Janie The Bakery
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Special festive opening: 24th December (Wednesday), 2nd January (Saturday).
SOURDOUGH/NATURALYEAST BAKERY: AVAILABLE THURSDAYS TO SATURDAYS. WE RECOMMEND PLACING AN ADVANCE ORDER HERE WITH PAYMENT VIA FUND TRANSFER (CUTOFF IS 2 DAYS BEFORE AT 1800HR). WE ALSO MAKE A SMALL QUANTITY OF EXTRAS FOR WALK-INS.
TOASTS/HOT MENU: AVAILABLE WEDNESDAYS TO SATURDAYS. WALK-INS AND SIT-DOWNS WELCOME. SORRY FOR THE ALLCAPS.
Hi! At Janie The Bakery, we make by hand and from scratch, a small selection of sourdough/naturalyeast breads, cakes and cookies. To us, baking clean label products with intentional sourcing is just as if not more important than bold flavours. This means no artificial flavourings, preservatives, improvers or stabilisers. Just proper, honest ingredients handled with care (and restraint). Boring, we know.
Everything bread is naturally fermented in the strictest sense; no industrial/instant/dried yeast or its derivatives are used. Our sourdough is 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; especially in our "lean" crusty loaves which have only 3 elements: French flour, water & salt. These are then sized according to boulangerie standards (big by local measure) to maximise their aging potential. In our "enriched" natural yeast breads, where we want a clean taste (without musk or funk) with soft/light/airy texture, we take care to ferment it extra slow to restraint acidity (multiple slow rises like Italian panettone). 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.
If you prefer to walk-in to eat, we have a sitting section called the TOAST BAR where we serve our sourdough breads (choose from crusty or soft) with a variety of the above mentioned condiments/spreads/ dips.
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
Special festive opening: 24th December (Wednesday), 2nd January (Saturday).
SOURDOUGH/NATURALYEAST BAKERY: AVAILABLE THURSDAYS TO SATURDAYS. WE RECOMMEND PLACING AN ADVANCE ORDER HERE WITH PAYMENT VIA FUND TRANSFER (CUTOFF IS 2 DAYS BEFORE AT 1800HR). WE ALSO MAKE A SMALL QUANTITY OF EXTRAS FOR WALK-INS.
TOASTS/HOT MENU: AVAILABLE WEDNESDAYS TO SATURDAYS. WALK-INS AND SIT-DOWNS WELCOME. SORRY FOR THE ALLCAPS.
Hi! At Janie The Bakery, we make by hand and from scratch, a small selection of sourdough/naturalyeast breads, cakes and cookies. To us, baking clean label products with intentional sourcing is just as if not more important than bold flavours. This means no artificial flavourings, preservatives, improvers or stabilisers. Just proper, honest ingredients handled with care (and restraint). Boring, we know.
Everything bread is naturally fermented in the strictest sense; no industrial/instant/dried yeast or its derivatives are used. Our sourdough is 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; especially in our "lean" crusty loaves which have only 3 elements: French flour, water & salt. These are then sized according to boulangerie standards (big by local measure) to maximise their aging potential. In our "enriched" natural yeast breads, where we want a clean taste (without musk or funk) with soft/light/airy texture, we take care to ferment it extra slow to restraint acidity (multiple slow rises like Italian panettone). 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.
If you prefer to walk-in to eat, we have a sitting section called the TOAST BAR where we serve our sourdough breads (choose from crusty or soft) with a variety of the above mentioned condiments/spreads/ dips.
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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