Bob the Baker Boy, viral adapted cake in Singapore

Bob Baker Boy Or your typical cake store. If you took a have a look at their catalog, you’ll probably come across a few of the most unusual, but undeniably creative cakes.

From biscuit cookies which you could drink, after 3D-sculpted easy ramen, and even Cut the dough for a fish head– You will probably call it, they might probably do it.

They too recently Headers Headers For their labub cakes, in which blind boxes were stored in them.

They even have a whole lot of normal cakes, but they’re best known for his or her non -standard works, which, admittedly, might be quite expensive, and a few cost over 1000 USD.

To say, most of their cakes float on a spread of USD 150 to USD 300, which I personally consider price, especially considering the artistry and sophisticated projects that enter into every creature.

Behind these unique cakes is the 31-year-old Mayee Fong, who for the first time began to bake as a hobby. Here’s how she managed to remodel her passion into full -fledged business.

Baking was not an obvious profession alternative

Maye’s love for baking began at the age of 12 – then she often accompanied her mother during trips in the supermarket and helping her in the kitchen.

“We baked everything from pizza to marble cakes and rolls, and she had a collection of books on recipes that I loved to discover.”

This practical experience ignited her passion for baking, but at the moment it remained a hobby.

She never considered transforming him right into a profession – that’s, until she realized that the traditional profession in accounting (the degree in which she continued in NTU) “was not the right path for her.”

In this fashion she was in search of internships in the bakery near her house, Earning $ 1,500 monthly. In his free times, she tried to create her own furnaces, experimenting with various relations of butter, flour, eggs and sugar in each recipe.

“It took three years of baking at home and lots of hard knocks to create recipes. There were many failures; Sometimes I even remember once I was sitting on the balcony in tears – she said.

Over time, she improved the recipe for a chocolate cake and commenced to sell it online to her friends via Facebook and Instagram.

When her cakes were “well received”, she decided to depart work in the bakery and launch her own business cookies-cobob Baker Boy-in 2016, which she called in honor of her favorite comedian comedian, Bob Lama.

Fresh in entrepreneurship

Mayee days were one among the “most difficult moments” of her entrepreneurial journey.

She worked 16 hours of days, serving “every aspect of the company alone”, from “fulfillment of orders and fulfillment of deadlines, to inventing new products and responding to customer inquiries.”

I used to be fresh in entrepreneurship and I even have not yet prepared myself mentally for stress related to running an organization.

Mayee Fong, founding father of Bob the Baker Boy

Mayee reminded a very difficult moment in 2018, when she designed Bali cake for Christmas with cream filling – just to find that the filling was not stable enough to maintain the roll together.

“The cookies ended in melting. I had so many clients’ complaints, and I myself did everything again on Christmas Eve. “

Despite these failures, Mayee remained resistant – she improved her baking skills and learned to adapt and decorate cakes. She also decided to specialize in personalized furnaces after realizing that “no one would travel to distant Yishun”, where she lived, for an everyday cake.

Finally, Maye was in a position to construct a “loyal customer base” and her orders as much as about 40 per week grew up.

From home to brick

At that moment, Maye realized that she was able to take one other step in her business trip.

Using the funds she collected from the last three years of baking at home, she moved to an area with an area of ​​600 m2 and expanded its team, employing two full -time employees and two interns.

“I stopped in this space for about three years-then Covid-19 hit,” said Mayee. While a few of her orders were canceled, her latest recipe for melted lava cookies became an unexpected hit.

According to Maye, they became viral, and her bakers’ team stood on the feet from morning to midnight to satisfy the demand.

Our bakers got here at 6 am each day and we worked until midnight for a lot of nights. As the demand increases, our team and we finally moved to an area 3 times larger.

I spent the next three years, leading a team of 30, we finally grew out of this space, and now our central kitchen is in the Pandan loop.

Mayee Fong, founding father of Bob the Baker Boy

Today Mayee claims that the company is now in the “seven -digit revenue range”, with a team of about 45 to 50 people, including delivery drivers. They also saw a rise in corporate orders and baked for corporations comparable to Disney, Nestle and Coach.

Scaling of her company

Looking to the future, Mayee stays very aware of several key challenges, which the Singapore F&B industry faces, especially in expenditure management.

“The cost of doing business in Singapore is high, so expenditure management is crucial. If you will not be careful, margins can turn out to be very tight, she said.

In addition, the small market in Singapore presents its own set of challenges, especially for area of interest corporations comparable to Mayee, which specialize in non -standard cakes. “Is [only so much] We can scale before we have to diversify or examine new industries to develop activities. “

This led her to examining alternative routes of expanding the company, which led to the rebellion Pinchhouse In 2024 – the sister brand Halal Boba Baker Boy.

Over the years of service, Boba Baker Boy, Mayee often received requests for Halal options to adapt customer orders.

Thanks to Pinchhouse, Bakehouse is now in a position to fulfill these requests and has gained significant popularity amongst corporations, hospitals and schools as a result of their needs related to gifts and catering.

As for Boba Baker Boy, Mayee desires to expand his reach and appeal to a wider audience, offering much more decisions for his clients.

“You can expect more innovation of products from the company, including new diet varieties and a friendly diet of stoves, including options without sugar, flawless, gluten -free and high -protein, as well as more gift items.”

• Learn more about Bob the Baker Boy Here.
• Read other articles that we wrote about Singapore startups here.