About Crumb & Co.
Two bakers, one deck oven and a sourdough starter older than the shop.
Mei Ling Tan and Daniel Koh started baking sourdough in their HDB kitchen in 2019, selling loaves to neighbours from a WhatsApp group. By the end of that year the group had 300 people in it and the oven was running twice a night.
We opened the shop on Tiong Bahru Road in March 2021, in a unit that used to be a provision shop. We kept its terrazzo floor and the blue-and-yellow tiles behind the counter, which is where our colours come from.
The bread is still made the slow way: flour, water, salt and a long, cool ferment. Alongside it we bake the things we grew up eating, like kaya buns and ondeh ondeh, using kaya we cook ourselves every Thursday with pandan from a farm in Lim Chu Kang.
There are five of us now. If you visit before 8am, you'll probably be served by whoever just took the buns out of the oven.
A week at the bakery
Useful if you're planning a visit or an order.
- Monday
- Shop closed. We mix and shape the first sourdough of the week.
- Tuesday to Friday
- Open 7.30am. Kaya buns at opening and again at 2pm; baguettes from 11am.
- Thursday
- Kaya day. Jars of kaya (S$9 for 250g) are on the counter from the afternoon.
- Saturday and Sunday
- Open 7am. Croissants and the biggest bake of the week, though sourdough is usually gone by noon.