Get Daifuku Mochi, Kaya Swiss Rolls And More At This New Bakery In Tampines North

Ben Baker is a new bakery in Tampines North

Good news for Tampines North residents: the Tampines GreenCourt BTO estate has a new bakery, Ben Baker!

It’s located right opposite Chang Cheng Mee Wah coffeeshop, so you can drop by for some cakes and breads after your meal.

They offer a wide range of breads, from the usual suspects of Char Siew Bolo Bun ($1.70), Tuna Bun ($1.60), and Otah Bun ($1.70) to trendier options such as White Coffee Bun ($1.60) and Liu Sha Bun ($1.60).

They also have a great selection of desserts in the glass display, such as Mango Daifuku ($4.80) and Peach Daifuku ($4.80). Each box gets you two daifuku, where soft mochi skin encases a creamy filling that’s studded with sweet fruit chunks.

I was most curious about their Pandan Kaya Swiss Roll ($9.80); the aunty behind the counter was touting it, claiming that this cake was a dupe for the famous Rich & Good Cake Shop.

Size-wise, it looked about the same as the ones at Rich & Good Cake Shop, which go for $12 each.

The fluffy cake layer had a similar bright green shade, boasting a discernible pandan fragrance. However, I felt that the kaya fudge middle was not as smooth and creamy as the one at Rich & Good Cake Shop. Nonetheless, it’s a cheaper alternative worth considering if you live in the area, especially since there aren’t any Rich & Good bakeries nearby.

Besides kaya, Ben Baker also offers these swiss rolls in classic flavours such as Yam and Chocolate. Limited quantities are available daily; these cakes are said to sell out fast!

In related Tampines news, popular Taiwanese cafe Abundance has opened at Century Square with new menu items. Alternatively, visit the new Isetan Tsukimi Matsuri fair at Tampines Mall, ongoing till 8 October.

Address: 633 Tampines North Drive 2, #02-13, Singapore 520633
Opening hours: Daily 6am to 9:30pm
Website
Ben Baker is not a halal-certified eatery.

Photos taken by Anthia Chng and edited by Marcus Neo.
This was an independent visit by Eatbook.sg.

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.