EST. 2022 · TIONG BAHRU
Bread that takes
three days.
Small-batch sourdough, milled in-house. Saturday collection from Tiong Bahru. 12 loaves a week — no more.
THE BAKERY
This week's selection
72-hour ferment. Stone-milled heritage wheat. 800g.
100% wholegrain rye. Dense, long-keeping. 750g.
Ancient wheat, lightly milled in-house. 700g. Nutty, complex.
SATURDAY SUBSCRIPTION
12 loaves a week.
No more.
Subscribe and collect each Saturday from 8am. Rotating selection of sourdough levain, dark rye, and whatever Aaron has been testing that week. sgd 38 / week. Cancel any time.
THE PANTRY
Made alongside the bread.
House-made from single-origin cream. 48-hour culture. 200g round.
Whole-grain, fermented 3 weeks. 150g jar.
Ask at the counter. 220g jar.
Sourced from a single grove in Puglia. 500ml.
THE BAKER
Aaron Lim
Former sous chef. Spent 14 months learning to mill and bake after the restaurant closed — not as a hobby, as a technical discipline. Grist opened in 2022 as a weekly pickup from a Tiong Bahru flat. He still bakes every loaf himself, 4 days a week.
He also mills flour to order for a small number of Singapore restaurants. Enquiries via the milling page.
STAY IN THE LOOP
Saturday menu drops
Friday morning.
Subscribe to the weekly menu. First pick on new varieties and limited runs.
No newsletters. Menu and availability only.
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