SFA Licensed Bakery Singapore: Our Food Safety Credentials, Published
Tings Bakery holds Singapore Food Agency Food Shop Licence CE20L85J000, and every cake we sell is made in that one licensed kitchen at #B1-20 The Adelphi in City Hall. Everything on this page can be checked. We have published the licence number rather than a badge, our halal position rather than an implication, and our allergen limits rather than a reassurance. You do not have to take any of it on trust.
Our Credentials at a Glance
SFA Food Shop Licence
CE20L85J000, verifiable on the Track Records portal
UEN
53394429E, registered as Tings Bakery
Kitchens
One, at our shop address. Nothing outsourced
Halal
Not MUIS certified. No pork, no lard, no alcohol. Halal-sourced. Certification in progress
Allergens
Tings Bakery accommodates dairy-free, vegan, gluten-free, and nut-free requests on a case-by-case basis when you ask in advance.
Shelf life
Eat within two days. No artificial preservatives
Included with every cake
A plastic knife and a large candle
Our SFA Licence, and How to Verify It
Tings Bakery holds Singapore Food Agency Food Shop Licence CE20L85J000.
You do not have to take our word for it. Go to the Singapore Food Agency’s Track Records portal, search “Tings Bakery” in the business name field, and you will see our licensing details and our record.
An SFA Food Shop Licence is not a formality. It means the premises have been inspected, the food handling practices have been assessed, and the licence is subject to ongoing conditions. As an SFA licensed bakery Singapore customers can verify independently, that is the strongest single statement we can make about how the cakes are made.
What an SFA Licence Actually Covers
Worth knowing, because “licensed” gets used loosely.
The premises. The kitchen has been inspected and approved for the preparation and sale of food. Ours is at the same address as the shop, so what you collect comes from the kitchen it was made in.
Food handling practices. Storage, temperature control, separation, cleaning and personal hygiene standards are all part of the licence conditions.
Ongoing compliance. A licence is not a one-off certificate. It is subject to inspection and to conditions that continue to apply.
What it does not cover. An SFA licence is not a Halal certification, and it is not an allergen guarantee. Those are separate things, and we address both below rather than letting the licence stand in for them.
Where Your Cake Is Made
In one kitchen, at #B1-20 The Adelphi, 1 Coleman Street, the same address as our shop.
Nothing is outsourced, nothing is bought in finished and re-decorated, and nothing is baked at a second site. Every cake we sell is made where our licence applies. When you collect a cake from us, you are collecting it from the kitchen it was made in.
See Cake Shop City Hall for the shop and directions.
Is Tings Bakery Halal?
We do not hold MUIS Halal certification. We are working towards it.
What is true today:
No pork and no lard in any of our cakes or ingredients
No alcohol in any of our cakes or ingredients
Halal-sourced ingredients across the range
We operate to a strict Muslim-friendly standard in the kitchen
What we will not claim: that this is the same as certification. It is not. Certification involves audit and oversight that we do not currently have, and a customer who requires certified Halal should choose a certified bakery. We would rather tell you that plainly than let an ambiguous phrase do the work.
Allergens: What We Can and Cannot Guarantee
The honest position, which is more useful than a reassuring one.
Tings Bakery accommodates dairy-free, vegan, gluten-free, and nut-free requests on a case-by-case basis when you ask in advance. We work from a single kitchen, and in a single kitchen cross-contamination cannot be ruled out. Shared equipment, shared surfaces, shared air.
If you or a guest has a diagnosed food allergy, contact us directly before ordering rather than relying on this page or on a product description. Tell us what the allergy is and how severe it is, and we will tell you honestly whether we can safely take the order.
Sometimes the answer is no. We would rather turn an order down than get this wrong, and a bakery that says yes to every allergen question in a shared kitchen is not being careful with you.
What to Tell Us When You Enquire
What the allergen is
How severe the reaction is
Whether the person will be eating the cake or just present at the table
Whether a trace risk is acceptable to them or not
That last question is the one that decides it. If a trace risk is not acceptable, we are not the right bakery, and we will say so.
What Is and Isn't Edible on Your Cake
Some of our designs, particularly 3D and sculpted work, use styrofoam or wire for structural support, and some use toy figurines or other decorative elements as toppers.
Those parts are not edible.
We will tell you which pieces to remove before serving, and it is worth checking before you cut, particularly if children are at the table.
If a cake is going in front of a small child, tell us when you order and we will design without hard non-edible elements on the surface. On a first birthday cake this matters most, and we treat it as the default rather than a special request. See First Birthday Cakes.
Storage and Shelf Life
Eat the cake within two days. Our cakes are freshly baked with no artificial preservatives, which is the reason they taste the way they do and also the reason they do not keep.
| Cake type | Storage |
|---|---|
| Cream-based cakes | Refrigerate, always |
| Cream cakes with fondant decorations | Refrigerate |
| Fully fondant-covered cakes | Do not refrigerate. Cool, air-conditioned room |
| Pinata cakes | Refrigerate, then out 30 minutes before smashing |
| Explosion bomb cakes | Refrigerate the whole unit until the reveal |
Why fondant should not go in the fridge. Condensation forms on the fondant surface as soon as it leaves the cold, and it damages the finish. A fully fondant-covered cake is better in a cool air-conditioned room.
Why cream cakes must. Fresh cream in Singapore’s climate is not something to gamble with, and a cream cake with fondant decorations still goes in the fridge. The decorations matter less than the cream.
Handling on Delivery Day
Check the cake when it arrives. If something has gone wrong in transit, tell us immediately with a photo and we will arrange a replacement or a refund. Once a cake has been signed for and accepted we cannot verify what happened to it afterwards
Chill it as soon as it arrives, following the guidance above
Our driver waits up to ten minutes and then calls. If nobody can receive the cake, a redelivery costs $30 and must happen within a day so the cake is still fresh
Keep it flat and level if you are moving it after delivery, and keep the air-conditioning on in the car
See Cake Delivery Singapore for the full delivery policy.
Payment, Cancellation and Order Terms
Published here because they are part of how we operate rather than fine print.
Full payment is required when you place the order, because a date is not held until payment is received
We accept PayNow to UEN 53394429E
We do not accept cash on delivery
Once an order is confirmed we do not offer cancellations or refunds
We can usually postpone to another date subject to availability
Reference images sent to us are not our own designs, so the result will be faithful rather than identical, and we will tell you which details will shift before you pay
Business Registration and Vendor Onboarding
For corporate customers adding us as an approved supplier:
| Detail | Value |
|---|---|
| UEN | 53394429E, registered as Tings Bakery |
| SFA Food Shop Licence | CE20L85J000, verifiable on the SFA Track Records portal |
| Payment | PayNow to UEN 53394429E. Invoicing and purchase orders accepted for corporate orders |
| Trading address | #B1-20 The Adelphi, 1 Coleman Street, Singapore 179803 |
| Response time | Within one working day on corporate enquiries |
If your procurement or finance team needs anything further, ask. It is a one-email process at our end and there is no reason for it to delay an order. See Corporate Cakes.