Small batches, baked fresh in Tiong Bahru.
Fudge-dense, 70% cocoa, finished with flaky sea salt. Sold by the slice.
A hands-on morning in our Tiong Bahru kitchen — cakes, cookies, and a loaf to take home. Classes are capped at six, aprons and coffee provided. Beginners very welcome.
Tall, light, real coconut cream and fresh pandan. The Singapore classic.
Wholewheat blend, gooey middle, dark + milk chocolate chunks. Soft for 3 days.
Brown-butter sponge, roasted-tea aroma. Best within 24 hours of bake.
Bergamot-steeped crumb, light citrus glaze. Pairs with a long Sunday morning.
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.
Caramelized top, custardy centre. Cream-cheese + crème fraîche, 6-inch round. Serves 6–8.
One long table, eight seats, six bakes. A guided tasting through what's in season, with tea pairings and the story behind each recipe. Saturday evening, 7pm.
Three hours of mixing, folding and shaping. You'll go home with your own proofing dough, a jar of our starter, and a bake schedule that fits around a full-time job.
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