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http://www.delciesdesserts.com
Welcome to the world of self-created recipes that are made in cups.
Featured under Dining Section on Page 22 in SPH Business Times on 7 Nov, 2009. ” When Delcie Lam of Whisk and FOld says her aim is “for them to rise”. she’s not talking about the cakes, muffins and tarts that her baking studi (read full article)
Hi All, The season of giving is back! After struggling with 1 year of running a bakery business, there were pain in losing my dearest mother and having to cope it while running a business. I still think of her every single day ever since she left me (read full article)
Did I mention about my other family in BNI? I’ve made alot of friends over the one year and being in this family definitely nurture me into a dynamic person. I remember I was a shy and quiet girl when I first visited Dynamic Chapter. But becau (read full article)
Business Network International is a group I’ve been actively participating for the past 1 year. Being in it was like having a catalyst planted into my business. Every week, without fail, I have to wake up early in the morning to attend the mee (read full article)
Seems like a mess in the photo above but trust me, they are really really really good. Fitriya and Linn are our newest double-duo bakers on board at Whisk and Fold. They have been feeding the community bakers at Whisk and Fold with their delicious m (read full article)
Setting up a online dessert boutique doesn’t just take a day of effort. Find out what I did in to build a brand name for Delcie’s Desserts in the local blog scene. If the above video link doesn’t work, click on the link below to vi (read full article)
A crunchy nut bottom, layered with homemade hazelnut chocolate cream cheese mousse, topped with a chocolate ball and cocoa flakes…. See how Pastry Chef Delcie Lam creates this delicate dessert, and find out the secret ingredient that makes The (read full article)
For most businesses, competitors are bitter foes to be watched, and never to be befriended. But for me, I believe in sharing and this is why I’m helping many home bakers in Singapore reach out to the public through the community baking project. (read full article)
Delcie’s Desserts is currently baking with her heart and soul in Whisk and Fold. All our beautiful and healthy desserts are produced in the baking studio of Whisk and Fold. So check out what is Whisk and Fold all about at www.whiskandfold.com (read full article)
Just last Friday after my meeting with Catherine, a home baker which is interested in being part of our community baking project, I recieved this mooncake from my supplier. When Catherine was sharing about her experience in making flaky mooncakes du (read full article)
This is Suki posing as a home-baker. Obviously, he was doing it all wrong. Can you spot the mistake? As I was applying a new food license for my new outlet, I went into the Q&A page and found something useful for those who questioned whether it (read full article)
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