Holed up in a housing flat in Ghim Moh, with a small oven, some stoneware, and baskets. An obsession with flour, water, temperature, and time burgeoned. The quietness of the endeavour went by starkly against the bustling sounds of the famous Ghim Moh market below. It was here that our dream was breathed into life and set on a course that would not be changed.
The first bakery cafe opened in 2011 at Dover Road, a stone's throw away from the Ghim Moh flat. Here, a community of young dreamers formed the foundations of life ahead.
Then, we decided to cultivate our own yeast. Our sourdough starter was birthed in a MIT dormitory. On exchange at MIT, we decided to geek out on microbial growth as a side project. Approximately 3000 milligrams of what we call Gloopy made it back to Singapore. That tiny scoop of Gloopy has since leavened thousands of loaves of bread.
We moved our bakery cafe from Dover Road to One North in 2015 in a quest to reach more people in the neighbourhood. We have since called this place our home.
The little bakery though was running out of space and we had to move the bakery to a bigger factory space in order to serve top restaurants and hotels that wanted bread and viennoisserie supply from us.
We will always remain passionate about our breads and the menus that we centre them around. We are driven to make our customers delighted at every point in their interaction with us and to bring a new level of service quality and authenticity to consumers in Singapore.