Baker X 7th Resident Baker Egg Sugar Butter In From 3 to 15 May

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From 3 to 15 May 2022, Egg Sugar Butter (@eggsugarbutter), the seventh in a line-up of home bakers, will take up residency at Baker X baking studio and café in Orchard Central. The home-based patisserie will be offering a variety of cakes and pastries crafted with French pastry techniques and Japanese sensibilities for light textures and unique flavours. Highlights include Japanese-style fresh cream cakes, fresh fruit shortcakes, roll cakes, as well as refreshing fruit tarts and tiramisu.

Baker X was launched by Far East Organization in December 2021 to support home bakers who wish to explore scaling up into full-fledged outlets. The initiative provides them with a business opportunity, at no cost, with a fully fitted baking studio and 10-seat café operated in tandem with social enterprise, Foreword Coffee Roasters.

Felicia Kwan Foong Yin, Founder and Baker of Egg Sugar Butter, was previously in the finance sector before taking the leap to enrol at Le Cordon Bleu (Tokyo) to study pastry. She combines her French pastry training with Japanese influences to create a range of light and luscious Chantilly cream cakes and pastries. Her minimalist-style creations are artfully decorated with fresh cream and fruits that taste as good as they look.

Egg Sugar Butter’s signature shortcakes – Strawberry Shortcake ($9.50 and Raspberry Lychee Shortcake ($9.50) – will be sold in slices at Baker X. The shortcakes feature delicate vanilla sponge cake incorporated with meringue for a soft and airy texture, and kirsch to elevate the flavours. The cake is coated with fresh cream and layered with fresh fruit. Look out for the Raspberry Lychee Shortcake, a seasonal special subject to availability, while the Strawberry Shortcake will be available daily.

The Strawberry Tart is crowned with delectable strawberries nestled on a bed of smooth pastry cream in a buttery tart shell. The Lemon Meringue Tart highlights a zesty lemon curd, topped with pillowy meringue lightly torched to perfection. The Chocolate Rhapsody ($7.50) consists of smooth dark chocolate mousse with a tart raspberry crémeux finished on crispy chocolate hazelnut feuilletine – a bittersweet combination that will satisfy chocolate aficionados.

Not to be missed are the Tiramisu ($7.50) in a cup, a popular dessert infused with hand-dripped coffee and whisky, dusted with Valrhona cocoa powder; Matcha Rollcake ($5.50) that sees a quintessential Japanese confectionery of matcha sponge rolled with fresh Matcha cream; and Dark Chocolate Macaron ($16, box of six) consisting of crisp cocoa macaron shells with rich 70% dark chocolate ganache filling.

Back by popular demand and making a return at Baker X, anticipate the patisserie’s well-loved tarts, featuring classic flavours – Strawberry Tart ($7.50) and Lemon Meringue Tart ($7.50).

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