The Audacious Cakery at 2 Everton Park - The Ownership The Ambience The Menu The Signatures The Promotion

The Ownership 

Tucked away in the right end of the newly refurnished Everton Park enclave at Block 2, Everton Park is this new bakery called The Audacious Cakery, owned by Executive Pastry Chef Sharryl Ng, who chooses to follow her heart and passion, and started her own bakery and dessert cafe, serving exquisite cakes, tarts, cupcakes, profiteroles, macarons and artisan breads.

The Ambience 

The decor of the cafe is English Countryside styled, white theme with the square wooden tables and chairs indoors painted in white. The glass door is flushed to the floor, with the adjoining walls lined with glass set on white wall panels to allow natural light to flow into the cafe.  

The hand crafted rose-shaped wire cage pendant lamps completed with hand applied aged bronze finishing and exposed filament bulbs, hanging above the display counter adds a rustic, vintage charm.  

Wooden parquet flooring complete that rustic English look. The cafe uses spot light sparingly in strategic corners to create that cozy warm effect, preferring to let the natural light from outside to light the  cafe naturally.

Taking centerstage at the entrance of The Audacious Cakery is the Papillionaire Bicycle from Stylebicycleasia, that adds to the rustic countryside feel.

The Menu 

The Audacious Cakery serves up a delectable range of sweet everything : Cakes, Tarts, Cupcakes, Macarons, Profiteroles, Artisan Bread and Sandwiches, as well as great tasting coffee and tea. 

The Signatures 

Matcha Cupcake - with Matcha buttercream dusted with green tea powder and white chocolate curls.

$3.50 for 1 cupcake

$20 for 6 cupcakes

$38 for 12 cupcakes

Foret Noir - Valrhona dark chocolate mousse, Kirsh soaked cherries  and Kirsh cream on a dark Valrhona chocolate genoise

Petit Gateau serves - $9.80 (1-2 pax) 

18 cm dim hexagon - $68.00(serves up to 8 pax) 

24 cm dim hexagon- $125.00(serves up to 16 pax)

Food Tasting Notes : For the Foret Noir (Black Forest)  the Valrhona chocolate used is Jivara. 

Strawberry Shortcake - made with fluffy white sponge, layered with succulent strawberries, and luscious vanilla cream.

Petit Gateau serves - $6.80 (1-2 people) 

15 cm dim dim round - $48 (serves up to 8 pax) 

20 cm dim dim round - $88 (serves up to 15 pax) 

23 cm dim dim round - $122(serves up to 20 pax)

Food Tasting Notes : The Strawberry Shortcake is made of a bottom layer of sponge, followed by pieces of macerated strawberries, followed by another layer of sponge, and topped with a layer of French cream. The outer sides are lined with large halved strawberries. The French cream is light fluffy and the texture reminds me of marshmallow. The sponge layer is lightly sweet. The macerated strawberries are soaked in lemon and vanilla and tastes sweet with a flavorful strawberry flavor.  

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Macerating fruits - The technique of marinating savory foods, such as meat and fish, allows any spices, herbs, and liquids to infuse in the meats prior to cooking, thereby enhancing the flavor. When you marinate fruits, the technique is referred to as macerating and it has the same purpose of increasing the flavor. Macerating strawberries draws out the liquid from the fruit, sweetens them considerably and leaves a delicious syrup that they can be served in.

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Lemon Meringue - luscious tangy lemon tart made with French chumed butter on a biscuit base. 

Petit Gateau serves - $5.80 (1-2 pax) 

14 cm dim dim round - $22 (serves up to 6 pax) 

18 cm dim dim round - $36 (serves up to 10 pax) 

26 cm dim dim round - $72(serves up to 25 pax)

Food Tasting Notes : The crust is crispy, yet not too buttery, and a little firm, and there is a inner layer of white chocolate to keep the crust together. Lemon filling is lemony, and more inclined towards sourly. The meringue lends a light sweetness to the tart. The tiny bits of lemon bits that garnish the top gives it a citrus tinge.  Overall the taste is lemonly, sourly, with a distinct tinge of sweetness. 

 The Audacious Cakery Christmas 2013 

The Audacious Cakery's Christmas log cakes are open for orders. You may either place your orders to enquiries@theaudaciouscakery.com or call us at +65 6223 3047  

10% for orders place before 13 Dec 2013. Free delivery for orders $200 and above to one location.

Zacharie - Mango passionfruit cheese mousse with a mango passionfruit centre on a ginger biscuit base Small (serves up to 8 pax) $56  

Large (servers up to 15 pax) $68     

Foret Noir (Black forest) - Alcoholic - Valrhona dark chocolate mousse, Kirsh soaked cherries  and Kirsh Cream on a dark Valrhona chocolate genoise Small (serves up to 8 pax) $68 

Large (serves up to 15 pax) $80

The Audacious Cakery is located at : 

Blk 2 Everton Park 

#01-61  Singapore, 

Singapore 081002   

( 5- 8 mins walk from Outram Park MRT Station)

Operating Hours 8:00pm to  7:00pm      

DONQ at Takashimaya Food Hall - The Beginnings & Origin, The Milestones, The Bakery & Pastry Chefs, The Breads Buns Tarts

The Beginnings and Origin of DONQ 

DONQ was established 108 years ago in Kobe, Japan. On 8 Aug 1905 Founder Motojiro Fujii opens Fujii Bread in Hyogo Ward, Kobe Japan. In 1947, DONQ was established. 

The third in succession to the company - Yukio Fujii assumes the company in April 1947,  and begins DONQ in Sannomiya, Kobe. 

  

In 1954, Yukio Fujii attended lectures conducted in Japan by French Professor Raymond Calvel from the French National School of Milling and Grain Industries, and Yukio Fujii became fascinated with French Bread. Yukio Fujii engaged Professor Raymond Calvel as his mentor and teacher and underwent training under the latter, after which Yukio began producing French breads in his bakery, choosing to specialize in French breads including Baguette, Croissant, Pain de mie, Brioche and so on, while yet still selling some original Japanese inspired bread like Anpan.        

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Raymond Calvel (born 1914/1915 – 30 August 2005), a Bread Expert and Professor of Baking at  École Nationale Supérieure de Meunerie et des Industries Céréalières (ENSMIC) in Paris, France, was credited with creating a revival of French-style bread-making. His key research interest was on the improvement of bread-making techniques, and he did in depth studies on comparing the differences between European and American wheat flour. Raymond Calvel played a key role in the development of the Autolyse, a hydration rest early in the mixing and kneading process designed to relax gluten in the dough and simplify the kneading process. This serves to render the dough more expandable, hence simpler to mould into shape. Raymond Calvel acted as advisor to the Bread Bakers Guild of America during its founding and early competitive efforts in the early 1990s. He wrote the book Le goût du pain (translated into English in 2001 as The Taste of Bread) as a summation of his work.

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In May 1957, the Kobe Sogo store is established. (The first shop opened in a Department store).

In April 1965, French bread artisan, Philippe Bigot was invited to Japan, and French ovens and other machinery were imported for the first time to sell authentic French Bread in Kobe. 

Interestingly the bakery changed its name in 1966 from Fujii Bread to DONQ which is derived from Don Quixote, a character in the book <<Don Quixote>> by Spanish author Miguel de Cervantes due to the fact that Yukio Fujii has a personality that resembles that of Don Quixote. 

In May 1966 DONQ Tokyo Co., Ltd is established and in August 1966 the Aoyama store is established in Tokyo. 

In June 1968 Sapporo Store is established whilst in August 1969 Nichifutsu Shoji Co.,Ltd is established to manage the DONQ Group's Trade affairs.

In February 1970 DONQ Nagoya Co., Ltd is established. In February 1970, Kyoto, Kita-shirakawa store is established. 

In May 1983 the Johan Store is established (First Johan Store).

In May 1985 DONQ (Hong Kong) Ltd is established, with Hong Kong Sogo becoming DONQ's first overseas store. 

In March 1991 DONQ (Taiwan) Ltd is established.(80 years since the formation of Taiwan).

In March 1993 Dominique Geulin Co., Ltd is established. 

In 1994 Mini-croissant Popularity Explosion 

The mini-croissants are a brainchild of the Sapporo Sogo Store. The new in-store pay-by-weight system becomes extremely popular with consumers.This system expanded from the Sapporo Johan store across the country. Mini-one is still a popular brand up to this day. 

In February 1996 Received 4th place for Japan in the 3rd Coupe du Monde de la Boulangerie Viennoiserie category (Team Leader- Hiroki Sato), Baguette & Specialty Breads category (Jun Tamaki).

In February 1999 Received 3rd place for Japan (Team leader- Koichi Ezaki) 

In March 2001 DONQ Co.,Ltd celebrates its 50th Anniversary. 50th Anniversary Commemoration Project (Commemorative Thesis/Symbol Mark Recruitment/"Book of Pastries"/Commemorative publication) 

In April 2002 Wins 1st Place for Japan in the Coupe du Monde de la Boulangerie Baguette and Specialty Breads category (Naohiro Kikuya) 

In 2004 Fumio Tomochika assumes the office of Company President. 

In 2005 DONQ commemorates 100 years since its foundation. 

In 2009 DONQ (Shanghai) is established. 

In 24 April 2012, DONQ (Singapore)Pte Ltd is established.      

The Scratch Philosophy at DONQ   

Japanese French Bakery DONQ does not fail to draw the crowd at its Takashimaya outlet at B2-03 since its opening on 24 April 2012, with its amazing delectable spread of custard tarts, gourmet buns, bread, baguettes, pastries, both as feast to the eyes as well as to the palate. Now DONQ is really big in Japan, boasting of more than 180 outlets to date, and has its humble beginnings in Kobe back in 1905. 

The philosophy of "SCRATCH" - The bread craftsman at DONQ have the technology cultivated through a history that spans more than 100 years. In order to maximize of the flavor of flour from kneading powder to baking, we at DONQ completes the process no matter how much time it costs us.  This method is called "SCRATCH", and we believe that is the best method.

The Bakery 

The Bakery & Pastry Chefs 

Daily the Bakery & Pastry Chefs at DONQ churns out more than 100 types of tarts, buns, bread, pastries, using authentic, finest, freshest ingredients imported from Japan. 

The Breads, Buns, Tarts

The breads, buns, tarts range from savory to sweet, and portion sizes are pretty large. One unique feature to note about DONQ breads and buns is the presence of innumerable air pockets that makes the bread so fluffy and tasty. There are so many flavors to choose from and try out you'd never ever gonna get tired of chewing on DONQ breads, buns and tarts. Personally, I do not have any favorite flavors, because I find all of them deliciously satisfying. But if you must try I would recommend the custard tarts !

DONQ Bakery is located at :

391 Orchard Road, 

Takashimaya Food Hall, 

#B2-03 Ngee Ann City, 

Singapore 238873 

Opening hours: 10:00am – 9:30pm (Daily)