Home bakery · Punggol · Weekends only
Midnight dough. Morning bread.
Sourdough, milk buns and kaya brioche, baked through the night in a Punggol kitchen. Order by Wednesday, collect warm on the weekend.
I · Thursday, 11pm
The dough rests while Punggol sleeps.
Every loaf is mixed, folded and shaped by hand, then left to rest for twelve slow hours. Nothing is rushed. That rest is where the flavour comes from.
II · Friday, 5am
Into a hot oven, one small batch at a time.
The first loaves come out as the sky turns orange. Small batches mean your bread is never more than a few hours old when you collect it.
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01Country sourdough48-hour ferment, crackly crust, open crumb.S$14
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02Hokkaido milk bunsPillow-soft, toasted sesame. Box of 6.S$9
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03Kaya briocheBlack sesame, house pandan kaya. Box of 4.S$11
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04BaguetteShattering crust. Best the day you collect.S$6
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05Sandwich loafTender sourdough tin loaf, sliced for kaya toast.S$12
IV · This week
Order by Wednesday, 9pm.
Every week, for collection Friday to Sunday
- 1
Pick your bakes
From the menu above. Tap one to start your message. Ask for less sweet, or a bigger box.
- 2
WhatsApp us
Your order and collection day, by Wednesday 9pm. We confirm within the day.
- 3
Collect warm
Friday to Sunday, 10am to 6pm, in Punggol. Pay by PayNow when we confirm.
Where do I collect?
In Punggol. We send the address when we confirm your order.
Can you make it less sweet?
Yes, for the brioche and buns. Just say so in your order.
Parties or office orders?
Yes. Message us a week ahead with the number of people and the date.
How should I keep the bread?
Sourdough keeps 2 days in a paper bag. Or slice, freeze, and toast from frozen.