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Bakery &
Cake Shop making: kuehs, cakes, buns, bread, cookies
and various seasonal products for all festivities such as Chinese
New Year, Hari Raya, Mother’s Day, Father’s Day, Mid-Autumn Festival,
Deepavali, and Christmas
History
Bengawan
Solo was founded in 1979 by Anastasia Liew, a housewife, who grew
up in Indonesia learning the art of baking from her mother and
relatives. After being instructed by officials to stop her home
baking business, Anastasia decided to set up her very first Bengawan
Solo cake shop in the Marine Terrace neighborhood and never looked
back since.
Operations
Her
central kitchen concept, the first of its kind in the confectionery
industry and featured several times in the local papers, was later
emulated by others in the business. Then in November 1997, with
25 outlets in the chain, the company shifted its central kitchen
to a 25,000 square feet, 6 million dollar factory in Woodlands.
Bengawan Solo now has a total of 33 retail outlets.
Products
The ability to understand and respond to the changing needs of
customers has led to a very successful development of the company’s
retail concept, which states that Bengawan Solo is a one-stop,
premium quality, multi-cultural, family cake shop.
The product
mix includes a full range of kuehs, cakes, buns, bread, cookies
and various seasonal products for all festivities such as Chinese
New Year, Hari Raya, Mother’s Day, Father’s Day, Mid-Autumn Festival,
Deepavali, and Christmas. The company prides itself as being a
progressive market leader. Many of its products such as Cake Redemption
Vouchers for wedding invitations and Baby’s First Month celebrations
are innovations often copied by others in the industry.
Over the years,
some of Bengawan Solo’s products have evolved into popular gifts
for bringing overseas by both Singaporeans and tourists. With
customers’ encouragement and support, Bengawan Solo has developed
its popular Lapis Cake and Pineapple Tarts into the ideal gift
from Singapore with a distinctive Singapore flavor and character.
Quality
Control
To ensure that her products continue to maintain the high quality
which made Bengawan Solo famous, the company emphasizes using
only the finest raw materials, no preservatives, and traditional
cooking methodologies.
The production
processes are also supervised not only by their respective departmental
heads and the factory manager, but also by Anastasia herself.
She makes it her top priority to check on her products not only
by visual examination but by random taste testing as well. On
top of that, the quality checking is also carried out at every
stage before being finally presented to the customers.
Development
of Employees
While
Bengawan Solo is always on the lookout for new outside talents,
it also has a philosophy of grooming existing employees to take
on higher levels of responsibilities. Employees who express interest
in upgrading their bakery skills are sent to the Bakery Institute
Training Center with their training subsidized. Outlet managers
and supervisors are regularly given in-house training on computer
skills, customer service, quality, cleanliness, and staff motivation.
| Tel
: (65) 756 9088 |
| Fax
: (65) 756 9089 |
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| Sales
& Marketing Executive......MS CATHERINE KOH |
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