Frequently Asked Questions

General

+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 2PM. Most items on our daily menu are available in the morning, except for the Ciabatta and Shiitake.

When our current bakes runs out, walk-in customers will be able to order later bakes for collection later so you will not need to queue twice. Therefore, we usually run out of bakes sooner than our bake times.

+How can I check if you are sold out for the day?
You may check our Facebook/Instagram stories as we post daily when we are sold out.

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

+Is there a limit to how many I can buy?
As our breads are all fermented overnight and baked fresh in small batches throughout the day, we are only able to have very limited quantity daily. Therefore, walk-in customers are limited to 8 viennoiseries and 3 loaves.

. . .

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?
Croissants
Home Oven / Air Fryer
150°C – 160°C
~5 mins

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