made a little differently
1816bakes started with salt buns. milkandcream came from an obsession with making yogurt taste and feel a little different from the everyday cup.
different names, different personalities — but both come from the same kitchen, and the same way of doing things: thoughtfully, slowly, and in small batches.
hi, i’m tiffany.
1816bakes started with a simple love for salt buns — crisp at the bottom, soft and fluffy inside, with that little burst of butter in every bite.
the name comes from the years my children were born: 2016 and 2018. those two years became 18 and 16, and eventually, 1816bakes.
salt buns have stayed at the heart of it ever since.
milkandcream came later.
what started as me playing around with milk, cream, culturing and straining slowly became a whole other obsession — figuring out how yogurt could be richer, denser, creamier and a little more indulgent than the everyday cup.
and somehow, here we are.
two little brands, sharing one kitchen.
i’ve always been much happier behind the scenes — making the buns, stirring the yogurt, and leaving the spotlight to the food.
1816bakes
our salt buns start with japanese bread flour, milk, butter, sugar, salt and yeast.
the base is simple, which is why the little things matter — the flour we use, how the dough is handled, how long it proofs, and how each batch is baked.
from there, we have a little fun with the flavours.
but the salt bun always comes first.
milkandcream
milkandcream is our take on yogurt, reimagined.
we start with hokkaido milk and carefully selected dairy, then let time do most of the work.
our yogurts are slowly cultured, set or strained depending on the style we’re making. some have a naturally formed cream top, while others are strained for up to 72 hours for a dense, creamy texture.
we keep our ingredient lists as straightforward as we can, using ingredients like hokkaido milk, cream, milk powder, pure maple syrup and real flavour ingredients such as pistachio, coffee, tea and vanilla.
no artificial flavourings, no artificial sweeteners, no added preservatives and no added stabilisers.
not because we’re trying to make “health food” — we still want our food to be something you genuinely enjoy.
we simply make things the way we’d be comfortable serving them to our own family.
small on purpose.
we don’t make a huge amount of everything, and we don’t really want to.
our menus stay small, batches stay limited, and sometimes things disappear for a while.
partly because there’s only so much one pair of hands can make, but also because we’d rather make fewer things properly than keep adding more just for the sake of having more.
so if something you love disappears from the menu, there’s always a chance it’ll find its way back someday.
maybe.
thanks for being here.
whether you came for a salt bun, stayed for the yogurt, or somehow ended up loving both — thank you for making a little room for what we make.
made in small batches, from our kitchen to your home.
— tiffany