Our story
From weekend bake sales to a Sea Park shoplot
How a home kitchen habit became a six person bakehouse. There is a queue before eight on Saturdays.
Since 2021
It started with too much starter
In 2021, we started baking weekend loaves for neighbours. The order list grew longer than one oven could handle. Two years of porch bake sales followed. Then we signed the lease on a corner shoplot on Jalan 21/22. We moved the starter in before the furniture.
Today there are six of us. The first shift starts at 5am, shaping what proved overnight. The shopfront opens at 7.30am with whatever the morning produced. Most days, the last loaf is gone before 2pm.
We have stayed small on purpose. One mixer sets a limit on how much dough we can handle with care. We would rather sell out than bake past that limit.
Three rules we bake by
They cost us some sleep and a little profit. That is the whole point.
Same morning only
If it was not baked today, it does not go on the shelf. Day old bread is sliced and bagged. It is sold at half price for toast. It is always labelled clearly.
The long way round
Every dough gets a slow, cold second rise of at least eighteen hours. It ties up fridge space and patience. That is why the crust and crumb taste the way they do.
Small batches on purpose
Sixty loaves is a full bake day. We keep the number low. Every loaf is shaped by hand and checked by eye. Each batch is small enough to watch properly.
Come by before the shelves empty
We are on Jalan 21/22 in Sea Park, a few doors from the corner kopitiam. We open from 7.30am, Tuesday to Sunday.