The Good Loaf Singapore

06/06/2026

🥯 Freshly baked this morning

What started as a small experiment has quietly become a regular favourite.

Our handcrafted sourdough bagels are made with the same care, patience and natural fermentation as all our breads — chewy, flavourful and perfect toasted with cream cheese, smoked salmon, avocado or simply a generous layer of butter.

Simple. Honest. Fresh.

Available for pre-order at the good loaf, link 👇

12/05/2026

Wonder why our bread tastes the way it does? 🍞

It starts long before the dough is shaped.

One of the main ingredients behind our sourdough breads is premium Japanese bread flour 🇯🇵 — chosen for structure, balance, and consistency during long fermentation.

No shortcuts. No improvers.

Just carefully selected ingredients, patience, and time. ⏳

🔗 about our bread in the comments 👇

Simple. Honest. Fresh.

10/05/2026

Busy week ahead at the good loaf.

Preparation for an upcoming event has officially started and this week’s baking capacity is already fully booked.

Fresh bakes will be available again from Tuesday, 19 May. Pre-orders are already open now (latest by 17 May to allow proper fermentation time).

Thank you for the continued support.

Simple. Honest. Fresh.

02/05/2026

“Did you cut this by hand?”

That’s usually the reaction when sourdough is cut clean —
no tearing, no crushing.

Our bread knife is made for crusty bread.
Wide scalloped teeth for clean slices.
Well balanced. German steel
Backed by a 5-year promise.

Details in the link below.

28/04/2026

Been getting requests for a higher rye sourdough — so we’re working on it 👀

This one is at 75% rye vs our usual 25%.

Rye behaves very differently — go too high and the dough won’t hold shape, so it needs to be baked in a tin (like in the picture). Up to ~25%, you still get a free-standing loaf.

Added multi seeds + sunflower seeds for extra crunch and flavour 🌻

Think heavy German-style dark multigrain 🇩🇪

Denser, more moisture, deeper flavour. Different beast.

⚠️ Not available yet — but progressing.

👉 Who would go for this?

Our current rye sourdough loaf link in the comments 👇

20/04/2026

We’re back from a short Easter-Break…
and honestly, just feeling very grateful 🙏

Within a day, 20 breads were already booked 🥖
and a few of our bread knives quietly made their way to new kitchens as well ☺️.

We’re also now showing up on page 1, ranked 5 on Google for “best sourdough bread Singapore” 🔎
and seeing all your ⭐ 5-star reviews really means a lot to us.

We only started a few months ago, so none of this feels normal yet.

Thank you for the support, the trust, and for coming back again ❤️

Simple. Honest. Fresh - That’s what we’ll keep baking for you.

Link in the comments below 👇

19/04/2026

Craving chocolate… but not too much?

Here it is.

🔗 in the comments 👇

19/04/2026

Time makes a difference 🥖

Bread that’s given time to ferment slowly develops differently compared to fast, yeast-driven doughs. That’s been known for a long time.

We’re not here to make health claims — but it’s interesting to see that longer fermentation is often linked to things like better digestibility and a more balanced blood sugar response.

At the good loaf, we simply focus on doing things properly. Every loaf gets the time it needs. No shortcuts.

If you’re curious, there’s an interesting read from Verywell Health. Just click the link.

Learn how sourdough bread may affect blood pressure and what makes it different from white or whole wheat bread.

11/04/2026

Read your loaf.

This is what a technically sound sourdough should look like. Strong oven spring. Clean opening. Structured crumb. Deep, even crust.

👉 Oven spring can vary. Some loaves rise higher, some stay slightly lower depending on flour, hydration and style. But the rule stays the same: the expansion must happen where it’s intended — at the score. Not randomly. Not collapsing. Not tearing.

This is the standard we bake to. Not identical every time — but always within this range.

Volume is a side effect. Structure is the goal.

For more about our Sourdough Loaves see the 🔗 in the comments 👇