If you grew up in Singapore, chances are your childhood memories are tied to certain flavours — the smell of pandan wafting from a kueh...
Posts by Raena A
Pandan, Gula Melaka & Chendol: Why Local Flavours Are Taking Over Singapore Desserts
05
Aug
Walk into almost any dessert shop in Singapore today and you will notice something. The vanilla and chocolate options are still there, ...
From Kueh to Cake: How Ondeh Ondeh Became a Birthday Cake Icon
03
Aug
Ask any Singaporean to close their eyes and think of ondeh ondeh, and watch what happens. Nine times out of ten, they'll smile before t...
From Chendol to Ondeh Ondeh: Local Flavours Reinvented as Cakes
20
Jul
Ask any Singaporean what dessert reminds them of home, and chances are chendol or ondeh ondeh will come up before anything fancy from a...
Why We Never Use Artificial Premix One — Happy Oven’s Way Of Baking Natural
15
Jul
If you have ever stood in front of a bakery display and wondered why some cakes look almost too perfect, too bouncy, too uniform from s...
Why Halal Certification Matters When Choosing a Cake for Your Celebration
02
Jul
Picking a cake for a birthday, a wedding, or any milestone worth celebrating usually comes down to flavour and looks first. But for man...
Why We Never Use Artificial Premixes: The Happy Oven Philosophy on Natural Baking
26
Jun
There’s a moment, every single morning at our bakery, before the walk-in orders start coming in, before the phone buzzes with the first...
No Premixes, No Preservatives: This Is How We Bake at Happy Oven
16
Jun
Walk into any supermarket in Singapore and you will find shelves stacked with cake mixes, stabilisers, and ready-to-use fillings. It is...
Fresh Daily, Never Frozen: What Makes Happy Oven Different from Every Other Bakery
06
Jun
There is something noticeably different the moment you open a box from Happy Oven. The sponge is soft in a way that only comes from sam...