Janie The Bakery
100% SOURDOUGH & NATURAL YEAST BAKERY: Sourdoughs are available Thursdays through Saturdays. “Non-sour” natural yeast breads 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: Available Wednesdays through Saturdays. Prepared upon order. Walk-ins only, sit-downs welcome. Takeaway okay but not ideal.
Hi! At Janie The Bakery, we make by hand and from scratch, a small selection of sourdough, “non-sour” natural yeast breads, cakes and cookies. To us, baking clean label products with intentional sourcing is more important than bold “overworked” flavours. This means carefully selecting ingredients (no artificial flavourings, preservatives or improvers) and choosing traditional, often time-intensive methods.
Here, everything bread (sour and non sour) is made with natural fermentation in the strictest sense for more nutrient bioavailability and longer shelf-life; no industrial/instant/dried yeast or hybrids or even its derivatives are used. Our sourdough is French boulangerie-esque in ingredient and technique for the same look and taste (and feel?). We ferment it slow to develop a naturally deep and satisfying balance in flavour and texture; especially in our "lean" crusty loaves which have only 3 elements: French flour, water & sea salt. In our “non-sour”natural yeast breads, where we want the clean taste of enrichment (sugar, eggs, milk and butter) without fermentation associated sourness or musk or funk, we take care to ferment it extra long (counterintuitively, like Italian panettone) and delicately (the margin of error is much narrower) for its quintessential light texture. We also choose to shape by hand resulting in inconsistent (by factory standards) pieces with a little extra personality.
Our adjacent fillings/condiments/spreads/dips are also made in-house with no artificial inputs. Only our pastry recipes allow for leavening agents such as baking powder and baking soda to yield the proper/necessary/expected textures. We still use less than conventional and make up for that difference with technique. In spite of these, if you want a pastry-cake without additives, we have an option.
In brief and in our own small way, we offer no-frills, by-hand and from-scratch bakes.
www.janiethebakery.com
Instagram @janiethebakery
WhatsApp +65 8807 3527
UEN 199302099ZJTB
TOASTS & HOT MENU: Available Wednesdays through Saturdays. Prepared upon order. Walk-ins only, sit-downs welcome. Takeaway okay but not ideal.
Hi! At Janie The Bakery, we make by hand and from scratch, a small selection of sourdough, “non-sour” natural yeast breads, cakes and cookies. To us, baking clean label products with intentional sourcing is more important than bold “overworked” flavours. This means carefully selecting ingredients (no artificial flavourings, preservatives or improvers) and choosing traditional, often time-intensive methods.
Here, everything bread (sour and non sour) is made with natural fermentation in the strictest sense for more nutrient bioavailability and longer shelf-life; no industrial/instant/dried yeast or hybrids or even its derivatives are used. Our sourdough is French boulangerie-esque in ingredient and technique for the same look and taste (and feel?). We ferment it slow to develop a naturally deep and satisfying balance in flavour and texture; especially in our "lean" crusty loaves which have only 3 elements: French flour, water & sea salt. In our “non-sour”natural yeast breads, where we want the clean taste of enrichment (sugar, eggs, milk and butter) without fermentation associated sourness or musk or funk, we take care to ferment it extra long (counterintuitively, like Italian panettone) and delicately (the margin of error is much narrower) for its quintessential light texture. We also choose to shape by hand resulting in inconsistent (by factory standards) pieces with a little extra personality.
Our adjacent fillings/condiments/spreads/dips are also made in-house with no artificial inputs. Only our pastry recipes allow for leavening agents such as baking powder and baking soda to yield the proper/necessary/expected textures. We still use less than conventional and make up for that difference with technique. In spite of these, if you want a pastry-cake without additives, we have an option.
In brief and in our own small way, we offer no-frills, by-hand and from-scratch bakes.
www.janiethebakery.com
Instagram @janiethebakery
WhatsApp +65 8807 3527
UEN 199302099ZJTB
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