Middle-income group feels the squeeze B12 Former top cop loses battle with cancer

By MELODY ZACCHEUS

IN THE 1970s, as many as 200 tra-ditional bakeries producing con-ventionally prepared breads andbuns dotted the island.

Now, there are just eight left.This is due to a whole gamut of

problems ranging from rising oper-ations costs and a lack of manpow-er to competition from modernshops such as BreadTalk, said thebakery owners left in the trade.

It does not help that the workis gruelling. The bakeries are openall day and operate through thenight, churning out batch afterbatch of freshly baked bread.

At Sing Hon Loong in Wham-poa, for example, almost 1,400loaves of traditional brown andwhite crustless breads are madeand distributed to hawkers and ca-fes daily. The bakery also produc-es 1,400 buns, rolls and frenchloaves every day.

“Few Singaporeans are willing

to pick up the trade and work insuch a hot and stuffy environ-ment,” said Mr Ng Yek Heng, 56,who owns Sweetlands Confection-ery and Bakery. “Those who cometo us for training do not completeit. They give up because the hoursare long and the work is tough.”

Like other small and medi-um-sized enterprises, bakerieshave had to rely on foreign man-power, but there have been hiringcurbs since mid-2009.

On top of that, business is nolonger as good as it once was.“We were easily making $8,000every month in 2003 but in thepast three years, we can barelycover our output,” said Mr Ng.

He noted, for example, thatrent has jumped from $4,000 in2003 to $9,000 for the three unitsSweetlands leases at Kim Keat.

And while there is still demandfor additive-free breads, the jumpin cost of ingredients is also hurt-ing profit margins, said Mr MahHock Hiong, 50, who owns Jie Bak-

ery and Confectionery.A 25kg packet of flour which

cost $16.50 in 2003, for instance,now costs $30.

“We can’t really pass on the in-creases to clients so we have to ab-sorb some of the cost,” said MrMah, adding that a loaf of breadwhich sells for $1.40 at his storehas increased by just 40 centsover the past 20 years.

To document and promoteawareness about the dying trade,the National Heritage Board(NHB) will be producing a shortvideo featuring one of the shops,part of its Heritage In Episodes se-ries of short documentaries aimedat connecting with the youngergeneration through social media.

NHB has been enlisting thehelp of secondary school and Insti-tute of Technical Education stu-dents over the course of the yearto interview owners of other tradi-tional businesses such as kiddyrides and street barbers.

The first five episodes will belaunched today on NHB’sYouTube channel.

Yesterday, Secondary 1 stu-dents from the Mediacomm Cluband the Audio-Visual Aids Club atSembawang Secondary Schoollearnt first-hand about the tradeat Sweetlands.

Straits Times food editor TanHsueh Yun, 45, said it is a wastethat such bakeries are fading out.

“Nothing beats soft whitebread, spread with butter andkaya and toasted over a charcoalgrill,” she said. “Even though theSingaporean palate has grownmore sophisticated... these simpletreats and familiar flavours takeus back to simpler times.”

melodyz@sph.com.sg

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Download a QRcode reader onyour smartphoneand scan this codefor more pictures.

DIFFICULT WORK

Those who come to usfor training do not

complete it. Theygive up because

the hours arelong and the

work is tough.– Owner ofSweetlands

Confectionery andBakery, Mr Ng Yek

Heng, 56

The remaining 8

L Sweetlands: 10-12 KimKeat LaneL Jie Bakery: 123 UpperPaya Lebar RoadL Jie Cafe: 953 UpperSerangoon RoadL Sing Hon Loong: 4Whampoa DriveL Chin Mee Chin: 204 EastCoast Road SingaporeL Gin Thye: Several outletsincluding one at Block 513Bishan Street 13 #01-504L Balmoral Bakery: Block105 Clementi Street 12#01-06L Love Confectionery: Block122 Bukit Merah Lane 1#01-60

QR code generated on http://qrcode.littleidiot.be

Mr Mah Hock Hiong, 50, owner of Jie Bakery and Confectionery, slicing dough at his bakery in Upper Paya Lebar Road. Hehas been running the business for almost 28 years. PHOTOS: LIM YAOHUI FOR THE STRAITS TIMES

Last of thetraditionalbakeries inSingaporeHigher costs, competition and lack ofworkers cited for drop from 200 to 8

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