Wheathead

2024 was brutal in so many ways. But a very defining year since we put roots down in a physical space!! Setting up a business is a wildly painful process (more so for F&B) that I hope to share about with you guys once I catch a breather. The best takeaway with Wheathead so far is hands-down the people. I am so glad to have had the privilege of connecting with customers-turned-friends through food (that I get to make!). What makes it better is finding a super solid team that shares the same values and beliefs, and kick ass every single day. I feel incredibly blessed. Thank you for letting us feed you. Here’s hoping 2025 will be an excellent one. (Making pots of chicken broth over a couple of hours for the week!)

We will have plain focaccia slabs for sale daily. These are naturally leavened, have an incredible crust for sandwiches, and freeze really well. Delicious on its own, great with soups, great for wiping your plate clean of curries and gravies.

Tonka cream, chocolate crémeux, chocolate glaze. For the season!

Slinging pies, pastries and some bread for your festive celebrations ✨ Pre-order pies on our website (link in bio). We’ll be open on Christmas mostly for pick ups and takeaways, and for you to start the day with coffee and a nice pastry fresh out of the oven. All other dates not mentioned follow our regular trading hours. Wed to Sun, 0800 - 1400

Thank you for our first weekend! Lots to say but it’s been a hell of a week. See you next weeks - we open wednesday to sunday, 8am to 2pm.

Sorry Easties, you guys are already spoilt rotten by the myriad proper bakeries in joo chiat. 📍8 Slim Barracks Rise, #01-01 Open wednesday to sunday, 8am-2pm

The Eccles cake is an under-the-radar gem. It’s a classic British pastry that I’ve always been curious about. I finally tried it while travelling and found it delicious, but supermarket versions of bread and pastries are not always the best. Pastry that’s not baked enough, too much sugar etc. Our version features a rye pâte brisée, sweet spiced currants soaked in some rum then cooked down with a caramel that smells utterly like Christmas. Lucky us.

(1.3030584, 103.7891118)

Gruyère tart on for the season. Gruyère custard in a delicate parmesan, thyme and black pepper crust. Probably delicious with a glass of white wine.

Toasted rice custard, Sicilian pistachio cream

WIP - My mind has been running at speed for weeks on end now. Maybe i will put it all into words at some point. I haven’t been able to put that much out, or introduce new things that I’d like for the season. Hopefully some dust will settle soon and I’ll be able to get on that. Thank you for all your support so far. It is everything. ❤️ xx M

We made our granola with the intention of being part of your morning routine. A granola that is a nutritional powerhouse of seeds and grains, restrained in sweetness yet flavoursome. No spices or flavouring because seeds and grains are flavourful on their own, and we want to let them shine. Rolled oats, maple syrup, buckwheat, a quartet of seeds (pumpkin, sunflower, sesame, flax), coconut, macadamia and mulberries.