Janie The Bakery

100% NATURALLY LEAVENED BREADS: Sourdoughs are available Thursdays through Saturdays. “Non-sour” natural yeast buns are only available on Fridays. We recommend pre-ordering here via TakeApp (which will also open WhatsApp for confirmation). Window closes 2 days before at 1800hr so please plan ahead. We also make a small quantity of extra/single/loose pieces for walk-ins on a first come first serve basis.

TOASTS & HOT MENU: No need to pre-order, sit-downs welcome. Takeaway okay but not ideal. Available Wednesdays through Saturdays.

Hi! At Janie The Bakery, we keep our operation small and make from scratch products which resonate personally with us. We feel strongly about additives, not just the obvious ones like flavourings, improvers or preservatives but also “acceptable” raising agents like commercial yeast, baking powder and baking soda.

Here, our 2 main types of bread are sourdough and non-sour natural yeast buns. Both are made/leavened through natural fermentation in the strictest sense for more nutrient bioavailability and longer shelf-life; no commercial/instant/dried yeast or hybrids or even its derivatives are used. Our sourdough is French boulangerie-esque in ingredient and recipe/technique for the same look and taste (and feel?). We ferment it slow and bake it on stone to develop natural subtle deep flavours with distinct textures; especially in our "lean" crusty loaves which have only 3 elements: French flour, water & sea salt. For our “rich” non-sour natural yeast breads, we commit more time and attention to it, counterintuitively, in order to prevent fermentation associated flavours like sourness/musk/funk from clashing with the clean taste of richness (sugar, eggs, milk and butter). We also choose to shape by hand resulting in inconsistent (by factory standards) pieces with a little extra personality.

Our adjacent house-made fillings/condiments/spreads/dips/drinks are also made with similar constraints. Only our pastry recipes allow for minimal use of artificial raising agents such as baking powder and baking soda to yield the acceptable textures. We still use less than convention and make up for that difference with technique. In spite of this, if you want a pastry-cake without such raising agents, we have an option. Where possible, we also make a few of our pastry-cakes with minimal flour as we consider that to be a filler ingredient.

In brief and in our own small way, we offer no frills, from scratch, minimal additives (zero where possible) bread, pastries and adjacent things.

www.janiethebakery.com

Instagram @janiethebakery

WhatsApp +65 8807 3527

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