Janie The Bakery

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Janie The Bakery Sourdough only, no refined sugar. Made to order, pickup or delivery only.

One big bake tomorrow (22/10) and then we’re off 23–29 Oct!Fresh out of the oven: whole sourdough loaves, 100% natural y...
21/10/2026

One big bake tomorrow (22/10) and then we’re off 23–29 Oct!

Fresh out of the oven: whole sourdough loaves, 100% natural yeast buns and cake slices for a little something sweet.

Freezes perfectly for the week ahead. Come by and stock up! Can’t wait to see everyone tomorrow ✨

We’re taking a short break from 23-29 Oct 2026 ✨Tomorrow (Sat 17/10) is our second last day to grab your whole loaves! O...
16/10/2026

We’re taking a short break from 23-29 Oct 2026 ✨

Tomorrow (Sat 17/10) is our second last day to grab your whole loaves! Our final bake before the break is next Thursday, 22/10, and it’s the only day loaves will be available that week.

Stock up (and freeze a few!) so you have something good to tide you over.

Looking forward to serving everyone tomorrow! đź’Ą

Our new and improved sticky date pudding builds on H Woo’s version by way of“Gjelina” (California). For the walnut ginge...
28/09/2026

Our new and improved sticky date pudding builds on H Woo’s version by way of“Gjelina” (California). For the walnut ginger date fruit cake, we have our way of completely eliminating baking powder (we are very particular about these things) and reducing baking soda while retaining its soft spongy texture. For the soak, we use a richer, house-made salted toffee sauce (no alcohol, sorry).

We don’t usually have this for walk-ins so preorder via link is recommended. A Garam Masala version (whole cake only) is available on request.

Standard hummus is a dip. 8-Spice hummus is a personalityđź’ĄDried chickpeas, cooked low and slow with a blend of 8 spices ...
22/08/2026

Standard hummus is a dip. 8-Spice hummus is a personalityđź’Ą

Dried chickpeas, cooked low and slow with a blend of 8 spices till they fall apart, then blended till creamy with tahini, lemon, garlic and salt. Nothing else.

Piled onto a fresh slice of our signature “Mild” Sourdough, finished generously with extra virgin olive oil (EVOO) and fragrant za’atar.

đź“Ť See you at the toast bar!

There is kaya, and then there is house-made Gula Melaka Kaya.The classic Singaporean breakfast, reimagined. 🇸🇬✨Each batc...
08/07/2026

There is kaya, and then there is house-made Gula Melaka Kaya.

The classic Singaporean breakfast, reimagined. 🇸🇬✨

Each batch is slow-stirred for hours to develop those deep, smoky caramel notes that only pure Gula Melaka can provide. Slathered thick on a fresh slice of our signature “Mild” Sourdough, paired with cold-pressed French butter and a touch of flaky sea salt.

đź“Ť Kopitiam classic, done properly. See you at the toast bar!

If sourdough is just sour to you, you’re eating the wrong bread.This is our Mild Sour Loaf - a naturally leavened Classi...
30/06/2026

If sourdough is just sour to you, you’re eating the wrong bread.

This is our Mild Sour Loaf - a naturally leavened Classic French Pain au Levain that is all about balance, and sweetness from the grain.

Stone-baked. 100% vegan. Three ingredients plus time: French flour (no refined white flour), water, salt.

Slice it thick. Top it with our house-made pairings and eat it warm. OR take a loaf home every Thursday and Saturday. OR pre-order your own via the link in bio đź”—

Bolo BunThe HK classic, reimagined. 100% naturally leavened, zero artificial inputs and finished with our signature in-h...
15/06/2026

Bolo Bun

The HK classic, reimagined. 100% naturally leavened, zero artificial inputs and finished with our signature in-house malted milk crust.

Enjoy in-store or pre-order online for Friday collection. Link in bio đź”—

Tidy, but not tight.We favour a crumb with an even, consistent network of small but fully inflated cells. No exaggerated...
10/06/2026

Tidy, but not tight.

We favour a crumb with an even, consistent network of small but fully inflated cells. No exaggerated holes—just perfectly aerated, practical bread designed to hold whatever you pile on it. For us, this structure is a deliberate choice.

Huge thanks to Ian Lowe and Nic Anelli for sharing the craft and inspiration that continues to shape our approach.

I’ve been baking sourdough breads on a full time basis for “quite some time” now. I am of the opinion that sourdough is ...
06/06/2026

I’ve been baking sourdough breads on a full time basis for “quite some time” now. I am of the opinion that sourdough is a misleading label; it implies a “sour” flavor that isn’t inherently necessary. Historically, the French mastered the craft by prioritizing grain-sweetness over acidity—managing natural fermentation to produce depth rather than tang.

The rise of commercial yeast shifted the industry toward speed and consistency, but at a cost. While faster and cheaper, modern bread lacks the shelf-stable acidity and broken-down gluten structures essential for gut health.

Sourdough isn’t just a flavor profile; it is a biological process that restores the nutritional integrity and complex “roundness” of flavor that industrial baking sacrificed for convenience.

22/02/2026

[Part 1] Gut health, but make it kid-approved đź’Ż

Beyond the artisan loaf: the sourdough secret to a breakfast that actually lasts until lunchtime.

đź“ŤJanie The Bakery

Bolo Bun

Iconic Hong Kong Bolo Bun: Naturally leavened and refined with premium ingredients. Topped with our in-house crust.

Address

Singapore
437844

Telephone

+6588073527

Website

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