We are seeking individuals with an interest in making great food. Our team is extra tiny and our small-batch bakery occupies only a tiny space. Even then, we are committed to working with quality seasonal produce so that we can put out food that makes us tick.
You must have rights to work in Singapore.
We would love for you to:
- find joy in making food from scratch and take pride in what you do
- be able to work independently and in a small team, and to hold accountability for your work
* extra points if you have initiative, and if going the extra mile is second nature to you
Drop us an email at [email protected] or a DM to find out more.
š„ ADDICTIVES POP-UP SUNDAY 24/5
Working on this menu to incorporate @addictives.sg ās condiments was a fun one, as we got to play around with asian flavours that rarely get a spotlight on our menu.
Hereās whatās on:
The LĆ (č¾£ļ¼burger
Addictivesā chili oil pork patty, cabbage-pineapple slaw, sesame dressing, kewpie, potato bun.
Bread, spicy tomato & fried eggs
Olive oil-toasted slab bread with grated momotaro tomatoes and ginger flower sambal, stracciatella, fried curry leaves, crispy fried eggs.
Birdieās salad
Roast broc, sugar snap peas, celtuce, avocado, watermelon, fried cashew, buckwheat puffs, crispy yun cheong, spicy ginger scallion vinaigrette, furikake
Brothy beans
Fresh pearl beans braised with jinhua ham, shaoxing wine, chicken stock. Charred cabbage, clam XO, ginger scallion sauce and lots of white pepper to finish. Bread for dunking.
āCoffeeā panna cotta
Respect the jiggle.
š· SUN 10TH MAY š· GLUG š· GLUG š·
Hey Westsiders (and those of you who will cross the island for good food and wine), this is for you. Weāre teaming up with the lovely Marilyn and her crew at @wheatheadbaking for a Sunday thatās going to smell like butter, pastry, (grapes!!!) and very good decisions. š
Join us on Sunday, 10th May for a brunch spread that reads like a love letter to baked things: laap sausage rolls, anchovy tartines, mushroom galettes, and yes, more. We are drooling as we write this.
Weāll be on drinks duty with a delicious line-up of wines and other bevvies, by the glass or bottle ā for sipping in or taking the party home with you. Tipplers and teetotallers are welcome.
No booking is needed, just come hungry and thirsty. Oh, if you can, BYO camping chair as weāll be hanging out picnic style.
DETAILS
Sun 10th May, 11am - 4pm
Wheathead at 8 Slim Barracks Rise
Save the date!
Weāre thrilled to have Jayce of @sgbrisketkitchen for this one-day special. Come hungry for some sandwiches and pastries featuring her top-notch smoked meats š„
We are seeking an individual who enjoys working with food and building community around our small, dynamic bakery.
Key responsibilities include operations, customer service and retail management. Drop us a DM or an email at [email protected].
Snippets of what āa lotā looks like for a tiny, tiny bakery. I think we made about 500 hot cross buns last week.
Grateful for my small little team for coming in and working their asses off everyday. It takes more than a village, really.
While what we make looks like nothing compared to regular-sized bakeries, weāve come a long way ever since Wheathead was a one-woman operation.
Thank you to all our customers and those supporting us, nothing would be possible without you š«¶š»
Our english muffins, available on weekends and PHs, sold in a pack of 3.
We love these deeply. Coated with cornmeal, they have that perfect lilā crunch every english muffin needs. Enriched with honey, some butter and a little bit of milk for the sweet fragrance of dairy. A fair bit of levain in them for seasoning (yep, acidity makes these heaps better). These straddle between lean and enriched dough territory and are delicious on their own, or toasted and slathered with salty butter and jam/marmalade.
A great canvas for bacon/ham, an egg and melty cheese, avocado/tomato, whichever way you swing.
These freeze fantastically, which means future you may just thank you for hoarding some in your freezer in case you / your family / friends need a breakfast fix any time of the day.
As always, these have wholewheat flour in them for more flavour but never distracts from their fluffy, light quality.
Our seedy boi, fresh from the freezer?!
Yep, bread freezes well. We also like to properly ferment our naturally leavened breads for excellent keeping quality in general and good flavour.
This oneās with a trio of toasted seeds (sunflower, flax, sesame) soaked in @luliroasts coffee. Always with a portion of wholegrains that we like to switch up to keep it interesting for you and to keep our bakers on their toes.
HXB season lasts all of 2 weeks more, so get your orders in!
These are our chocolate buns, with dutch cocoa in the dough, caramelized milk chocolate, jammy prunes and rum-soaked raisins as additions. Cinnamon and orange paste for moisture and depth of flavour. All these flavours share such affinity so it just made sense.
I personally look forward to this season every year (yep ok there are a LOT of āseasonsā to look forward to but hey, if your baker / food maker isnāt looking forward to making things for you.. š¶ ya know what Iām saying..) because I love these buns. Duh.
We work on improving them every year in terms of our formulation and processing method. Iāve tried them yesterday and they are soft, pillowy, addictive. Definitely not the dry ones that may have traumatized you in your childhood.
