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, all our bakes are for walk in purchases, on a first-come-first-serve basis.

. . .

Bread Storage

+What is the best way for storing the breads?

Our bread are free of any improvers or preservatives, storage at room temperature is not recommended.

Classic Croissant, Pain au Chocolat, Apple Danish, Raisin Escargot, Orange & Chocolate Escargot
are best consumed within 2 hours fresh out from our oven. These delicate pastries do not keep well for long,
if you do intend to keep overnight, store them in an airtight container in the fridge.

For next day, best stored in an airtight container in your fridge and reheat before consumption.
Alternatively, the breads can be stored in the freezer, airtight for up to a week.
Do slice them first before freezing, take the slices as required to thaw before reheating.

+How should I reheat?
Home Oven / Toaster
150°C – 160°C
~3 mins

*Spray some water on the bread before reheating*
Home Oven / Toaster
150°C – 160°C
~5 mins
Pan (Recomended)
Toast a couple of mins on both sides