Small-batch · Baked daily in Singapore

Bread worth waking up early for.

Slow-fermented sourdough, butter-laminated pastries and local-hearted bakes like kaya croissants and pandan chiffon — shaped by hand and pulled from the oven before sunrise.

Pre-order tomorrow's bake See today's menu

48hcold ferment

7:00amfirst loaves out

0preservatives

Signature bakes

Classic technique, Singapore soul.

Everything is made from scratch in our kitchen — French lamination and long ferments, meeting the flavours we grew up with.

Bestseller

Country Sourdough

48-hour cold ferment, blistered crackling crust and an open, custardy crumb.

$12Daily

Local fave

Kaya Butter Croissant

Laminated with French butter, filled with house-cooked pandan kaya.

$6.50Daily

Weekends

Pandan Chiffon

Cloud-light, fragrant with fresh pandan juice and coconut milk.

$28Sat–Sun

Caramelised

Gula Melaka Kouign-Amann

Breton pastry with shatter-crisp palm-sugar caramel layers.

$7Daily

New

Ondeh-Ondeh Bun

Pillowy milk bread, gula melaka centre, toasted coconut crust.

$4.80Tue–Fri

Shareable

Black Sesame Babka

Brioche twisted with roasted black-sesame paste and a honey glaze.

$22Fri–Sun

The craft

Three days for every loaf. No shortcuts.

Good bread takes time. Here's what happens before anything reaches our counter.

Feed the starter

Our eight-year-old starter is fed twice daily with stone-milled flour.

Slow ferment

Dough rests 48 hours in the cold, building deep flavour and easy digestion.

Shape by hand

Every loaf and pastry is shaped by our bakers — never by machine.

Stone-deck bake

Baked on hot stone with steam at 4am — out and cooling by 7.

Fresh out of the oven

Know exactly when it's warm.

We bake in waves through the morning so there's always something just out of the oven. Come early for sourdough — it usually sells out by noon.

Reserve a loaf