearts and minds of these consumers.
Check out these artisanal bakeries: Bread & Hearth, enjoué Bakery, Mother Dough Bakery and Tiong Bahru Bakery.
Many are familiar with his rag-to-riches story but this is no fairytale story; it was all his sharp business acumen that moulded him into an entrepreneurial success. Here are 3 things we can learn from the MNC:
#1 AUTHENTICITY AND UNIQUENESS
To stand out from the crowd, it is necessary to create their very own identity and original flavours – and not blindly follow what is trendy. How long can food fads last?
One sold every 10 seconds – BreadTalk’s Flosss buns (with 3 S’s, yes) helped the brand gain a firm foothold in the industry. During the months of July and August, seasonal flavours are created for the Flosss buns in commemoration of their anniversary – displaying a balance between heritage and product innovation.
Photography by BreadTalk on Chinatown Point Facebook
#2 MAINTAIN AND APPEAL TO LOCAL TASTES
With evolving times and tastes, it can be difficult for businesses to stay relevant without product innovation. Pegging their unique selling proposition (USP) to the ability to change, localise and adapt, BreadTalk focuses on reinventing flavours to cater to different taste profiles and local tastes while preserving original creations. The installation of transparent glass panels also creates an open kitchen concept that highlights their innovative product development process and the freshness of their products.
Although the pandemic has propelled businesses to pivot towards e-commerce, owning a physical store has not been rendered obsolete. Through storefronts, potential customers are able to get acquainted with the brand (and more stores translate to increased visibility). This additional touchpoint should, however, be kept congruent with the brand personality and attributes to ensure consistent messaging to patrons.
The future of retail is clicks plus bricks. Whether it concerns a traditional, artisanal or multinational bakery, it is your brand purpose that will guide your business decisions. On bread and branding, what you really “knead” apart from flour and water is to maintain consistency across your various brand touchpoints.
As the Content Creator at The Outsiders Co. (now Superminted), Jasmine is a storyteller who translates her love for learning into content that is entertaining and relatable for the audience. She believes in connecting with the audience through the words she pens – or types.
"I really enjoyed working with [Superminted]. They provided insights on our branding and positioning and delivered some great work."
Suen Tat Yam
Founder, Monster Day Tours
"[Superminted] is one of the most creative and talented companies I have worked with. I would recommend their full range of services to anyone who is looking for quality work."
Genevieve-Laine Chang
Founder, De Kinder Club
“Great team to work with! Nadine and her team are resourceful, genuine and responsive. Would recommend anyone looking to do branding to speak to [Superminted]!”
Michelle Anne Ng
Senior Marketing Manager, Simmons SEA
“Creative, fun, efficient and most importantly, effective. That is what clients can be assured of. We did 1 TVC and 3 web videos and all performed excellently. We did it within a month and it is the best performed video on Google. The team is absolutely great to work with.”
“Energetic, creative and responsive bunch of folks. Great collaborators and very happy with the work.”
Mercedes Chua
Campaign Marketing Manager, Deliveroo
“Their enthusiasm and passion for brand and video production was evident in their work. From conceptualisation, to shoot, and production, the team’s professionalism blew me away! If you’re looking for a partner for your next campaign, you’ll be in good hands.”
Dora Tan
Brand Analyst, BRF Asia
“Agile, supportive and dedicated team with impeccable client service! Also a really genuine bunch that prioritises understanding your business needs to provide tailored solutions. Highly recommended for all marketing and branding needs!”
Rolling In The Dough
6 Mins Read
Rolling In The Dough
Imagine catching a whiff of the freshly baked bread as they are taken out of the oven. Greeted by a sight of familiar brown hue, the aroma of warm bread fills the air, evoking a comforting sense of homeliness.
From old-school treats to a convenient grab-and-go option, the association of bread with “breakfast” is fairly strong in Singapore as part of our staple diet. Besides the entry of foreign, artisanal bakeries, the burgeoning bakery scene Is also fuelled by the trend of coffee joints and café culture. In this saturated market, which brand then forms the staple in your mind?
For the loaf of bread
How are these traditional bakes and confectioneries competing against artisan baked goods today? Heritage. Tapping on their age-long recipes, many traditional bakeries today set out to preserve the longevity of old-school treats amidst other novel, viral creations.
Known for their soft loaves of bread, Sing Hon Loong Bakery also holds steadfast to the back-breaking practice of making bread from scratch. The bakery is an established name in its field and it mainly produces bread for retail chains including Ya Kun Kaya Toast.
Another distinctive feature is the storefront. Old-school bakeries and confectionery shops take on a similar look as the cha chaan tengs in Hong Kong, with their retro black-and-white tiles and grilles.
By maintaining their bakes at affordable prices, they hope to appeal to the younger generations and pique their interest in nostalgic treats enjoyed by their parents and grandparents in their younger years.
For those who are in for some old-school treats, do check out Dona Manis Cake Shop (their banana pie!), Sembawang Confectionery and Sing Hon Loong Bakery.
The rise of bread
As Singapore progresses in culinary sophistication, we also observe more foreign brands making their foray into the local bakery scene. Currently split between Asian and French styles, these bakeries often position themselves as “masters of their craft” as they revel in the quality of their baked goods and thoughtfully-sourced ingredients. Recognised by the skills and time put into production, these foreign brands include artisanal bakeries that employ the use of European baking techniques and methods to create an authentic, unique rustic flavour – like Nick Vina Artisan does.
Photography by Bread Experience
The emergence of certain trends, such as increasing health consciousness among local consumers and novelty-seeking consumers, also provide a timely opportunity for these artisanal bakeries to fill the gap in the market. Not only does the younger generation view consumption as an expression of individuality, maintaining wellness is also an ongoing commitment, which explains their willingness to pay a price premium for healthier alternatives like sourdough bread. This drives the need for higher quality ingredients to be integrated into a brand’s offerings to capture the mind share of this demographic.
Tapping on this health and wellness trend, using phrases like “made from scratch”, “natural and organic ingredients” allows businesses to create a brand image of producing quality bakes – a sure way to win the hearts and minds of these consumers.
Check out these artisanal bakeries: Bread & Hearth, enjoué Bakery, Mother Dough Bakery and Tiong Bahru Bakery.
Let's talk bread
Founded as a homegrown brand back in 2000, BreadTalk is a multinational food and beverage corporation today. BreadTalk gained traction for “selling bread in a sleek setting with white shelves, lots of light and music playing in the background” – kickstarting a “bread shopping” experience designed for grab-and-go consumption. Originally an art student, founder George Quek placed heavy emphasis on the design and aesthetics of his stores.
#1 AUTHENTICITY AND UNIQUENESS
To stand out from the crowd, it is necessary to create their very own identity and original flavours – and not blindly follow what is trendy. How long can food fads last?
One sold every 10 seconds – BreadTalk’s Flosss buns (with 3 S’s, yes) helped the brand gain a firm foothold in the industry. During the months of July and August, seasonal flavours are created for the Flosss buns in commemoration of their anniversary – displaying a balance between heritage and product innovation.
#2 MAINTAIN AND APPEAL TO LOCAL TASTES
With evolving times and tastes, it can be difficult for businesses to stay relevant without product innovation. Pegging their unique selling proposition (USP) to the ability to change, localise and adapt, BreadTalk focuses on reinventing flavours to cater to different taste profiles and local tastes while preserving original creations. The installation of transparent glass panels also creates an open kitchen concept that highlights their innovative product development process and the freshness of their products.
The eclectic mix of buns at BreadTalk also “come with fancy fillings and cheeky names like Crouching Tiger Hidden Bacon”.
#3 VISIBILITY OF STORES
Although the pandemic has propelled businesses to pivot towards e-commerce, owning a physical store has not been rendered obsolete. Through storefronts, potential customers are able to get acquainted with the brand (and more stores translate to increased visibility). This additional touchpoint should, however, be kept congruent with the brand personality and attributes to ensure consistent messaging to patrons.
Starting off as a boutique bakery, BreadTalk changed up their store concepts every four years before its current contemporary design. Now using a neutral colour palette, they are able to accentuate the appeal of their golden-baked breads; while the oak veneers help to create a welcoming atmosphere. All outlets were then reinvigorated progressively to sport the new concept.
As the Content Creator at The Outsiders Co. (now Superminted), Jasmine is a storyteller who translates her love for learning into content that is entertaining and relatable for the audience. She believes in connecting with the audience through the words she pens – or types.
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Jasmine Cheng
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