Our Bread

We are a small home bakery in Singapore, Bukit Batok area specializing in sourdough loaves and sourdough focaccia.

We bake naturally fermented sourdough bread in small batches. Time, temperature and long fermentation shape flavor, crust and crumb — not additives.

This guide explains how sourdough behaves after baking, how it keeps and how it is best handled at home. Real bread continues to develop as structure settles and moisture redistributes within the crumb. Understanding this helps with cutting, storing and choosing the right bread for different uses and shelf life.

The topics below introduce the main aspects, each leading to a more detailed explanation.

Freshness & Handling

Our bread is baked for keeping quality rather than artificial softness.

After baking, the interior continues to stabilize while steam slowly leaves the loaf. Temperature, moisture and structure gradually come into balance during this resting phase.

During this time the crumb becomes elastic and sliceable and the crust relaxes. Cutting too early traps moisture and compresses the internal structure. The bread may feel softer at first but dries faster afterwards and loses definition in texture.

Allowing the loaf to rest improves flavor, aroma and keeping quality. A properly rested loaf cuts cleaner, keeps longer and develops a more balanced taste.

How bread is stored and cut has as much influence on the final experience as the baking itself.

Explore our "Good to Know" page for more.

About slicing

We are occasionally asked to provide pre-sliced bread and are currently offering this service for selected products.

Fresh bread does not respond well to cutting immediately after baking. The crumb is still setting while moisture redistributes inside the loaf.

Early slicing compresses the structure and accelerates drying. This effect becomes more pronounced in loaves containing ingredients such as chocolate or fruit, where the crumb is naturally softer.

A sharp bread knife handles warm bread far more gently than a slicing machine.

Mechanical slicing works best only after the loaf has rested — typically after 8–10 hours or the next day.

For this reason, we recommend cutting fresh loaves by hand once they have slightly cooled and settled.

Explore our "Service" page for more.