Bigger Picture

Please introduce yourself.
Hi, I’m Jas. I’m a baker and the owner of 174 Bingo. My hobbies include travelling, doing outdoor outdoor activities, and hanging out with my dog, Bread!

Aww, your dog’s name is Bread?
Yeah, like a loaf of Bread! We recently adopted another—his name is Jack. Bread is a Frenchie, and Jack is a mixed breed.

Adorable! Where’s the last place you camped at?
In South Korea’s countryside which was about 3 hours away from Seoul! South Koreans are serious about their camping, so it’s always nice camping there!

Is there a dream country or city that you’d love to go camping in?
Destination-wise, I’m not too sure, but I want to try camping in the winter. It’ll be nice to wake up to a white snowscape. And I think the ultimate dream is to bring Bread along to camp with me, but that’s kind of hard because of his breed—it’s harder for them to travel. They generally don’t allow flat-faced dogs onboard flights.

That’s unfortunate, but hopefully one day that dream will come true! Can you tell us more about your bakery and how you got started?
I started baking pretty late, when I was 24. The reason I wanted to start my own place was because I had a strong desire to feel like I belong in Singapore. Before this, I’ve always wanted to leave—it’s quite agonising actually, I feel very trapped here. It really is a concrete jungle.

Yeah, and it feels everybody’s in this rat race here, right?
Yeah exactly! And on top of that, I’m queer, so that has it’s own challenges as well. I mean, it’s better now, but when I was a teen, we didn’t have that language yet so I kept wanting to run away. And then one day, I had an epiphany. Instead of wanting something that I can’t have, which is to leave the country, I made it a goal to build my own space, and eventually, baking became the means for me to make money so that I can build this dream third space.

Firstly, it’s for myself. And then I extend it to whoever needs it or feel they can resonate with our brand. I don’t really look at it as work, so I guess that’s why I love going in.

It sounds so lovely to have this little community that you’ve built! How else do you hope to nurture this space?
I think I have a different mindset when it comes to growth. You can define growth in numbers, like how much you make, but I see it more intrinsically. This industry is really tough, and for me, growth means creating a space where employment is sustainable, healthy, and fulfilling. It’s about checking in, having a plan for the team, and making sure they feel supported.

For example, if someone comes in as a baker at Bingo, I don’t want them to just bake—unless that’s truly what they want. We try to be very transparent about the business so they can learn the ropes too. Who knows? Maybe one day they can become business owners themselves. We’re actually planning a retreat next year for the whole team. The goal is to expand their perception of flavour. I really believe you need to eat well to make good food. And eating well doesn’t have to mean expensive food—it’s about being aware, picking out flavours, and noticing textures. I think it’s important for everyone on the team to build that kind of aligned palate.

To me, that’s growth too. Seeing that they don’t view the industry as hopeless, even though it’s hard—especially for Singaporeans doing this. And with everything going on in the world, you read the news and you can feel so small. I’m just one person. I can say I support certain causes, but real impact has to be reachable. The only way I can do that is through my business, because I see my team every day. If we take care of the people within our reach, and they bring that forward and care for someone else, then that’s how the impact spreads. That ripple effect—that’s what I’m trying, and hoping, to create.