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