Your Questions, Answered

  • We are open Wednesday until Saturday, from 9 am until 2 pm or until there’s nothing left to sell.

  • Unfortunately not. We are a very busy bakery, and are unable to fulfil preorder requests, everything is strictly first come first served.

  • Please pop in or DM us on our socials to enquire about wholesale or large orders. We may have limited availability for larger scale one-off orders.

  • Sourdough is a baking technique using wild yeasts rather than commercial, factory made ones. It involves long fermentation of flour and water to leaven baked goods, making them healthier, more delicious and unique.

  • FOK-AH-CHIA

  • When we find an investor. DM us on socials if you are one…

  • Usually the day you wake up earliest.

  • Unfortunately not, we make everything in our onsite kitchen, and as such can never guarantee any of our products to be free from gluten.

  • Throughout the year we constantly change our products, therefore possible allergens are always changing too, best thing is to pop in for a chat. If in any doubt about a product, we would suggest erring on the side of caution.

  • Croissant dough baked in a muffin form, filled with delicious jams, creams or custards!