SINGAPORE — A natural on stage from a young age, Fly Entertainment’s Magdalene See boasts a flair for entertaining the masses that extends beyond hosting, acting and singing.

The host of the SCS Star Baker Challenge 2014 — a three-month-long baking campaign by the well-known local dairy brand, which will culminate in a final live bake-off in August — also goes by the nickname “the baker”, thanks to the homemade treats she would bring to rehearsals.

“I cannot help but go into any bakery I pass to smell the aroma of freshly baked bread, look at their baked goods and buy one or two to taste,” See confessed.

When she was in Paris, for example, she planned her itinerary “around the patisseries I wanted to visit and had pastries and baked goods for breakfast, lunch and dinner”.

She has even considered setting up her own bakery. “After talking to various friends about the specific challenges facing local F&B businesses now, I decided it isn’t time yet. (But) I’m still open to it if the right business partner, investors and location come along,” she shared.

That would put her Canadian diploma in bread and pastry, not to mention a stint under award-winning pastry chef Thierry Busset, to good use.

Meanwhile, she shares her passion for baking through her blog Fait Maison (http://www.faitmaisonblog.com, the name means means “homemade” in French) and hosting food-related events.

But what does she love best about eating out in Singapore? “The fact that we have such a large variety of choices to fill us up for less than S$5,” she said.

One such gem is the Fuzhou oyster cake aka UFO (S$2). “A fast disappearing treat that I used to enjoy as a kid. Now I only know of this stall that sells it: Maxwell Fuzhou Oyster Cake at Maxwell Road Food Centre, Stall no 5.”

For breakfast: My favourite selection of breads for breakfast from various bakeries include Golden Sands buns (95 cents each) from Baker Talent (Blk 442 Clementi Ave 3 #01-89). It’s molten eggy “liu sha” in a baked bread bun and so good especially when it’s warm and fresh out of the oven. Sesame camembert bun (S$3.20) from Johan Paris (Westgate, 3 Gateway Drive #B2-01); and D24 bun (S$1.90) — fresh durian baked in a bread bun — from Oishii (West Coast Plaza, 154 West Coast Road #B1-24/2).

For lunch: Sliced fish soup (S$5) from Blk 726 Clementi West Street 2, #01-138. The best fish soup on the island, in my opinion. The fish is so fresh and the soup so sweet and flavourful!

For dinner/supper: Mushroom Cheese prata (around S$2.40, I think) from Niqqi’s Cheese Prata (18 Clementi Road). For when I feel like I’ve enough calories to spare! Or seafood “okos” (Japanese seafood okonomiyaki, S$8.90) from Botejyu at Vivocity.

For dessert: Waffles and homemade ice cream (S$8.50) from Creamier (Blk 128 Toa Payoh Lorong 1 #01-835), macarons (S$3 per piece) from Bonheur Patisserie at Pasarbella (200 Turf Club Road #02-06 The Grandstand). Don Mendoza