1 gm Yeast (no-knead) Bread

Hello my friends!! I’ve been really busy recently with bakes for orders, reading recipes, my full time job, a side line online sales.. phew.. it’s tough being a Singaporean nowadays but nevertheless, keep positive mind and stay happy ūüėÄ

Bread making has been to toughest to me and took me the longest ever to get them right. I believe it has been like that for most people, but able to make your own fresh bread with no preservatives is so satisfactory to your heart, mind, soul and tummy!

I’m really excited to share this recipe of this bread that uses only 1g yeast! Yeasts are live organism which is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Most recipes we see uses probably average of 5g or more of yeasts which makes the bread has a very strong smell of it~ However this particular bread~ it’s perfect for those who doesn’t like that strong smell~ Due to the very little amount of yeast, proofing takes very much longer time too, therefore usually i would start this at night when i am back from work.

In the post, I’ll also share how to store this type of bread for a longer storage life. It works for almost all kinds of artisan bread that you bake! This very easy no knead bread that everyone can try!

1 gm yeast no-knead bread



  • 300 gm bread flour
  • 1 gm sea salt
  • 1 gm instant dry yeast
  • 18 gm caster sugar
  • 3 gm honey (you can use molasses/this gives colour to the bread)
  • 225 ml water (room temperature)
  • black and white sesame seeds (toasted, portion according to own preference or any other nuts you preferred)



  1. In a bowl, add water. Mix in the honey and yeast, using a chopstick, stir well.
  2. Next add in caster sugar, stir till dissolves, then add in salt.
  3. Add in bread flour first then sesame seeds, generally stir into a dough until all water is absorbed (add a little water if you need, different brands of flour have different absorption) Remember! There is no need to knead!
  4. Next, transfer into a bowl or container. I prefer to use a transparent container so i can see the proofing process. Cover with a wet towel or container lid. Personally, i feel a container with lid proof better. Leave it in the kitchen overnight.  (*Fun activity: Place a rubber band over the container to mark the level, you will see how much your dough has grown overnight!)
  5. Next morning, place the container in the fridge for 12-24 hours to let it continue to ferment.
  6. After 12-24 hours, remove from fridge. Dust the work space with flour and remove the dough. Dust the dough with flour and lightly flatten the dough. Fold into thirds, turn around and repeat the process again.
  7. Cover with towel and let it rest for about 15 mins. After 15 mins, with a rolling pin, roll out into rectangular then roll up like the picture below: (This picture is taken from The Goldilocks Kitchen as i forgotten to take pictures of the process)   Image result for roll bread dough up
  8. Line your baking tray with baking paper and place the dough on top, sealed side down. Cover with a wet towel and let it proof for about 1-2 hours. The dough should rise twice or thrice the size.
  9. Preheat oven at 180C. Bake for 40mins.
  10. Remove from oven, DO NOT CUT immediately! The dough inside will still be wet or sticky. Leave it to cool on a wire rack totally before cutting into slices.

How to keep your bread?

These bread are the softest and nicest after baked. Once it’s cooled and sliced, they only last for about 2 hours or less before the interior turns dry and hard.

What you should do is to keep part of the sliced bread that you will be consuming within the next day or two into a air tight container. Keep the rest into a zip-lock bag and freeze it! Take it out and defrost before you want to eat it again. What i do is i would defrost the night before, and get them ready for breakfast the next morning =D Try it and tell me if it works for u, it works for me!




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Easy Dinner Rolls

In every post in my blog, before a recipe, i would always share a little about my thoughts and lifestyle (and letting out little grumbles here and there) .

Recently i read an article on how baking relieve stress =) I’m pretty glad i founded a skill within me that brings so much benefits to myself and people around me. Baking helps to relieve stress and the feeling of inequality from work, and giving me a chance to practice and improve on my skills as well, best part is?¬†you bake not to seek attention or to out-do others, but when you just want to share the food with people who you believe will appreciate it


Baking for others can increase a feeling of wellbeing, contribute to stress relief and make you feel like you’ve done something good for the world, which perhaps increases your meaning in life and connection with other people

Every weekend i would always be thinking of what to eat for breakfast for the coming work week. Buying a bread? Chwee Kuey? Bee hoon? Work week is tough because it’s hard to manage when you have to wake up early, preping lunch-box for my hubby, me and a colleague which ends up i would be late to get myself breakfast. Having breakfast at work is also a difficulty because my hands would usually be full of never ending work always thrown at me. Besides, thinking of all the preservatives that outside food gives.. ewwwww!!

My family loves bread, especially mum~ i’ve been trying to make good bread since 3 years ago but failed upteen no of times. It’s only because of her and her love for bread, i never gave up trying =) Now i make simple bread loaf, artisan bread, bread rolls so on and so forth.. However, making bread takes alot of time on proofing, sometimes it would take up to half a day. Hence, i came upon a simple recipe and found out a easier and faster way to do it if you have a typical built in oven and a light feature.

Making bread is the toughest among all bakes, therefore please bear with me on details and read carefully through them and i’m sure you can make a good bread too! Compared to so many bread recipes, this is the easiest of all.


Easy Dinner Rolls


  • 250 gm bread flour
  • 25 gm cake flour
  • 5 gm instant dry yeast
  • 40 gm caster sugar
  • 1/2 tsp salt
  • 100 ml water, warm
  • 80 ml milk, warm
  • 40 gm butter, cut into small cubes


  1. Mix all dry ingredients except butter into your bread-maker/mixer.  Add in your liquid ingredients as you mix, let the liquid incorporate into the flour. If you are using a bread maker, you can add in the liquid together with your dry ingredients. I am using low speed (speed 2-3) for my mixer for about 3-5minutes.
  2. Once everything is incorporated, add in the butter cubes and low speed, and continue mixing for another 3-5mintues.
  3. Once done, remove dough to do a window pane check (check for dough’s elasticity). If not satisfied, do a few more kneads.
  4. Roll your dough into a ball, tugging the ends at the bottom. Place it in a bowl and cover with a damp cloth.
  5. Speedy step:- If you oven has this light feature, turn it on before you start your dough process. After your dough is done, cover with a damp cloth and place it in the oven. (Do not on the temperature!) The light and warm in the oven is going to proof your dough alot faster and puffier! This should take about 30-40mins compared to a normal 2 hours proofing.used_oven-light-411882

    look at the proofed bread dough here, so pretty

  6. Once the dough is proofed, punch down and remove from bowl. Dust your tabletop with a little flour, giving it a few kneads before cutting them into equal parts. I have forgotten my actual weight of each ( i have 12 pieces of dinner rolls here). I would usually weight the whole dough and divide the weight into the number of pieces of bread rolls i want.
  7. Rolls them into individual round balls and place them on your baking pan, as close/as tight together as possible, so it would rise higher when it bakes.
  8. Cover your dough with the damp cloth and place it back in the over for about 10-15mins.
  9. Remove, and preheat your oven at 170C while your dough continues to rise. When your oven is ready, bake for 20-25mins.
  10. Remove from oven and cool.

Here, i did an extra step which you could omit if you want to bake just plan dinner rolls. I have made OTAH dinner rolls with garlic butter spread! This is just agar agar because it was a try out, so i do not have exact weightage of each ingredients.


Otah (frozen/chilled from supermarket)
Minced Garlic
Chopped Parsley
Pinch of salt


  1. Melt butter in a pan, add garlic, parsley and salt. Mix. Leave aside.OLYMPUS DIGITAL CAMERA
  2. Wrap otah into each of the bread dough, sealing it the the end and place the end downwards into the baking pan.
  3. Cover your dough with the damp cloth and place it back in the over for about 10-15mins.
  4. Remove, and preheat your oven at 170C while your dough continues to rise.
  5. Spread garlic butter on top of the bread and bake for 20-25mins.
  6. Remove from oven and cool.
TA DAAAH~~~ SOFT and Fluffy Bread Rolls

Mistake: I did not steam my otah before wrapping in the bun, which i think it’s not right because they turn out so soft and mushy which makes it very difficult in wrapping them into the buns.

Note: Home-made bread rolls do not last as long as commercial bought bread because we did not include preservatives. Keep them in a airtight container and consume within 2-3days.

Please feel free to #Judybakez or send me questions through my facebook. I may not be an expert but i’ll be glad to share my experience =D

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Honey Cheese Sponge Cake

TGIF! It’s been quite a while since i have posted but i have been baking weekly still. I’ve been rather hardworking going to libraries, browsing through cookery and baking books, reading and feeding my knowledge. Learning is a never ending process.

There’s a recent craze about this Le Castella that comes to Singapore and they are everywhere in the media. Castella („āę„āĻ„ÉÜ„É©?Kasutera) is a popular Japanesesponge cake made of sugar, flour, eggs, and starch syrup. When this cake comes to Taiwan, the wait was 5 hours and when it comes to Singapore it was a 3 1/2 hours. The Queue was CRAZY and I was initially jumping with excitement but after¬†i’ve seen alot of media photos¬†of the cake, with alot of so-so reviews, i was reluctant to try.

Le Castella T1

Some friends¬†tried it and gave the feedback that it’s not worth buying, they taste like normal sponge, just softer or fluffier. The cakes look inconsistent, dense and charred on the surface. An over-baked charred skin is a huge turn off to me, becasue a charred skin could overpower the original taste of a good cake/any baked goods.


There’s also a link here –>¬†http://www.asiaone.com/singapore/taiwans-famous-castella-cake-town-heres-our-verdict¬†which doesn’t seems to have very good reviews about the cake as well..

And so.. i did my own version (adapted from guai shu shu’s cheesy sponge cake). There are still rooms for improvement, however this is my first try =)

Honey Cheese Castella Recipe





The yolks batter
80g melted butter
6 egg yolks ( i used 60g eggs)
100g of cake flour
60g honey
20g milk
1/2 tsp salt

The white meringue
6 egg whites
60g sugar
1/2 tsp cream of tartar (optional)

Grated cheddar cheese or any cheese preferred




  1. The yolk batter¬†–¬†Pre-heat oven to 160 degree
  2. Whisk egg yolks and 2 tbsp of sugar till light and fluffy
  3. Add salt, milk, melted butter and honey, mix well.
  4. Add cake flour, mix well until smooth, put aside.



  1. The white meringue –¬†Pour all your whites in clean mixing bowl, using a machine and whisk till it‚Äôs frothy, add in your cream of tartar. Gradually add in your sugar in batches when the whites becomes soft peaks while whisking till it reaches soft peak form.
  2. Take 1/3 of the white meringue, fold it into the yolk meringue. Do this in 3 batches until fully combined. Try not to over mix and deflate the batter.



Baking time!!


  1. Line your baking tin. I used a rectangular tin for my bake today. Pour in half of the batter.
  2. Spread/Sprinkle cheddar cheese all over your cake and top up the other half of the batter over it.
  3. Level the top lightly, and bang it on the table a few times to remove large air bubbles trapped inside the cake.
  4. Steam bake for 30-40 mins or until a skewer comes out clean.
  5. Remove from tray. Cut and Serve =)


I might be baking mine for too long or did not use the water bathe method so the cake comes out slightly more dry as compared to the original recipe. However, the cake taste heavenly of honey, it’s soft and fluffy and it stays that way for the next 2 days!





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Finally on braces…

Finally.. nearly 6 months into consideration and savings, i’ve started on my braces treatment on 22th March 2017. About 2 weeks ago, i had my first appointment with the clinic, having my mould and x-rays done with the first payment of $500+GST.
I have prepared myself from reading a lot from bloggers, people’s experiences, youtube, and even friends who has put on braces before (i think i’m really a bugger >_<)

I’ve gotten my mould on my 2nd appointment. They look scary, like dinosaur teeth!¬†Look how bad my teeth looks? It actually hinders with the chewing every time and causes my lower 2 teeth to chip badly.

My appointment with Dr Alfred Cheng was at 4pm, i went alone feeling excited and nervous, unsure of how bad it would hurt and all.. but the thought of getting a perfect bite and a sharper face is enough to bring my fears away for a moment =D

Dr Cheng was fast! Finishing the whole procedure within 20-30mins i suppose? Pretty sure he is really experienced and there was almost no pain. I chose blue rubber bands, but i think they don’t look very nice on me, so i’m going to try pink on my next trip)

2nd payment made: $1000+GST (Subsequent payment will be $100+GST every month you visit the clinic for tightening).

I took photos before braces, they look totally awful till i felt pretty much ashamed of them. Argh! They look horrible! 

And so… i made dinner appointments with my friends earlier, because i was so curious about what i could eat or not? Happily texting my other friends proudly claiming that there is no pain and it was fun! They replied with one question…”Have you try eating?”

Hahaha~ Yes they are right! I went around food stalls, deciding on what i think i could eat and settled down with “Ban Mian”, they look like the softest and mashy-est food i could find, but hell no! As i put these lovely soft noodles into my mouth, i realised i could not bite at all! The jaws felt tight, they are not strong enough to even chew on the softest food ever, feeling upset.. i had little dinner and as i try to eat, my gums starts hurting….

Image result

Over the days.. i could only eat soft mash food like mashed potatoes, watery porridge, lots of blended fruits. I felt upset because i love to eat! Looking at all the “real food” i could bite and chew daily has now become a luxury to me. New mouth ulcers¬†were developing every day, and i just don’t wish to even talk. I laughed at myself for taking 2 long hours to finish a bowl of porridge. Every bite i try to bite, my gum hurts, however i do realised if i practice my chewing, the pain would get lesser and lesser each time, by 2 weeks i could almost eat like normal for soft food like fish and boiled potatoes..

Days later, i took photos again because i’m really excited to see if there are any changes, and there are movements! You can see the two lower front teeth are chipped off badly ya? Yup~ that’s due to the overbite and supposedly it will get worsen over the years.

I started eating prawns, crayfish meat, pork, vegetables by the 4th week, the front teeth that we use to tear food, is almost useless, so i always have a pair of scissors with me to cut food into smaller pieces in case i couldn’t sink my teeth into them. People tells me not to eat vegetables because it would be difficult and they get stuck in your braces, but i still eat them pretty much¬†for a balanced diet. Other than scissors, a toothbrush is also a necessity whereever i go, because i love to eat and i¬†wouldn’t want to smile or¬†laugh with food¬†stuck in my¬†braces.

Baby toothbrushes!!! Awwwww… can’t they cute? These are of my 2 favourite characters, baby piglet and little mermaid-Ariel! When i was a child, my family wasn’t that rich and so i never had a chance to get these cute little brushes.¬†

Brushing is also a challenge, i’m supposed to brush my teeth part by part in a rubbing motion but my normal toothbrush seems to be a little hard to reach the end and they were too big to use for individual tooth, so i bought baby toothbrushes!! Hahaha!


1 month into my next appointment, it was a rainy friday morning. I had to woke up really early in the morning for the appointment in order to make it for work after that. I couldn’t think much as the whole procedure of changing the bands were so painful (i felt my teeth were forcefully pulled apart), that i teared unknowingly. I used pink bands this time, but realised they still don’t look nice enough because the color looks too pale.

Chewing is tough but not as bad as day 1, i was already trying to eat hotpot on day 2! People says when one is on braces, you could hardly eat that you would definitely slim down, but i think that’s not the case for me because i’m too much of a glutton! hahaha~ The only thing that bothers me are mouth ulcers. My face starts to get slimmer and sharper, which is really amazing:- the power of braces.

I spoke to quite a few people from Singapore who are younger and have gone/are going to such surgery to correct their jaw deformities. Many do not understands that as years goes by, this deformities could cause problems to your daily lifestyle, example unable to chew food properly thus causing indigestion, breathing problems and so on… not all deformities can be fixed by braces alone, and that’s how jaw surgeries comes into the picture.

I’m counting down to the date probably 5 more months to my jaw surgery where the jaws will be properly aligned. It’s already looking so good now that sometimes i wonder is there really a need for surgery? However, i still trust the professionals because i know of a lot of friends who went to him but not everyone was suggested the surgery.

Ok~ logging off now.. have not been updating much on recipes and shall do that soon!

Sign off,
Judy Bakez

Stir Fry Bell Pepper Pork

A quick recipe today ūüôā

I am not a great cook, but I am always picky on the type of food I eat, so bad that when I dine out, and if that food taste bad (to me), I would rather not eat it at all that people may say it’s so wasteful. Yea~ I admit it’s a bad habit, but without such “bad habits” how did I learn to be able to cook anything I want today?

I was so craving for this dish when recently I saw a picture of it somewhere (I couldn’t remember), the colour combination of this dish really boost up my appetite, besides it’s a well balanced diet with protein and veggies!

Mum does this dish differently, she uses a more healthy approach for all her dishes, no seasonings other than salt and she would use as little as possible, only allowing natural combination of ingredients to bring out the natural flavour. Wells, it’s up to your individual preference, end of the day it’s what you like to eat and how it suits your tastebud ūüėÄ

Marinate pork :- with sesame oil, pepper, light soya sauce, oyster sauce, chicken stock, hua tiao jiu and some corn flour (leave it in the fridge for at least 30mins to absorb all the marinates)


120g of 3 colour bell peppers (cut according to your preference)
200g of marinated pork
1 small sized red onion (cut into fours)
1 garlic (minced)
1/3 cup Chicken Stock
1 tbsp of Oyster sauce
Black and White pepper
Salt (to taste)
1 tbsp Cornflour + 1 tbsp water


1. Heat the wok and add oil. Combine Oyster sauce into chicken stock.
2. Stir fry onions till fragrant, careful not to burnt them. Add minced garlic and stir fry till fragrant. (Do not burn the garlic if not it will taste bitter)
3. Add in the bell peppers and give it a few dry before adding in the marinated pork.
4. Add seasonings, white and black pepper, salt and chicken stock. Fry and cover to boil.
5. Thicken the sauce by adding cornflour mixed with water. Add slowly and stir until you get your desired thickness.
6. Serve!!

1. Adjust seasonings according to your own tastebud.
2. If you prefer your bell peppers to be crunchy, give it a quick stir fry and put it aside. Add them in after everything is cooked before serving.

Pandan Chiffon Cake -All Natural

I love Panda Chiffon since i was a kid, i could remember how soft and fluffy these cakes are together with the fragrance of pandan and coconut cream and how i love eating these. Cakes were not as fanciful as what we have in this century now, bakeries were all very traditional and cakes were quite plain looking during those times, it needs the skills of a baker to bring out the fragrance of a bake to attract customers to their shops.

Pandan chiffon can be seen and bought easily almost in all kinds of bakery shops now, price ranging from as cheap as $5 to as much as $18 per cake. Not sure how many of you felt this way, but personally i never liked the taste of fake essence and lots of baking powder to make a cake rise to become fluffy, especially the after taste of the chemical will always stays in my tongue, “spoiling”¬†my tastebud for a moment. That’s commercially baked, huge quantity, lots of chemicals and cheap, comparing to home bakes which i would love to use as much natural ingredients as possible, lots of work and time, in result to a more expensive cake, but no matter how much does a home baker charge for a bake, they will never recover their labour cost with the number of hours they spent – it’s all about passion. Support home bake, appreciate their hard work, support their passion =)


I forgot where i have found this chart online but it’s a good piece of information to share. Most recipes online uses pandan essence/paste and food colouring, it’s much easier especially for beginners but you could slowly change and adapt to this all natural recipe, trust me, you will taste the difference!

So, here’s my¬†recipe on my pandan chiffon cake after a few quick research..

Pandan Chiffon Recipe – For 23 cm Tin

The yolks meringue
6 egg yolks (I couldn’t get 60g eggs so i used 55g eggs instead)
30g sugar
75g canola oil
15g pandan water (Pictures shown at the end of the recipe)
60g coconut cream/milk (Prefer freshly squeezed from market)
135 cake flour / top flour

The whites meringue
8 egg whites
1/8 tsp cream of tartar
90g sugar


1. Preheat oven at 160C
2. Using a hand whisk or hand machine, whisk yolks till double in volume. Slowly add in 30g of sugar and whisk till pale and fluffy.
3. Stir in oil and combine. Add in pandan water and coconut cream, stir till well mixed.
4. Sift in the cake/top flour, using hand whisk to whisk till well combined.
5. The egg white meringue (important!!) – Pour all your whites in clean mixing bowl, using a machine and whisk till it’s frothy, add in your cream of tartar.Gradually add in your sugar in batches when the whites becomes soft peaks while whisking till it reaches almost stiff peak form.
6. Take 1/3 of the white meringue, fold it into the yolk meringue. This will make your yolk meringue lighter before adding it back into the white meringue to combine,
7. Now that your yolk meringue is lighter, pour it all into the white meringue and fold. We do not want to over fold or over combine this as it will deflate the batter.
8. Once you are done, pour your cake batter into chiffon tin. Level the surface, and give it a few taps on the table to remove large air bubbles.
9. Bake in the oven at 160C for about 70mins. If the top gets too browned, prepare a aluminium foil to cover the top after 40mins of baking.

10. Remove from oven. Quickly turn your chiffon tin upside down and let it cool off totally.

11. Removing the cake – Personally i feel the chiffon cakes that i make, it’s easier to remove them with hands and it will look much prettier as compared to using a knife.


Cut and serve!


How to get pandan water?

Cut pandan leaves and filled it in a blender. Add water, just enough to blend and get the juice out of the leaves.

Using a sieve, drain the liquid out and best to let the liquid sit in the fridge overnight. The liquid will separate into 2 parts, we will gently pour out the top part of clearer pandan water (which we can use for cooking desserts), leaving the dark green colour for our pandan cake.



Do tag me or #hashtag #Judybakez if you have tried my recipe ^_^

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#Skills are for life

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Sharefood App – Get Home cooked food anytime

I have so much to share about my experience with sharefood as a home baker/home cook. For those who has no idea about it yet, let me tell you how convenient it is to be able to order home cooked food easily anywhere, anytime!

If you all have been following me or reading all my previous post, i mentioned that sharefood approached me to join them as a home baker when i was doing my live demo at totts yah? I was so excited and honored to be part of the team as well as a consumer of sharefood app.

The reason why i can cook and bake so well (hahaha~~ self claim) is becasue i’m a very picky eater, i enjoy my food with more “liao” (ingredients) than plain carbo and i can add anything i want to my food making it a healthier choice. Since young, my mum has cultivate my mind to always eat healthy, introducing my taste buds with all sorts of weird food when people tells her it’s good, especially she always tells me at my age of 30s, the more we need to take care of our body wellness which also in turn will reflect on our skin complexion as well. However, due to the working culture we have now in Singapore, most families/people hardly have time to cook or they can’t cook for whatever reasons, and so this app comes in handy!

Click here to join ShareFood in Facebook —>¬†https://www.facebook.com/SharefoodSingapore/

Click here to join ME in Facebook —>¬†https://www.facebook.com/JudyBakez/

This app can be downloaded in both android and apple phones. Signing up is easy, following the instructions or steps given, you will come to this main page – The news feed.


A new recipe will be featured and updated regularly for people to learn how to cook or bake new things, this week, my recipe is featured in the news feed in time for Christmas season – Easy Cheesy Carbonara – my actual full recipe will be shared in my blog later.

Here’s the link to the video or you can view the video at the end of this post —>¬†https://www.facebook.com/groups/singaporehomecooks/1171806246221783/?notif_t=feedback_reaction_generic&notif_id=1481029509903834


Next, sellers will categorize their food under different categories:

Food near me: Food available for orders will be listed from nearest to you. If you are always working late, why not order dinner every day from a home cook near you? It saves all the trouble of travelling, queuing, thinking of what to eat and worst – an unhealthy non balanced diet =(

This is my page, look for me and add me to your favorite list ok? I am working on all weekdays, with school on Mondays and Fridays and i would usually bake or cook on weekends. Two woman (Mum and i) fighting for a kitchen is the most chaotic thing ever, LoL~ Therefore, i really can’t wait to have my own place and own kitchen where i can work in comfortably.

Made my first sold 2 weeks after registration – my all time favorite 6″ half baked cheesecake and 2 sets of scones. My cheesecake has been the most frequent order so far, becasue they are so amazingly good! The texture of light and fluffy cake, with a wet center gives the feeling of eating a cheese yogurt and a cake that melts in the mouth, it’s light and airy taste will be great for people who does not like the strong taste of a cheesecake. Less sugar is another criteria for my bakes, making it a more healthier choice for desserts =D

My personal achievement – A Food and Hygiene Certificate! and along with a certificate of pastry and baking that is coming soon V>.<V

So what are you waiting for? Download the app now! =D Remember to lookout for the right logo ohh~~