Baking with Singapore Heritage Confectionery: Dona Manis
Join an immersive 2-hour hands-on workshop at the iconic Dona Manis Heritage Bakehouse to learn the craft behind their signature banana pie and explore Singapore's traditional bakery culture.
- When
- Till Sat, 10 Oct 2026
- Started from Fri, 11 Sep 2026
- We worked this date out from the listing rather than reading it plainly. Worth checking before you go.
- For
- adults · family · seniors
- Cost
- S$89.70 per person
- SG Culture Pass
- You can pay for this with your Culture Pass credits. See it on sgculturepass.gov.sg
- Tags
- family · senior · couple
About this event
Discover a slice of Singapore’s heritage through the story, craft, and flavours behind one of Katong’s most beloved traditional bakes — the iconic Singapore banana pie.
Step into Dona Manis Heritage Bakehouse, located in the heart of the historic Katong-Joo Chiat district, and journey through Singapore’s rich neighbourhood bakery culture. Since 1990, Dona Manis has been known for its signature banana pie — a humble handmade pastry that has become part of the food memories of generations of Singaporeans.
In this immersive 2-hour heritage baking experience, uncover how traditional bakeries shaped Singapore’s culinary landscape and how recipes, skills, and stories have been preserved across generations. Learn about the influences that shaped Singapore’s unique pastry culture, and the craftsmanship behind creating a beloved heritage bake.
This is not just a demonstration — it is a fully hands-on experience. Guided by our facilitators, you will explore the ingredients behind our signature bake, taste different banana varieties, and discover how ingredient choices influence flavour and texture. Then, roll up your sleeves and assemble your very own mini Singapore banana pie using your choice of bananas and components of the original Dona Manis recipe.
While your pie bakes, enjoy stories of old Katong, family-run bakeries, and the passion required to preserve Singapore’s disappearing food traditions.
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