What's This Place About?
Do you want to see with you own eyes how breads were made in the past? Come down to this Bakery and see it for yourself. Not only should you see it, you can even smell the aroma which gets stronger as you goes closer to the shop. You can see thousands of freshly baked breads stacked on rows of racks. You may also see the traditional burnt markings on the top which will be shaved before being packaged. You may feel a sense of how this shop operates in the past looking at the wooden signboard and worn-out interior.
If you come at the right time, you might see the workers in an "assembly line". You will be pull back into the past, seeing how these workers work without machineries but bare hands. From pulling the bread out from the hot oven, to removing the mould to stacking the breads on the rack. Their only protection from the hot metal moulds are a pair of guni sacks.
What's Interesting?
Sin Hon Loong bakery has been around for more than 50 years and is a family business pass down from generation to generation.
Sweetlands Confectionary also has a retail shop where you can go down and try for yourself the goodness of the bread. Don't worry, it's Halal certified for my Muslim friends who wants to try them too. It was also featured as a bread winner in an article in The Sunday Times, 16 November 2003. The owner put up the article in the shop itself.
Author's Thoughts
They might be classic bakeries, but they are still capable of churning thousands fresh baked breads daily to sell. They must have garnered support from loyal customers that are still surviving today. Just being classic and using plain old traditional methods impress us that they are still surviving. Not only do they just survive, they are doing well too as seen in the 2003 newspaper report. This is simply wonderful!
Breads on the racks!
