𝗙𝗲𝗮𝘁𝘂𝗿𝗲𝗱 𝗼𝗻 𝗗𝗮𝗻𝗶𝗲𝗹𝗙𝗼𝗼𝗱𝗗𝗶𝗮𝗿𝘆, 𝗠𝗶𝘀𝘀 𝗧𝗮𝗺 𝗖𝗵𝗶𝗮𝗸, 𝗧𝗵𝗲 𝗦𝘁𝗿𝗮𝗶𝘁𝘀 𝗧𝗶𝗺𝗲𝘀 & 𝟴𝗗𝗔𝗬𝗦…
An artisanal bakery of “Refined Pastries, Cultured Breads”, Cultured Bakeyard is founded by a power couple as sweet as their bakes – Pan Jiajian, previously the head chef of Boufe Boutique Cafe and Shirlyn Song, who was part of Patisserie Platine by Waku Ghin and Gallery & Co.
Handcrafted from scratch, you’ll be spoilt for choice with the extensive range of artisanal cakes, breads, pastries and cookies that satisfy all your sweet cravings. Try their signature items like light and fluffy Strawberry Shortcake complemented by luscious strawberries and generous layers of vanilla chantilly cream, or the more on-trend items like melt-in-your-mouth Basque Cheesecake and Classic Tiramisu. Make sure you grab a freshly made buttery croissants before they run out!
From 8am (daily) till sold out
WHOLE CAKE (preorder 1 day in advance)
Need a cake for special occasions or a gathering? Click HERE to place an order for Cultured Bakeyard’s delectable creations!
About Chef Pan Jiajian and Shirlyn Song
Previously the head chef of Boufe Boutique Cafe, Chef Pan Jiajian specialises in artisanal bread – croissants and brioche. A maverick of sorts, he was the brain behind Boufe’s signature cakes (Milky Way and Mini Unicorn) and developed his own way to harvest natural yeast from all kinds of fruits and vegetables.
Chef Shirlyn Song started out as working in the pastry section of the two Michelin-starred Waku Ghin under the exacting eye of head pastry chef Yasushi Ishino, before taking up a head pastry chef position at Gallery & Co in the National Gallery. Within her petite size is an immensely discerning palate and appetite for all things gastronomy, well-versed in both rustic cakes and french pastries.
Especially interested in experimenting new ingredients and pairings, they are constantly innovating to create their own unique pastries.