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 with the aim of supporting bakers who wish to explore scaling up into full-fledged outlets, providing them a business opportunity through Baker X with a fully fitted baking studio and 10-seat café operated in tandem with social enterprise, Foreword Coffee Roasters.
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, filled with generous servings of fresh cream and fruit slices. Look forward to patisserie’s well-loved tarts, highlighting classic flavours – Strawberry Tart ($7.50) and Lemon Meringue Tart ($7.50). The Strawberry Tart is crowned with delectable strawberries nestled on a bed of smooth pastry cream in a buttery tart shell. Not to be missed is the Chocolate Rhapsody ($7.50), consisting of smooth dark chocolate mousse with a tart raspberry crémeux finished on crispy chocolate hazelnut feuilletine. Other favourites include Matcha Rollcake ($5.50) which sees a soft Matcha sponge rolled with Matcha fresh cream; Tiramisu ($7.50) in a cup, a popular dessert infused with hand-dripped coffee and whisky, dusted with Valrhona cocoa powder; and the Dark Chocolate Macaron ($16, box of six) consists of cocoa flavoured shells filled with 70% dark chocolate ganache.
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 French pastry techniques with Japanese sensibilities 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.
