Baker's Bench Bakery is a neighbourhood bakery on Bukit Pasoh Road in Tanjong Pagar, handcrafting 100% sourdough bakes in small batches since January 2020 — a self-described covid-baby. Everything is naturally leavened, right down to the croissant and viennoiserie range, which is made without commercial yeast. Bread flours are ethically-sourced, sustainable and chemical-free, and some are milled in-house on a trusty Mockmill.
The name points to the baker's workbench — where dough is weighed and shaped, and where human bonds get forged. Founded by Head Baker Joey, who worked at Apiece Bakery in Tasmania, and co-founder Vera, who lived in London for years before enrolling at Le Cordon Bleu London, the bakery runs on one clear vision: bake from the heart and serve with a heart.
Expect daily sourdough loaves and ciabattas, a creative croissant case (laksa sourdough Danish, French onion soup Danish, twice-baked almond), sourdough bagels, small bakes, counter sandwiches, and cakes, brownies and cookies. A humble kitchen turns out hot-pressed panini, mains like the grilled cheese toastie and croque monsieur, and rotating weekend specials, while the bar pours Allpress espresso, teas and matcha. Simple, no-frills and homey — come for your usuals, try a special, and catch up with a familiar face behind the counter.
On a quiet stretch of Bukit Pasoh Road in Tanjong Pagar, Baker's Bench Bakery opens its wooden door Wednesday through Sunday, and the smell of naturally leavened bakes does the rest of the talking. The bakery fired up its ovens in January 2020 — "uh huh, we're a covid-baby," the team cheerfully admits — and has since become the neighbourhood spot for 100% sourdough, humble kitchen sammies and what it happily calls a cuppa solid joe.
The name is a quiet manifesto. A baker's bench is the workbench where dough is weighed and shaped: seemingly humble, integral to the whole process. It is also where bakers crowd around — deep, trivial, gossipy conversations, emotions and feelings all shared across the wood. That mix of craft and camaraderie is exactly what the bakery wants to serve.
Behind it are two kindred spirits with one clear vision: bake from the heart and serve with a heart. Head Baker Joey worked at Apiece Bakery in Tasmania, while co-founder Vera spent several years in London before enrolling at Le Cordon Bleu London — out of pure interest. Between them they ate their weight in bread and bakes, and they came home wanting to share a piece of that experience with anyone who walks through BBB's door. The bakery also aims to give aspiring and talented bakers a place to create fearlessly.
Everything is 100% sourdough and naturally leavened — and yes, that includes the croissant and viennoiserie range, which is free from commercial yeast too. Bakes come out in small batches, using bread flours that are ethically-sourced, sustainable and chemical-free; at times the team mills some flours in-house with their trusty Mockmill.
Daily loaves run from the vegan Humble loaf to 6-Fruit, Multi-Seed, Milk Toast and 100% Whole Wheat, with ciabattas (plain, jalapeño & smoked cheddar, cranberry, brie & rosemary, olive & rosemary) and single-portion rosemary focaccia alongside. Baguettes, pita, burger buns, focaccia slabs and brioche are baked to pre-order with two working days' notice.
The croissant case is where the sourdough craft turns playful: plain croissants, pain au chocolat, morning buns, pain au raisin and twice-baked almond sit beside a laksa sourdough Danish (fishcake, prawn, fried taupok and egg), a French onion soup Danish, a croque monsieur twice-baked croissant and a red pesto caprese Danish. Add sourdough bagels — plain to everything to the Cheezy Mess — sticky buns, shiopan, flatbreads, counter sandwiches, and cakes, brownies and cookies, and the counter fills up fast.
Stay a while and the humble kitchen takes over. Hot-pressed sourdough panini are grilled to order (allow 10–15 minutes) — kurobuta ham & burrata with red pesto, or mortadella & burrata with pistachio butter. Mains land as sourdough toast with a side salad: a grilled cheese toastie of brie, cheddar, mozzarella and caramelised onion, and a proper croque monsieur with mornay sauce. Weekend specials rotate weekly — one week a chicken & basil-pesto avocado panini, another a housemade-kimchi stewed pork flatbread or a banoffee danish — so it's worth checking the menu page or Instagram before you visit.
The coffee bar pours Allpress espresso: double espresso, long black, whites in 5oz or 7oz, piccolo latte, macchiato, mocha and a yuzu espresso tonic for something brighter. Teas run from green and Earl Grey to chai lattes and an Ajisai ceremonial-grade matcha; there's house kombucha, hot chocolate and a babyccino for little ones. Pantry bits and bobs — homemade granola, house jam and peanut butter, baby palmiers and bags of Allpress beans — make easy take-homes.
BBB describes itself simply: a no-frills bakery that feels like home, where anyone can pop in, grab their usuals, try some specials, and catch up with a familiar face behind the counter or at the next table. Families with kids in tow, couples, friends and han-solos all come through the wooden door.
Practicalities are easy: open Wednesday to Sunday, 8am to 4pm, with the kitchen closing at 2:30pm, and closed Mondays and Tuesdays. Reach the team on WhatsApp at +65 9457 1593, or email [email protected]. Comfort that draws one back to home — it's that simple.