Photo gallery: Traditional bakeries in Singapore face challenges
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Freshly prepared kaya from Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
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Containers used for holding the dough at Jie Bakery & Confectionary at 123 Upper Paya Lebar Road on Nov 27 2012. The bakery has been operating for almost 28 years. -- PHOTO: LIM YAOHUI
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An employee of Jie Bakery & Confectionary empties the flour into the mixer to make the dough at 123 Upper Paya Lebar Road on Nov 27 2012. The bakery has been operating for almost 28 years. -- PHOTO: LIM YAOHUI
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Egg tarts for sale at Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
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Confectionery for sale at Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
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Mr Tan Cheow Suan, 70, one of the shareholders of Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
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Custard puffs being prepared on a tray before putting them into an oven at Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
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Custard puffs freshly baked out of the oven at Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
Freshly prepared kaya from Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
Containers used for holding the dough at Jie Bakery & Confectionary at 123 Upper Paya Lebar Road on Nov 27 2012. The bakery has been operating for almost 28 years. -- PHOTO: LIM YAOHUI
An employee of Jie Bakery & Confectionary empties the flour into the mixer to make the dough at 123 Upper Paya Lebar Road on Nov 27 2012. The bakery has been operating for almost 28 years. -- PHOTO: LIM YAOHUI
Egg tarts for sale at Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
Confectionery for sale at Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
Mr Tan Cheow Suan, 70, one of the shareholders of Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
Custard puffs being prepared on a tray before putting them into an oven at Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
Custard puffs freshly baked out of the oven at Chin Mee Chin Confectionery at 204 East Coast Road on Nov 27 2012. The family owned and managed traditional bakery was established 70 years ago. -- PHOTO: LIM YAOHUI
There are just eight traditional bakeries left in Singapore, a stark contrast from the trade’s heyday in the 1970s when there were more than 200 such shops.
Owners say they are facing challenges such as the rising cost of rental, ingredients and a lack of manpower. Enlisting the help of students from Sembawang Secondary School, the National Heritage Board will be producing a video of the dying trade for its online channel as part of its six-part “Heritage in Episodes” series.
