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It all started with a Vision
🧁 2020 — A Leap of Faith
When the COVID-19 pandemic hit, bakeries were closing. But out of uncertainty came opportunity.
Instead of slowing down, she rented a small kitchen space and enrolled in At-Sunrice GlobalChef Academy to refine her craft. The goal wasn’t just to bake — it was to redefine durian desserts.
Soon after, The Durian Bakery was born — built around one mission:
“To craft desserts that let the true durian shine — fresh, creamy, and unforgettable.”
💛 2022 — Winning Hearts (and Taste Buds)
Word spread fast.
Within a year, The Durian Bakery became one of Singapore’s most loved durian brands — known for authentic flavour, minimalist design, and honest craftsmanship.
Features in The Straits Times, Lianhe Zaobao, and Nuyou Magazine followed.
Customers shared heartwarming reviews — families celebrating birthdays, couples surprising each other, offices gifting durian cakes for milestones.
🚚 2024 — Delivering Joy Across Singapore
By now, 20,000+ cakes had been delivered — each one made fresh daily, packed carefully by hand, and delivered straight to customers’ doors.
To make sure every experience felt personal, we launched our in-house customer care team, personally connecting with customers via WhatsApp — ensuring each delivery felt like a gift, not just an order.
🌱 2019 — The Seed of an Idea
It all began with one simple craving — “Why can’t durian desserts taste as good as the real fruit?”
Our founder, a lifelong durian lover, realized most durian pastries in Singapore either masked the fruit’s flavour with cream and sugar, or used diluted pastes that dulled its character. So in a small home kitchen, she started experimenting — blending pure Mao Shan Wang flesh, hand-pressing pulps, and testing hundreds of recipes to capture that intense, unmistakable durian flavour — without artificial stabilizers or shortcuts.
🍮 2021 — Creating the SilkyGold™ Standard
After hundreds of tests, the signature SilkyGold™ Durian Purée was perfected — a blend made from 100% Mao Shan Wang durian, cold-processed to retain its natural aroma and texture.
This became the heart of every creation — from the Classic Mao Shan Wang Cake to the Mochi series.
Every batch was still handcrafted, and every delivery was made fresh daily — ensuring customers tasted the durian in its purest, richest form.
🎂 2023 — Expanding the Collection
Innovation didn’t stop.
The team created a new range of desserts — from Durian Mochi and MSW Burnt Cheesecake, to the elegant Gula Melaka Durian Cake, blending palm sugar, coconut, and premium durian flesh.
Each dessert reflected the same philosophy — minimalist outside, durian maximalist inside.
🌏 2025 — Beyond Cakes, Building Moments
Today, The Durian Bakery isn’t just a bakery — it’s a community of durian lovers who share a taste for excellence.
We’re exploring new collaborations, new seasonal products, and even durian-inspired experiences that bring people closer to the joy of authentic flavours.
But our heart remains the same — to deliver “moments of joy, filled with the world’s best durian.”