1. How did Bakery Brera start as a baking business?
Bakery Brera began in 2015 after my husband and I returned from a four-year expatriate posting in the Philippines. When we came back, we decided to hang up our corporate boots and pursue a baking business. We wanted to share breads and pastries that my family loves, as well as the foods we enjoy serving when hosting family and friends.

2. What are Bakery Brera’s top sellers?
We are best known for our classic French and European bakes such as croissants, pain au chocolat, almond croissants, sourdough breads, baguettes, ciabatta, and brioche buns. In total, our lineup features around 30 to 50 types of breads and pastries. Here at the café at National Gallery Singapore, we make value-added sandwiches, tartines, healthy breakfast and seasonal tartlets to augment our bakery menu.

3. Where did you learn your culinary skills?
I grew up in a big family where my parents were always cooking and hosting. Food has always been a central part of our family culture. With four children to feed, I naturally cooked and baked a lot at home. That became the foundation for exploring more elaborate baking. We particularly love Italian and Western cuisine.

4. Technique and precision. How do you get your pastries consistently fluffy, light, and buttery?
I am not a baker by profession, but I manage every aspect of the business, including product quality control. I attribute this to my background as an engineer and HR-trained professional. For me, the standards of classic bakes cannot be compromised. That’s why it is vital to hire bakers with the right passion and experience to follow traditional methods of the craft.
I spent years researching, studying, and testing our products—often in collaboration with our customers—to ensure they meet international expectations. I believe I’ve been blessed with a discerning bread palate, and I constantly evaluate both ingredients and outcomes. Ultimately, it’s not just my taste that matters, but whether our international customers accept and enjoy the flavours.

5. What was the most difficult part of setting up your business?
When we first started, the biggest challenge was that sourdough bread and French pastries were perceived as difficult and expensive. Thankfully, we persevered, and over time, more people came to appreciate the goodness of our bakes. Another challenge was the limited pool of trained bakers in Singapore. Even many bakers from Malaysia had little experience with European-style baking. I am glad that my corporate background allowed me to add value and build Bakery Brera into an authentic artisanal bakery over the past 10 years.

6. How do you relax after a hard day at work? And what Singapore food do you enjoy?
My days are long, often stretching past midnight as I handle paperwork and planning. To relax, I enjoy a warm, hearty home-cooked dinner, sometimes with family. I also listen to sermons to unwind and recharge, and I like doing simple stretching exercises on a trampoline before bedtime.
As for food, I enjoy all kinds of Singaporean cuisine, especially those rich with spices. I’m quite particular about quality ingredients—I’d rather savour food that’s worth the calories, especially as I grow older.

7. What delights are you preparing for Christmas?
I believe we offer one of the most complete ranges of Christmas goodies among Singapore bakeries. This year, with our new cafe at the National Gallery, we will be serving freshly baked seasonal treats such as pumpkin or apple pies, turkey sandwiches with cranberry sauce, fruitcakes, and more.
8. What advice would you give to young food students aspiring to start a bakery business like yours?
Beyond having the passion to bake and to serve, it is important to remain humble—be willing to apprentice and learn under an experienced mentor. Too often, aspiring entrepreneurs approach the business with an oversimplified mindset, underestimating the actual work required. Many give up after a few years because they fail to anticipate the challenges. My advice is: focus on adding value to your customers first, before thinking about the sales or profits you can make.