A loaf that behaves on a busy pass — soft crumb that takes a heavy spread, a slice that holds under fillings, and a sealed pack your receiving team can check in seconds.
What you get
Case pricing from S$8 a loaf at 20+, fixed for the pilot term
Sealed 400g packs, sliced or unsliced, lot code on every pack
A standing weekly slot — you tell us the day, we hold the bake
Tasting for your kitchen team before a single case is invoiced
What we ask
One menu placement for the pilot — toast, sandwich, or bread service
Honest feedback from the section that actually uses it
Licensed central kitchens and bakeries with spare capacity
You have an oven, a licence and hours that go unused. We have a recipe, a spec sheet and demand to fill them. We bring the order book; you bring the floor.
What you get
Committed baseline volume against your off-peak slots
A written spec sheet, intake and QA procedure, and lot coding scheme
We own demand, customer service, invoicing and delivery
Payment terms agreed in writing before the first bake
What we ask
A current SFA food processing establishment licence covering bakery production
Confirmation your approved activities cover baking and packing for our distribution
A walkthrough of storage, packing and traceability
Recipe IP stays with us. Your production data and client list stay with you.
One product, two formats. We would rather do a single loaf properly than a range badly.
Format
400g loaf · sliced or unsliced
Crumb
Soft and close — takes butter without tearing
Crust
Thin, pale, toasts evenly
Pack
Sealed, lot-coded, ambient
Lead time
About 7 days from confirmed order
Fulfilment
Singapore delivery or pickup
How we keep it honest
A small operation earns trust by writing things down. These are ours, and they are in place before we sell you anything.
01
Every batch carries a lot code
Pack to bake date to production record. If a question is ever asked about a loaf, we can answer it the same day.
02
Production sits with a licensed facility
We bake in an establishment licensed for the work, and we keep a copy of that licence on file. We do not repack or relabel outside it.
03
The pack tells the truth
Name, ingredients, allergens, net weight, responsible party, country of origin and lot code. Nothing claimed on the label that is not evidenced.
04
We talk about bread, not health
Public copy covers taste, texture and delivery. Anything beyond that waits on accredited testing and the right approvals, however tempting it is to say more.
From handshake to first delivery
01
Tasting
We bring loaves to your kitchen. You decide whether it is worth a menu line.
02
Terms in writing
Volume, price, delivery day, payment terms and who to call. One page.
03
Pilot run
Four weeks at your chosen volume. We hold the bake slot; you hold the feedback.
04
Standing order
If it earns its place, we move to a rolling weekly order.
Worth a conversation?
Tell us the venue or the facility and what you would need to see. We will bring loaves, not a deck.
