It has come to our attention that there are fraudulent emails and WhatsApp messages impersonating the Singapore Food Manufacturers' Association (SFMA). These fraudulent communications may use various email addresses and phone numbers to mislead the public.
We would like to remind everyone that all official communications from SFMA will always come from email addresses bearing the domain @sfma.org.sg. If you receive any suspicious emails or messages that do not originate from this domain, please do not respond or click on any links. Instead, report them to us immediately at enquiries@sfma.org.sg or Tel: +65 6221 2438.
Thank you for your vigilance and cooperation.
Company Information
7 Tuas Bay Walk
Singapore 637756
Tel: +65 6266 5280
Fax: +65 6266 5417
Email: info@mayson.com.sg
Website: http://www.mayson.com.sg/
Mayson Bakery started in 1983 as a sole proprietorship. The business was then operating from a shop house in Tanjong Katong. Over time, operations expanded and the company was privatized and re-named Mayson Bakery Pte Ltd in 1999. We are now one of the leading food manufacturers that are driven by consumer demand for variety.
Our wide product range, established reputation, proven technical expertise, we are able to provide our customers with quality confectionery products and services. Most of our products have been developed in Singapore specifically to suit the local taste. In addition, we supply to retail outlets, supermarket, franchise bakeries, caterers, flight kitchens, ship chandlers and chain cafes.
Our products are made in line with HACCP specification and are Halal certified.
After nearly 30 years of fine tuning recipes and ideas, Mayson Bakery has a distinct heritage that can be used as a building block for the future.
Since our inception in 1983, we have always sought room for improvement – be it our production process, our cakes and bread, also our service. Our production lines keep abreast on the trends of the market, updating our menu of cakes and bread constantly. This is done by constantly reviewing and developing our baking techniques to introduce new and better products.