Toa Payoh has always been a neighbourhood that understands the comfort of a good bakery run. Walk a little and you'll come across bakeries where residents pick up soft buns, pandan loaves, curry puffs, and pastries that have long been part of daily routines. These bakeries play an important role in the community: reliable, consistent, and accessible.
At the same time, naturally fermented sourdough and artisanal shokupan have remained niche not only in Toa Payoh. While you might occasionally find sourdough in Singapore, options within the neighbourhood itself have been limited.
But look no further, as we took the initiative to close that gap. Within our in-house bakery, we're not trying to replace the classics that Toa Payoh already does so well. Instead, we hope to gently expand the neighbourhood's bread landscape by introducing a different style of bread built on time, fermentation, and craft.
Introducing our fresh sourdough and shokupan, baked daily:
- Country (Whole Wheat)
- Multigrain
- Spelt & Flaxseed
- Cranberry & Oat
- Harvest Grains (NEW)
- Milk Shokupan
- Chocolate Shokupan
- Strawberry Matcha Shokupan (NEW)
Our sourdoughs are made with natural starters and slow fermentation. No improvers, no shortcuts. Just flour, water, salt and time. The result? A crust that crackles, a crumb with character, and flavour that develops naturally.
Our shokupan is made fresh daily using quality Japanese flour — soft, pillowy, balanced. A simple bread done properly.
When we first opened in Toa Payoh, we were known for ice cream and waffles. The bakehouse is simply the next chapter of the same belief: make things by hand, make them with care, and serve them fresh.
We invite you to visit our Creamier outlet right here in Toa Payoh to bring home a loaf (or two!), and maybe grab other bakes and ice cream while you're at it. We look forward to welcoming you.
Our sourdough, bakes, and deli are currently only available in our Toa Payoh outlet. Wholesale options will be available soon. Be on the lookout!
