About
My Little Story
Jin Chung
I started as a novice baker in 2014 after buying a stand mixer during the Boxing Day sales in 2013. I challenged myself to try a new recipe every fortnight, and my love for baking grew. In 2015, I won the Cambridge Bake Off, which boosted my confidence.
​
Raised in Borneo, Malaysia, I blend my baking with an Asian touch. With a creative and artistic eye, and an Engineering degree, I often apply a scientific approach to my baking.
Photo by Pina
Why Baking?
Baking has always been a passion of mine, though I only realized it a few years ago. My mother, a talented baker, made countless treats for our family and commercially. After moving to the UK, I missed her Far Eastern-style creations and struggled to find similar flavors locally. This inspired me to recreate her recipes in Cambridge as a hobby and experiment in my spare time.
Baking is my art,
the kitchen is my canvas.
Creating
Establishing The Baking Jin and transitioning to baking for a wider audience allowed me to elevate my passions to new heights. Initially started as a part-time venture while maintaining my engineering career, The Baking Jin became a full-time pursuit in 2020.
​
From the outset, my goal was to evoke the flavors and nostalgia of my Malaysian childhood. With The Baking Jin, I offer a taste of Malaysia, alongside unique fusion bakes that reimagine classic recipes in innovative ways - something 'oriJINal'!
​
Some recipes, passed down by my mother, Mama Jin, have been refined over many years. It's been incredibly rewarding to share these creations and witness the overwhelming support from everyone. Thank you for being part of this journey.
Pandan Chiffon Cake
A Southeast Asian Breakfast Delight
As you know, my signature dish is the pandan chiffon cake. Pandan is a common ingredient in Southeast Asian cuisine, often grown in home gardens. We extract the juice from pandan leaves and use it in our cooking. This cake is so light and airy that it's often enjoyed for breakfast, sliced and eaten plain, much like bread. People savor its delicate flavor on its own, making it a delightful morning treat.
Celebrating Pandan
in Sweet Creations
In my business, The Baking Jin, pandan is a key ingredient, especially in my sweet creations like cakes and kueh. I incorporate pandan into my pandan cake, seri muka kueh, and pandan kaya, which is a coconut jam. Often referred to as the "vanilla of the East," pandan is widely used in Southeast Asian cuisine. I am excited to introduce this versatile ingredient to new audiences here, and I hope everyone will enjoy it as much as we do.
Milestones
2021
September
Awarded Great Taste 2021 star by the Guild of Fine Food.
Best Pivoted Business winner awarded by Be Social Cambridge (from 1 June 2024 Be Social Cambridge rebranded to Be Social Hive)
April
2022
Four products have been awarded Great Taste 2022 stars by Guild of Fine Food. And we are officially a Great Taste Producer.
August
2023
September
The Baking Jin is relocating to East Suffolk
2024
Featured in Suffolk Food Stories, read here
Febraury
2020
-- Awarded Great Taste 2020 star by the Guild of Fine Food.
-- Featured in Velvet Magazine September issue , read here
The Baking Jin going full time!!
September
April
2019
April
2018
October
August
July
Appearance in the Cambridgeshire cook book second helpings
2016
December
The Baking Jin established
2015
July
Guest Appearance in the Cambridgeshire cook book
April
Winning the Cambridge Bake Off
