The Egyptian Baker is a small-batch bakery at 83 Joo Chiat Place, #01-04, in Singapore's Joo Chiat neighbourhood, run by Maha — a self-described 'third culture kid' whose baking journey began in the UK with school cake and custard before her Egyptian heritage pulled her toward bolder, more diverse flavours. The result is a fusion bakery where traditional Egyptian recipes meet modern twists, and where, in the team's own words, 'delicious' is just the beginning.
The sweet side leans artistic: orange blossom-infused baklava, chocolate tahini cupcakes and a baklava cheesecake sit alongside dedicated Cakes and Chocolate collections. Unusually for a bakery, the savoury table is just as considered — Hawawshi/Arayis, Koshari, Kibbah and Roqaq/Goulash make it a genuine lunch stop, not merely a dessert run.
Everything is made with what the team calls the best, freshest and tastiest ingredients, an approach that has made the shop a beloved destination for locals and expatriates alike. Beyond the counter, Maha also shares her craft through hands-on baking classes. The bakery opens Wednesday to Sunday, 9am to 2pm (closed Monday and Tuesday), and can be reached on +65 86240492 or at [email protected].
Tucked into #01-04 of 83 Joo Chiat Place, The Egyptian Baker is one of those small shops that feels both familiar and a little exotic at the same time. Behind its counters, classic Egyptian sweets sit alongside British-inspired bakes and modern creations like chocolate tahini cupcakes — the natural outcome of a baker whose life has spanned cultures. The shop describes itself as elevating dessert indulgence through artistic creations, blending sophistication with exceptional taste, and the menu backs that up: this is a place where you can pick up savoury koshari for lunch and orange blossom baklava for dessert.
Every visit to this bakery's story eventually leads back to one name: Maha. She is, in the site's own words, the heart and soul of the business — a mother of two picky eaters and the cook for a husband with what she calls a 'discerning' palate. That daily audience, she says, taught her the importance of crafting treats that truly satisfy.
Maha's culinary journey began in the UK, where she fell head over heels for traditional school cake and creamy custard — the kind of nostalgic, unpretentious bakes that spark a lifelong love of all things sweet. But her roots are planted deeply in Egyptian soil, and those flavours kept calling. Growing up as a self-described 'third culture kid' surrounded by a melting pot of cultures, she perfected the art of mixing and matching tastes. Today each pastry is pitched as a flavour-packed adventure — a playful celebration of her travels, experiences and sense of fun, with every bite revealing a new twist on traditional favourites.
The sweet side of the menu is where the fusion idea shines. The bakery calls out orange blossom-infused baklava and chocolate tahini cupcakes as its signature delights — traditional Egyptian recipes given modern flavours. The Sweet Delicacies collection also features a baklava cheesecake, which does exactly what the name promises, and beyond the display case there are dedicated Cakes and Chocolate collections for celebration bakes and cocoa-heavy treats.
What surprises many first-time visitors is how seriously The Egyptian Baker takes the savoury table. The Savoury Delicacies line-up includes Hawawshi / Arayis — Egypt's beloved spiced meat-stuffed bread — alongside Koshari, the country's iconic rice, lentil and pasta comfort dish; Kibbah, the regional cracked-wheat and meat croquette; and Roqaq / Goulash, a flaky savoury pastry bake. It means the shop works just as well for a proper lunch as for a box of sweets to take home.
The bakery positions itself around quality and innovation: the team blends traditional Egyptian recipes with modern flavours, using what they describe as the finest ingredients for an exquisite experience in every bite. They insist on the best, freshest and tastiest materials for everything that leaves the oven, and describe each creation as a celebration of the fusion of tradition and contemporary taste — an approach that has made the shop a beloved destination for locals and expatriates alike in Singapore.
The Egyptian Baker isn't only about selling what's already baked. Through its Classes programme, the team also runs hands-on baking classes, giving home bakers a chance to pick up the techniques behind those cross-cultural creations. Details and bookings are handled through the bakery's Classes page or by contacting Maha and her team directly.
The shop sits at 83 Joo Chiat Place, #01-04, Singapore 427800, in the heart of the Joo Chiat neighbourhood. Hours here are short and sweet: the site lists Wednesday to Sunday, 9am to 2pm, with Monday and Tuesday closed — the contact page shows a slightly longer set of hours, so a quick confirmation before travelling across town is wise. You can reach the team on +65 86240492 (WhatsApp works too), by email at [email protected] or [email protected], or through the online shop, which accepts Visa, Mastercard, American Express, UnionPay, Apple Pay, Google Pay and Shop Pay.
Come hungry, come before mid-afternoon, and leave room for both halves of the menu — the savoury dishes that taste of Cairo and the sweets that carry a little of everywhere Maha has been.