Great chemistry is hard to come by, so when Ng Hu Yi and Ann Chong met in London as they were pursuing an education at Le Cordon Bleu, they knew they had to embrace this rare connection with a passsion project dedicated to their chanced meeting. Bloomsbury Bakers, aptly named after the street in which their school was located, was born and bred through a combined flair of patience, and experience.

Ever since it first opened its doors to the public in 2013, this Singaporean brand has prospered in full bloom through the wealth of rich, local flavors. By using the best of ingredients and locally sourced produce, Bloomsbury Bakers has reinvented traditional favorites into modern intepretations of desserts, such as the Cendol cheesecake, a smooth decadence with the prominent presence of a Gula Melaka glaze, and the Pulut Hitam, a buttery tart shell filled with a layer of coconut panna cotta atop slow-cooked Pulut Hitam. More consistent options on the menu would include Bloomsbury Bakers’ bestselling Orh Nee cake, a vanilla sponge cake filled with layers of yam and coconut cream, as well as the Lychee Cream, a lychee infused sponge cake with fresh buttercream, and the moist and crumbly Banana Cake, elegantly balanced with thin layers of chocolate ganache and banana chips.

If you like your classic desserts with a side of sophistication, then Bloomsbury Bakers is the one for you.