About us
The story behind Pier Six Bakehouse
Pier Six Bakehouse is the only East-side micro-bakery that runs a rotating, exclusivity-first viennoiserie programme — delivering laminated pastries before opening hours to a curated set of Joo Chiat and Katong cafes, each with at least one SKU no neighbouring café can put on their menu.
Pier Six Bakehouse was founded to take on one stubborn problem in artisan bakery and pastry studio — Pier Six Bakehouse is the only East-side micro-bakery that runs a rotating, exclusivity-first viennoiserie programme — delivering laminated pastries before opening hours to a curated set of Joo Chiat and Katong cafes, each with at least one SKU no neighbouring café can put on their menu.
Warm-precise and chef-to-operator direct — the voice of a skilled baker who also understands a café P&L. Copy cadence should be short, confident, and specific (name the neighbourhoods, name the pastries, name the delivery window) rather than editorial or romantic. Avoid the Paris-heritage register that Tiong Bahru Bakery owns. Fold in the recent signal around seasonal and rotational menus: language like 'this month's programme', 'limited wholesale slots', and 'exclusive to your café' creates scarcity and partnership framing that resonates with third-wave operators who want their menu to feel curated, not catalogue-sourced. We're based in Singapore, serving third-wave cafes in joo chiat and katong, and we treat every brief as a working relationship — not a transaction. The work shows up on time, with the same person you spoke to on the first call.
Honest
We tell you what we can and cannot do, before the contract — not after.
Local
Singapore-based, en-SG, PDPA-clean, and operating in your timezone.
Specific
We work in artisan bakery and pastry studio — we don't try to be everything to everyone.