It had always been 28yearold Danielle Tan’s dream to be a baker and own a bakery. She honed her skills by baking and selling cakes at popup stalls both as a student and a working adult. After two years of working, Danielle decided to start her own pastry business, specializing in “shio pan” – a Japanese salt bun. Teaming up with her 32yearold sister Serene, they opened Butter Town.

Butter Town quickly became a roaring success, consistently selling out their breads within two hours of opening. However, their small oven, single mixer, and few trays couldn’t keep up with the overwhelming demand. Within three months, the sisters faced the urgent challenge of scaling up their operations to meet their customers’ needs.

0:00 Introduction
0:55 Our bakery in a hawker centre
1:24 What is shio pan?
3:11 4am: the baking starts
5:12 How we started Butter Town
7:13 Troubles with the gas oven
9:00 Chicken curry with shio pan?
10:10 First sourdough cakes in Singapore
11:30 Family support
15:45 Expanding to a bigger kitchen
17:55 Baking up our biggest order

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About On The Red Dot: CNA's weekly programme documents the stories of ordinary Singaporeans and celebrates their resilience, identity and sense of belonging.
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