The bakery announced a partnership between founder Angeline Ng and entrepreneur Serene Tan.
The partnership came about when Tan embarked on a blind cake tasting spree to find the best tasting cakes in Singapore. What began as a casual meeting evolved into a partnership with plans to expand and introduce the brand to the Taiwanese market. Coupled with her experience from franchising popular dessert chain Dazzling Café, Tan saw immense potential in the Taiwanese market for a bakery with a unique concept such as Creme Maison’s, and believes that it will be well received in Taiwan.
Bringing to the table her experience with supply chain management and process implementation, Serene Tan will be responsible for the business side of the partnership and will be establishing a strong local headquarters and developing processes to increase productivity.
Locally, plans are currently underway for Creme Maison’s central kitchen, which will be ready in the third quarter of 2017. The central kitchen is expected to increase productivity to meet the growing demands locally.
Angeline Ng is responsible for spearheading the brand’s R&D efforts.
“Cakes are for joyous occasions, and we want to be able to share the experience with everyone, whether you are gluten intolerant, or have any dietary restrictions, in exchange for big smiles and contented hearts,” said Angeline Ng.
With plans to expand regionally, Creme Maison not only has its sights set on Taiwan, but has plans to further expand its international presence in other parts of Asia within the next two years. Besides expanding the business through bespoke customised cake and wedding orders, the brand hopes to introduce new to market features such as unique and interactive user experience to consumers, as well as investing in a strong team for R&D and product innovation.
Photo credit: Creme Maison website
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