I never planned to sell bread.
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It started during Covid in 2019, when good bread became hard to find. What I found was often yeast-heavy, rushed, and not always easy to digest.

I began looking for alternatives and slowly found my way into fermentation — first with sourdough, then beyond: kombucha, long ferments, and understanding what time really does to food — to flavor, to structure, and to digestibility.
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I chose not to take shortcuts — no added yeast, no speed, just time.

The early days were humbling. Many loaves failed. Hydration was tricky, especially in Singapore’s climate. Dough behaved differently every day. But I kept going — learning, adjusting, baking again and again. Over time, things clicked.

As my understanding grew, so did the range of flavours. What began as a personal curiosity became a quiet passion — one that my family shared and encouraged from the beginning.

I noticed that slow fermentation made bread not only more flavourful, but also gentler — a quality I continue to appreciate.

Selling bread was never the goal. But over time, the quality became consistent, the feedback encouraging, and the joy undeniable. At some point, it simply made sense to share it.
I bake because I enjoy it. Because quality matters. And because good bread should be simple, honest, and worth the wait.

Thank you for your trust. Thank you for trying our bread and letting it become part of your day.

We hope it brings you as much joy as it brings us to bake it.

Warmly,
Nadine