UPON WALKING IN, lines of cakes and cupcakes greet your senses—a motley of colours flooding the display counter. From macarons to tarts to artisan bread made in fresh batches every day, there is definitely something for everyone, whether a chocolate aficionado or just a die-hard sweet tooth, to enjoy.
Sharryl Ng, a self-proclaimed sweet tooth and Executive Pastry Chef at The Audacious Cakery, admits to being the type who first decides her desserts before heading to a restaurant. What started off as a way to relief stress after a long gruelling day, where she looked forward to savouring the fruits of her labour, exploded into a passion when her baked creations were well-received by her loved ones. “That first opened to me the possibility that I might have something there,” she says.
Formerly the regional director of a market research company, Sharryl took a huge leap of faith with her husband, Kenneth Lai, to open The Audacious Cakery in late September. Backed by the loving support of her family, she chose to let her passion guide her humble business. This passion of hers is evident in her delectable confections, their rich bold flavours exciting the palate. She plays with varied tastes and textures, putting a twist to the familiar.
“Seeing the reactions [of our customers] to our creations and interpretations,” Sharryl mentions, “is something which I enjoy and keeps me going.”
By “using the best ingredients and letting them shine through”, the desserts are rich yet light, mirroring the modern interior of the contemporary bakery. The quality of the Valrhona dark chocolate mousse and genoise of the Foret Noir ($9.80 for petit gateau)—a black forest cake with an alcoholic element that does not overwhelm the taste buds—is distinct in taste.
While cupcakes from other bakeries often come off as too sweet, the Matcha Cupcake ($3.50 each) from The Audacious Cakery succeeds in achieving the right balance of moist, flavour and lightness. Topped with matcha buttercream peaks and dusted with matcha powder and white chocolate curls, it is the dream of every green tea lover.
Among the sea of usual dessert names, a certain few stand out; the husband-and-wife team named some of their cakes, Zacharie and Isabella ($7.80 for petit gateau), after their children to reflect each of their own unique personality to the personality of the cakes.
Feeling thirsty? The Audacious Cakery also offers a decent range of tea leaves and coffee sourced from Papa Palheta/Chye Seng Huat Hardware, the leader of the third wave coffee movement in Singapore.
The Audacious Cakery simply aims “to be part of people’s lives and memories through [their] cakes and the pastries that [they] produce.” What could be better than that?
Photo credits: Bene Tan from Cause & Effect Studio and Ian Chong