Small batches, baked fresh in Tiong Bahru.
Fudge-dense, 70% cocoa, finished with flaky sea salt. Sold by the slice.
Baking 101 workshop. Hands-on baking for cakes, cookies, and bread.. Great for both beginners and experienced bakers.
Tall, light, real coconut cream and fresh pandan. The Singapore classic.
Caramelized top, custardy centre. Cream-cheese + crème fraîche, 6-inch round. Serves 6–8.
Brown-butter sponge, roasted-tea aroma. Best within 24 hours of bake.
Wholewheat blend, gooey middle, dark + milk chocolate chunks. Soft for 3 days.
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.
Bergamot-steeped crumb, light citrus glaze. Pairs with a long Sunday morning.
Mel's is a two-person home bakery tucked into Tiong Bahru, Singapore. Every morning we start from scratch — stoneground flours, brown butter, real fruit, and nothing that corners a shortcut. Our Burnt Basque cheesecake comes out of the oven with that signature caramelised top. The sourdough ferments for a full 24 hours before it ever sees heat. The pandan chiffon is the real thing: fresh leaves, real coconut cream. We bake in small batches and never carry stock past the day, so what you get is genuinely as fresh as it gets. Pre-orders are warmly welcome, and our Country Sourdough bakes on Wednesdays and Saturdays. Pull up a quiet moment — there's an Earl Grey tea cake here with your name on it.
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.
