Swee Heng Bakery triples capacity with new factory

Heritage brand's new plant houses a central kitchen as well as a research and development division

Singapore

HERITAGE brand Swee Heng Bakery officially opened its 6,000 square metre state-of-the-art factory at Senoko Avenue on Friday, which houses a central kitchen as well as a research and development (R&D) division.

Known for its traditional, halal-certified confectionery products, the bakery has been in existence since 1989 when founders Ng Chai Huat and Ong Chu Eng opened their first shop in Yuhua Village at Jurong East. Today, the family business has grown from its first 650-square foot shop back in 1989 with 10 employees, to over 40 retail outlets with a total staff strength of 600.

With its new facility at Senoko, it has the capacity to produce 30,000 cakes and 120,000 bread dough daily - three times its former capacity when the bakery was operating out of two smaller central kitchens.

The R&D division also sits in the same premises, with its task of creating new recipes to satisfy the local palate with creative spins on local flavours and the latest trends.

The new factory is equipped with state-of-the-art technologies such as a cold chain delivery dock that is part of the process of keeping cakes and produce fresh during delivery to the outlets island-wide.

It also has two tunnel ovens to bake its goods - not only are they more efficient, but also result in better texture due to moisture retention during the baking process, said the bakery.

Guest-of-honour Khaw Boon Wan, Coordinating Minister for Infrastructure and Minister for Transport and Member of Parliament, Sembawang GRC graced the official opening event that was attended by more than 200 business partners, suppliers and guests.

The Swee Heng umbrella includes the traditional Swee Heng bakeries, Swee Heng 1989 Classic, and Swee Heng Bakery Café.