Sembawang Confectionery: Old-School Bakery With Traffic Light Cake, Cream Horn And More

Sembawang Confectionery is a traditional bakery on Beach Road

If you love old-school bakeries as much as I do, place Sembawang Confectionery on top of your list of spots to visit. This traditional bakery on Beach Road, which looks like a blast from the past, has been around since the 1960s.

Image credit: Brendon Choke

While we couldn’t find a full menu with prices, the good news is you can pre-order some of the bakery’s popular items online. Their signature Cream Horns, for instance, go at $12 for six pieces. The simple snack is made with a flaky pastry in a horn shape, filled with freshly whipped cream.

If you’re dropping by the bakery, get their freshly-baked muffins, too. Great for breakfast or teatime, these are well-priced at $5.50 for three and $10 for six.

They also sell buttercream cakes in a myriad of designs, including the uber-cute Traffic Light Cake that comes with three stripes on top: green, yellow, and red. You’ll find it in their Heritage Box ($16.80), a curated box comprising eight slices of traditional buttercream cakes.

Image credit: BènéW

Those who love old-school bread are in luck, as the bakery has a huge selection available on display. The Curry Bun ($1.60), Sausage Bun ($1.60), and Ham & Cheese Bun ($1.80) are popular picks.

Image credit: @sembawang_confectionery

Before you leave, don’t forget to grab a box of Coconut Tarts ($12 for six). These buttery morsels feature a crisp tart shell generously loaded with sweet coconut shavings, baked to golden perfection.

Another well-known old-school bakery is Big Bakery, which has been selling handmade apple crumble for over 30 years. Alternatively, head to Jie Bakery in Tai Seng for your fix of rainbow bread filled with kaya and butter!

Address: 6 Beach Road, #01-4869, Singapore 190006
Opening hours: Daily 7:30am to 6:30pm
Tel: 6295 3965
Website
Sembawang Confectionery is not a halal-certified eatery.

Featured image adapted from @ceciliajoven and Fuji Misato

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.