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About Us


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About Us


About Us

Crown Bakery & Café began with the beliefs that bread can be healthier - without the use of artificial food flavouring, colouring, preservatives, harmful additives, and chemical improvers; and that bread can be wholesome and delicious at the same time. These beliefs led Crown Bakery to dedicate itself to the art and science of sourdough and natural leaven to craft all bread served in its Crown Centre bakery.
Crown Bakery opens its doors to serve customers on 29 April 2015 in Crown Centre at 557 Bukit Timah Road. Pursuing the best ingredients all over the world, including the finest French mill wheat flour, Hokkaido Kitanokaori flour, German sourdough, French butter and direct-from-farm honey, Crown Bakery applies the best skills to craft consistently good loaves and viennoiseries that are packed full of goodness - wholegrains, soluble fibres and healthy fats.
Crown Bakery & Cafe is a collaboration between Singapore’s plants and flowers retail giant, Far East Flora Holdings Pte Ltd, and Japan’s top-notch artisanal bakery, Signifiant Signifié. An amalgamation of local retail experience, Japanese’s baking expertise and European’s bread heritage births Crown Bakery and positions the bakery to offer European-style bread that are wholesome and pleasing to the local palate.

Every Crumb, Every Sip, Soul Good.
Let us fill your stomach and senses with soul satisfying bread!

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Meet the bakers


Meet the bakers

Meet the bakers


Meet the bakers

MEET THE BAKERS

ABOUT KATSUEI SHIGA

MASTER BAKER

Katsuei Shiga, born in Niigata Japan in 1955, has more than 40 years of baking experience. He was Chef Boulanger in Tokyo bakeries like Fortnum & Mason, Patisserie Peltier by Juchheim, and Dee Meister by Juchheim. In 2006, he opened Signifiant Signifié, where he delves deeper into his philosophy of bread making. Without relying on only the fermenting power of yeast, Katsuei Shiga studies and researches ingredients and processes so that Signifiant Signifié’s bread can take advantage of the power of ingredients, their taste and flavour, and long ageing. He is also the author of 3 books - Bread Making From Thinking About Yeast (Shigata bookstores), High Hydrolytic Pain & German Bread To Make in Home Bakery (Mainichi Communications), and Signifiant Signifié Sweet Bread (Asuka Shinsha). He has also produced a DVD, Signifiant Signifié Bread Making-Entire Process from Mixing to Baking.
  Katsuei Shiga

Katsuei Shiga