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Tag: desserts

  • Singapore Bakery Big Mouth Bakehouse Shuts Down Nine Months After Rebranding

    Singapore Bakery Big Mouth Bakehouse Shuts Down Nine Months After Rebranding

    Big Mouth Bakehouse has closed permanently nine months after rebranding. The shutdown ends a 13-year run that began under the Fluff Bakery brand.

    At its peak in 2015, the business sold more than 2,000 cupcakes a day. Rising costs and slowing sales later forced a retreat.

    Debt overhang cuts short the January comeback

    Founders Nursyazanna Syaira Mohammad Suhimi and Ashraf Alami launched Fluff Bakery in 2012 to fund their wedding. Strong social media demand led to a physical store opening in 2013. High daily sales of halal cupcakes quickly turned the shop into a staple for local dessert buyers.

    An expansion during the Covid-19 pandemic stretched resources. Heavy overheads and falling footfall forced the founders to shut Fluff Bakery in September last year, carrying unpaid obligations into their next venture.

    Product shift fails to offset operating costs

    The couple attempted a turnaround in January by reopening under the Big Mouth Bakehouse name. Their revamped menu moved away from standard cupcakes toward higher-ticket baked goods, including cakes, bomboloni and shio pan.

    Changing the menu did not generate enough cash flow to cover daily operating expenses and service old debt. By February, the founders were still struggling to clear liabilities accumulated during Fluff Bakery’s earlier expansion.

    Independent bakers face margin squeeze

    Independent food and beverage operators across Singapore face severe margin pressure from climbing ingredient prices, utility tariffs and commercial rents. When momentum cools, single-outlet shops rarely have the capital to absorb prolonged downturns.

    Rebranding without restructuring underlying debt rarely saves small bakeries. Drawing foot traffic in Singapore’s dining corridors demands heavy promotional spending, which punishes boutique shops that lack bulk purchasing power.

    The final exit after thirteen years

    On Instagram, the owners confirmed the closure and said conditions could no longer be managed.

    “Sometimes, despite your best efforts, things happen that are simply beyond your control,” the business said.

  • Heytea Enters Thailand with Three-In-One Lab Flagship at CentralWorld

    Heytea Enters Thailand with Three-In-One Lab Flagship at CentralWorld

    Heytea opened its first store in Thailand at Bangkok’s CentralWorld on September 25, 2026. The launch brings its three-in-one Lab format to Southeast Asia for the first time.

    It gives the Chinese tea chain its third experimental Lab venue outside mainland China, following rollouts in New York and Toronto.

    Located on the first floor of CentralWorld in central Bangkok, the flagship combines a tea lab, a bake lab, and a gelato lab into a single retail unit. Customers order past open counters. Staff assemble teas, pastries, and ice creams in plain view of the floor. The store design takes cues from Thai floating markets, using curved timber joinery and boat-shaped counters across the dining area.

    Three formats under one roof

    Bangkok serves as the testing ground for teaAir, a proprietary foam preparation combining brewed tea, coconut, milk fat, and aerated texture. The chain launched the line with a Rock Oolong Jackfruit recipe. The drink blends oolong tea with jackfruit, papaya, and coconut bases.

    Next to the beverage bar, the bake lab sells localized pastries including a Thai Milk Tea croissant egg tart. The adjacent gelato section serves lime-infused Thai milk tea gelato. That puts its cold desserts in direct competition with established dessert cafes inside the mall.

    CentralWorld draws heavy foot traffic from Ratchaprasong commercial district office workers and downtown tourists. Heytea vice-president of communications and public relations Cheng Hao noted that the Thai capital combines high tourist volumes with consumers who scrutinize ingredient origins.

    “Bangkok is a global leader in trends. The heytea lab is designed for markets where consumers are not simply following trends but actively shaping them.”

    Battle for Southeast Asian tea market

    Heytea enters an entrenched field of domestic and regional tea operators across Bangkok’s prime shopping centres. CentralWorld already houses domestic giant ChaTraMue and Taiwanese boba chains. Chinese rival Mixue also competes nearby, targeting mass-market street locations on low price points.

    Deploying the capital-intensive Lab format rather than a standard kiosk targets premium spenders. The strategy relies on experiential dining and higher transaction values to offset prime retail rents in Bangkok’s top malls. For operators like Central Pattana, experiential food and beverage units generate steady daytime dwell time. Traditional fashion retail no longer delivers that traffic reliably.

    Suppliers in Thailand face tighter technical requirements as Chinese beverage brands import complex equipment and custom ingredient formulations. Meanwhile, regional operators must defend margin share. Well-funded Chinese chains continue to use cross-category merchandise, intellectual property partnerships, and proprietary drink textures to command price premiums.

    Ten years of retail evolution

    Founded nearly fifteen years ago, the business introduced cheese-foam tea to Chinese consumers before expanding across major metropolitan hubs. It created the experimental Lab concept in 2016 as a testing facility for new recipes, interior architecture, and retail formats.

    Management later took the Lab model overseas, opening standalone flagship sites at Times Square in New York and the Toronto Eaton Centre in Canada. Past brand marketing has relied on global partnerships with luxury house Fendi, artist Yayoi Kusama, and collectible toy maker POP MART.

    Bangkok now anchors the chain’s retail expansion across Southeast Asia. Management has not disclosed the number of secondary standard-format stores planned for the Thai capital. Real estate leasing teams and franchise partners will track sales productivity at CentralWorld through the final quarter of 2026.

  • FamilyMart Plans 10 AI-Developed Desserts by End of Fiscal Year

    FamilyMart Plans 10 AI-Developed Desserts by End of Fiscal Year

    FamilyMart will release its first generative AI-developed dessert in Japan later this month. The company aims to roll out roughly 10 algorithm-assisted products before the current fiscal year ends.

    Store buyers want faster development cycles for fresh sweet counters. They are using machine learning to parse consumer demand patterns and speed recipes straight to shelves.

    Building on July Pilot Sales

    Executives cleared the wider rollout after a limited run in July. Strong customer uptake for an AI-recommended cream sandwich during that trial convinced management to expand the pipeline across the chilled dessert category.

    That push slashes the months normally required to pitch, test and approve new confectioneries for nationwide distribution.

    Shifting Shelf Battles in Tokyo

    Japanese convenience chains compete fiercely on chilled sweets, where weekly turnover drives regular foot traffic and protects basket margins against inflation. Rivals such as 7-Eleven and Lawson pour heavy investment into proprietary foods. Generative design cuts development lead times down to weeks.

    Suppliers face tighter turnaround windows as retail buying teams swap conventional seasonal planning for continuous, data-driven formulation. Manufacturers will need flexible production lines capable of switching ingredients rapidly to meet shorter product life cycles.

    Next Pipeline Milestones

    September’s launch sets the operational template for the remaining automated recipe rollouts scheduled across the rest of the financial year.

    FamilyMart will track repeat purchase rates and sales velocity from this month’s debut before locking in the final batch of AI recipes due on shelves before the fiscal year closes.

  • FamilyMart Launches AI-Designed Desserts to Speed up Product Cycles

    FamilyMart Launches AI-Designed Desserts to Speed up Product Cycles

    Japanese convenience store operator FamilyMart will roll out its first dessert formulated by generative artificial intelligence in September 2026, aiming to cut product development workloads by 20 per cent.

    The Tokyo-based chain is deploying algorithm-driven recipe creation across its chilled dessert counters to capture fast-moving consumer tastes faster than human product teams can test them.

    Automating Recipe Formulation

    FamilyMart is using generative AI platforms to analyse consumer social discussions and purchase patterns, generating finished dessert recipes directly from raw trend data. The software evaluates ingredient combinations, texture profiles, and flavour pairings before human development teams test the formulations for mass production.

    Sweets and chilled bakery items generate disproportionate store traffic compared with daily staples like rice balls and bento meals. Convenience store operators in Japan rotate novelty desserts every few weeks, creating intense pressure on research teams to find fresh flavour profiles that stand out on shelves.

    Rival Pressures Across Japanese Convenience Chains

    Convenience retailers across Japan face shrinking domestic margins and high labour costs, pushing operators to automate back-office operations and supply chain decisions. Seven & i Holdings and Lawson have similarly turned to algorithmic demand forecasting, but using automated systems directly for consumer recipe design shifts technology from logistics into core merchandising.

    For food ingredient suppliers and packaging manufacturers, shorter development timelines will require more agile production lines. Suppliers that cannot adjust ingredient batches within tight AI-driven launch schedules risk losing shelf space to more flexible competitors.

    The Timeline for Store Rollouts

    FamilyMart has spent recent quarters testing automated shelf-stocking tools and digital signage across its store network to trim operational overhead. Applying generative technology to food product design represents the next stage of that operational overhaul.

    The company will track sales performance and inventory waste for the September 2026 AI dessert before deciding whether to expand automated development into its wider bento and prepared beverage lines.

  • Edible Adventures: Pop Marts Toy-Inspired Desserts Invade Singapore in Global Bakery Debut

    Edible Adventures: Pop Marts Toy-Inspired Desserts Invade Singapore in Global Bakery Debut

    Beijing-based creator of popular ‘blind box’ toys, Pop Mart, is branching out with a new line of business, launching its premiere international bakery in Singapore. The company is giving a fresh, three-dimensional, and edible spin to its famous characters, such as the wide-eyed Labubu and the adorable Molly. From black sesame Labubu popsicles to double cheesecake Molly, these delightful treats will now take the form of pastries and beverages. The bakery, located opposite Universal Studios Singapore, showcases a line-up of 45 toy-inspired treats with prices ranging from S$5 to S$32 (approx. US$3.87 to US$24.77).

    From Toys to Tasty Treats: Pop Mart Expands

    Singapore is just the beginning for Pop Mart’s global culinary conquest. The company is contemplating setting up bakeries in Europe and the United States, according to Zhang Xiaoyang, the head of Pop Bakery at Pop Mart. However, the company is aware that it will have to navigate complex issues such as establishing local supply chains. The company’s strategy also includes launching dessert shops across Southeast Asia, specifically in Thailand, Indonesia, and Malaysia.

    This move to extend the brand into the bakery business follows the successful launch of Pop Mart’s first bakery in the Chinese coastal city of Qinhuangdao in April. Before this, the company had tested the concept through over 30 dessert truck pop-ups within China.

    A Strategic Move Amidst Challenges

    The foray into the bakery business comes at a time when Pop Mart is grappling with inflated production costs. The company’s business model has recently been met with skepticism from analysts as they have observed the company’s annual sales and earnings growth fall short of expectations in recent quarters.

    “Pop Mart’s diversification into the bakery business is a smart move. There’s only so much a toy company can do, and they’ve likely reached their limit with toy manufacturing,” said Laura Pan, a lecturer at a prominent school of management. However, she notes that the reception of Pop Mart’s bakeries in the United States remains uncertain, considering the waning popularity of the Labubu series.

    In the face of a global surge in demand for its plush toys, bag charms, and collectibles, Pop Mart has been innovatively expanding its business beyond toy selling. The company hopes to emulate Disney’s success in transforming short-term popularity into long-lasting success.

    In line with this strategy, Pop Mart has made notable strides this year. It has announced a collaboration with Sony Pictures to produce a Labubu movie and has expanded its Beijing theme park, Pop Land.

    “We aim to integrate our IP (intellectual property) into all aspects of consumers’ lives, and desserts are one part of this mission,” Zhang said.

    Questions & Answers

    What is Pop Mart’s new business venture?
    Pop Mart has launched its first international bakery in Singapore, featuring pastries and beverages inspired by their popular toy characters.

    Is Pop Mart planning to open bakeries in other countries?
    Yes, the company is considering setting up bakeries in Europe and the United States and also plans to launch dessert shops across Southeast Asia, specifically in Thailand, Indonesia, and Malaysia.

    How is Pop Mart diversifying its business?
    Aside from launching a bakery business, Pop Mart is also developing a Labubu movie in partnership with Sony Pictures and has recently expanded its Beijing theme park, Pop Land.

  • Exquisite Vietnamese Desserts Delight Guests at Exclusive UK Royal Navy Reception

    Exquisite Vietnamese Desserts Delight Guests at Exclusive UK Royal Navy Reception

    During the recent reception for the UK Royal Navy ship HMS Richmond in Ho Chi Minh City, a delightful culinary showcase turned heads as international guests were introduced to the refreshing flavors of Vinamilk’s ice cream, yogurt, and kombucha tea. The event, held on September 22, marked a celebratory moment for Vietnam and the United Kingdom as they commemorated 15 years of a strategic partnership focused on diplomatic, security, and defense cooperation.

    Heralding a Milestone for Vietnam-UK Relations

    The HMS Richmond, a multi-mission frigate, docked at Nha Rong Wharf as part of the U.K.-Vietnam Summer Festival 2025. Organized by the British Consulate General in Ho Chi Minh City, the festival welcomed the frigate while underscoring the importance of the anniversary in strengthening bilateral ties. Dignitaries from various embassies, local government officials, and leaders from British companies in Vietnam gathered to honor this pivotal relationship.

    A Taste of Vietnam’s Best

    As the sun set over the city, Vinamilk’s products took center stage, showcasing the rich tapestry of Vietnamese culinary heritage. Guests were particularly drawn to the gelato offerings, inspired by Italy’s classic treat. With their silky texture and bold flavors, Vinamilk’s gelato drew rave reviews; one visitor, Sam Wood, the Asia Pacific Director for Exports, noted, “This is the first time I’ve tasted Vinamilk gelato. It’s absolutely delicious and refreshing, especially on a night like this.”

    From Creamy Yogurt to Sparkling Kombucha

    Lieutenant Oliver Thomas from HMS Richmond expressed his admiration for Vinamilk’s Green Farm drinking yogurt, describing it as “very tasty, fresh, smooth, and creamy.” With a proprietary fermentation process incorporating six live European probiotics, the yogurt not only tantalized taste buds but also offered health benefits, marking it as a standout choice.

    The lively reception highlighted the “HAYDAY” kombucha, a handcrafted beverage fermented over six months from organic green tea leaves. Its fragrant aroma and tangy flavor established it as a refreshing favorite among health-conscious guests, creating engaging moments for connection among attendees.

    Mocktails that Spark Joy

    Even Vinamilk’s mocktails stole the show, with their vibrant tropical fruit juices artfully blended to highlight their natural flavors. Each sip left a beautiful impression, reminding visitors just how much flavor and creativity can flourish in the Vietnamese beverage scene.

    Connecting Through Flavor

    The event not only showcased the delights of Vinamilk, but served as a reminder of the increasingly vibrant cultural exchanges between Vietnam and the U.K. With tastes that celebrate culinary artistry, the reception seemed to assure that international connections are as essential as they are delicious. Who knew that yogurt could play matchmaker among nations?

    Questions & Answers

    What was the significance of the HMS Richmond’s visit to Ho Chi Minh City?
    The visit marked the 15th anniversary of the strategic partnership between Vietnam and the U.K., emphasizing diplomatic ties and cooperation in security and defense.

    What unique products did Vinamilk showcase at the event?
    Vinamilk showcased its gelato, Green Farm drinking yogurt, and “HAYDAY” kombucha, impressing guests with their quality and flavor.

    How did the guests respond to Vinamilk’s offerings?
    Guests were pleasantly surprised by the rich textures and flavors of the products, with many highlighting the refreshing nature of the gelato and the health benefits of the yogurt and kombucha.

  • Yakult opens a dessert store in Japan

    Yakult opens a dessert store in Japan

    Japanese sweetened probiotic milk brand Yakult is to open a pop-up dessert store in Tokyo next month.

    Located at the Shibuya 109 building, the Yakult store will offer a range of ice creams, soft serves, and shakes, which are mixed with probiotic milk. Seven kinds of treats, including Yakult Parfait and Ice de Yakult, are developed in partnership with Imada Kitchen.

    The store exterior will present an artwork drawn by the illustrator ‘The Peach of Girl’, which features a “chill and refreshing” vibe and “a feeling of nostalgia”. The Yakult dessert store will open from June 1 until August 1.

    First introduced in 1935, Yakult has been known as a healthy beverage that helps maintain good gut flora, as each bottle is said to contain more than 10 billion ‘Lactobacillus paracasei Shirota’ bacteria.

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