‘Who’s going to buy a S$9 croissant?’: Singapore’s artisanal bakeries crumble under cost pressures, softening demand
Survival hinges on flexible leasing, strategic locations and alternative formats, analysts say
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[SINGAPORE] The pie is shrinking for artisanal bakeries in Singapore as they battle a triple threat: rising ingredient and rental costs, labour shortages, and weakening demand for baked goods.
With hopes of a post-pandemic dining revival fading, the pressure on operators is reaching a boiling point, forcing many to lay their cards on the table by pivoting offerings, consolidating, or closing outlets altogether.
Among them is Keong Saik Bakery, a home-grown brand known for its nostalgic yet modernised local bakes.
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