Slow-bake, small batches from Tiong Bahru
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NewCaramelized top, custardy centre. Cream-cheese + crème fraîche, 6-inch round. Serves 6–8.
Fudge-dense, 70% cocoa, finished with flaky sea salt. Sold by the slice.
Brown-butter sponge, roasted-tea aroma. Best within 24 hours of bake.
Stoneground flour blend, 24-hour cold ferment, deep crust. Bakes Wed and Sat — pre-order.
Lemon, blood-orange zest, fruity Sicilian oil. Tender crumb, lasts 4 days. 7-inch round.
Wholewheat blend, gooey middle, dark + milk chocolate chunks. Soft for 3 days.
Tall, light, real coconut cream and fresh pandan. The Singapore classic.
Bergamot-steeped crumb, light citrus glaze. Pairs with a long Sunday morning.
We're a two-person home bakery in Tiong Bahru, Singapore. Everything's made fresh that morning — stoneground flours, brown butter, real fruit, no shortcuts. We don't keep stock past the day, so what's listed today is what's coming out of our oven.
Sarah · Baker & owner
“The hojicha cake we ordered was the talk of the dinner. Everyone wanted seconds. Worth the 7-day wait, would order again in a heartbeat.”
“Genuinely the fudgiest brownie I've had in Singapore. Edges were crisp, middle was gooey. Box of 8 vanished in one evening.”
“We've been doing the office cookie order for 3 months now. The team treats Mei's Mondays like a holiday. Reliable, beautifully packed.”
Questions about an item, custom orders, or delivery? Send us a message — usually replied to within the hour.
