About Us

Patisserie G and its long-term ally

Patisserie G was established in 2012 by Executive Pastry Chef Gwen Lim, who trained at Le Cordon Bleu Paris. Chef Gwen started Patisserie G to realise her vision to bring together precise French baking techniques with quality ingredients from the region back home to Singapore.

Patisserie G opened up its flagship store located in Millenia Walk in 2012, and a subsequent outlet at OUE downtown in Shenton Way in 2017. At Patisserie G, we honour the tradition and authenticity of producing French pastries, by carefully choosing ingredients, perfecting our baking techniques and artisanal craftsmanship. Each pastry is crafted with precision and care, often showcasing intricate designs, delicate layers, and exquisite flavours. We pride ourselves in using high-quality ingredients to ensure taste and texture.

Following increasing demand for a greater volume of retail and business-to-business sales, Patisserie G moved its bakery operations to a central kitchen located at Mactaggart road. The home-grown patisserie now has 2 retail outlets, and operates out of a central kitchen to meet its supply needs. From 2022, as Patisserie G expands its B2B operations, we encountered several lost market opportunities as our production capacity limits our ability to supply to potential customers who requires larger product quantities than we were able to supply. Recognising that our current capacity restricts our access to new customers and growing our customer base, Patisserie G has decided to expand its business production. Not only can expanding production attract new customers, expansion can also lead to economies of scale, leading to higher cost efficiencies through increased production volume. However, expansion of a business also poses several key challenges to us. As an SME, obstacles such as cost of technology implementation, staff training and lack of know-how has impacted our progress.

As one of her key allies in the industry, Patisserie G has always been able to count on the support from NTUC’s Employment and Employability Institute (e2i). The e2i team has often guided us on the appropriate government funding programmes available to help us grow. Understanding that we often face the challenge of manpower shortage, e2i has helped Patisserie G to prioritise our workers’ capabilities, by strategically leveraging staff training and development programmes. These manpower solutions include the Career Conversion Programme (CCP), the Place- and -Train (PnT), and Professional Development (PD) Programme. Enlisting existing staff in PD programmes helps to level up their skills, making them more efficient and effective in their roles. This allows them to value add, and handle a wider range of tasks and responsibilities. As part of the CCP, new hires are put through a structured onboarding program through a combination of internal training and external courses to help them bridge the skills gap – this allows them to assimilate into their new roles quickly. Through e2i’s (PnT) and, (CCP), Patisserie G can now confidently hire workers from industries beyond just F&B.

In late 2022, Patisserie G was encouraged by e2i to form our Company Training Committee (CTC), an NTUC ’initiative to help both workers and companies transform for the future. Managed by e2i and endorsed by the Food, Drinks and Allied Workers Union FDAWU), the NTUC CTC Grant provided much-needed financial support to small medium enterprises in the F&B industry looking to invest in technology, equipment upgrades, and/or staff training for business transformation.

Patisserie G’s collaborative journey with NTUC’s e2i and our Company Training Committee

After the formation of our CTC , we attended several talks and workshops held by e2i and NTUC. These outreach events were designed to help SMEs to tap on various manpower solutions, including the CTC Grant, to tackle challenges face by SMEs during business expansion. During such outreach engagements, representatives from e2i and FDAWU worked meticulously to help Patisserie G develop a CTC-endorsed transformation plan.

The CTC initiative focuses on helping businesses stay competitive and relevant. Recognizing the challenges faced by SMEs, the grant focuses on helping businesses transform with process improvement, technology utilization, and upskilling of the existing workforce. CTC’s emphasis in assisting SMEs transformation is in line with Patisserie G’s aim to embrace technology, increase productivity and manage manpower issues.

After successful implementation of our CTC-endorsed plan in December 2023 at Patisserie G, we have been able to achieve better economies of scale with increased productivity. We now possess the capacity to accept and supply to potential customers that require larger quantities of products. This provides the opportunity for greater profitability. Implementation of CTC measures has also streamlined our operations allowing us to achieve more with fewer manpower resources, mitigating manpower shortage issue. With the support of CTC, existing employees are to be better equipped with relevant, up -to -date technology and/or technical skills to thrive in their jobs. Such investment in employee’s development demonstrates that the company is committed to their growth and career thereby helping to improve their morale and reduce staff attrition, allowing us to maintain a more stable and sustainable workforce.

With the help of e2i and a willingness to adapt to ever changing market dynamics and demands of customers, Patisserie G believes that we can be better positioned to thrive and grow in the competitive F&B industry.