Warm stone hearths against a cold grey ocean.
First trays slide out of the oven at 5:12 AM. Built on salt air, burnt espresso, and 36-hour wild sea-yeast fermentation. Slow mornings are a requirement here.
“We began with a single glass jar of wild starter on a rainy pier. The air here carries a heavy saline humidity—our dough breathes it, eats it, and becomes it. Sourdough isn't just flour and water; it's a timestamp of a specific morning's tide.”
The Swedish Cardamom Bun
Our signature bake. Crafted with organic butter lamination, spiked with freshly crushed black cardamom seeds, and sprinkled with sea salt flakes collected off the rocks at low tide.
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36-Hour Cold Prove
Patience allows complex, lactic acids to develop for a perfect sour balance.
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Sea Salt Lamination
Hand-harvested coastal salt folded between layers of high-fat butter.
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Stone Hearth Baked
Fired on volcanic stone slabs at 500°F for an explosive, charred crust rise.
Our morning rhythm is slow. But it starts early.
The bakery operates on a tight relationship with time. Each timestamp represents a sacred ritual that cannot be bypassed or rushed.
Hearth Firing
The stone oven is turned on. We feed the charcoal. Embers glow in the quiet dark while the harbor fog is still thick enough to block out the lighthouse beam.
First Trays Out
The cardamom buns are loaded. The cold wind blowing from the harbor hits the glass, creating a dense condensation. The sweet, spice-filled steam takes over the kitchen.
Barista calibration
Our coastal espresso blend is dialed in. Standard dose is exactly 18.5 grams in, extracted to 38 grams out, over a slow, 28-second pull. We drink the first shots in silence.
Doors Unlatched
The lock turns. Regulars are already standing on the wood planks. Many don't say a word—we simply hand them their flat whites and a hot, butter-dripping roll.
“This is a slow, stormy hideout. I came for a wild sourdough loaf three years ago when the weather got dark, sat by the window, and never really left. Some regulars stay four hours. Hisham never asks us to leave.”
“The cardamom bun is almost aggressive with its spice. There's none of that generic sweet glaze you get in suburban bakeries. It tastes of woodsmoke, saltwater, and absolute devotion.”
Live Harbor & Hearth Monitoring
The Baker's Golden Sea Formula
To match our coastal salinity, the head baker uses the 100:82:2.4 rule:
- 100 parts organic stoneground heritage flour
- 82 parts cold, sea-spray filtered spring water
- 2.4 parts coastal sun-dried rock salt crystals
- 36 hours of fermentation under foggy harbor air
Where the wood smoke rises.
| Latitude / Longitude | 1.2587° N, 103.9898° E |
| Physical Coordinates | 148 East Coast Boardwalk, Block C, Singapore 449881 |
| Direct Communication | [email protected] | +65 6712 9942 |
| Weekly Drop Cycles | Thursdays — Sundays / 08:00 — 16:00 |
The Early Drop List
We drop precisely 48 sourdough loaves a day. Join the list to reserve your batch, receive foggy weather updates, and access the daily secret pastry formulas.