Frequently Asked Questions


+When is the best time to visit the bakery?
For walk in, best would be before 12PM as we usually sell out between 12PM to 1PM. All items on our daily menu are available in the morning, except for the Ciabatta and Shiitake.

When our morning bake runs out, we allow walk-ins to reserve bakes later in the day for collection when they are ready so you will not need to queue twice. Therefore, we usually run out of bakes sooner than our bake times.

+What type of payment do you accept?
We accept Cash or PAYNOW.

+Is there a limit to how many I can buy?
As all our breads are all fermented overnight, baked fresh in small batches throughout the day, therefore, walk-in patrons are limited to 8 viennoiseries and 3 loaves so more will get to enjoy our bakes.

+How can I make reservations online?
We no longer provide online reservation service.

. . .

Bread Storage

+What is the best way for storing the breads?
As our bread are free of any improvers or preservatives, storage at room temperature is not recommended as they develop moulds easily.
We recommend to consume those with filling (Apple Danish, Raisin Escargot and Orange Chocolate Escargot) on the same day of purchase.
Classic Croissant, Pain au Chocolate and loaves (Traditional Baguette, Campagne, Honey Toast, Ciabatta) can be kept in the freezer for up to 2 weeks.

To be kept for next morning, best stored in an airtight container in your fridge and reheat before consumption.
For bread loaves, slice them first before freezing, keep them airtight and take the slices as required to thaw before reheating.

+How should I reheat?
Home Oven / Air Fryer
150°C – 160°C
~5 mins

Spray some water before reheating
Home Oven / Air Fryer
150°C – 160°C
~5 mins
Grease the pan with some oil and toast to suit your preference