Our story
Where it started
Saltwood began in 2018 with one deck oven, two tables and a stubborn idea: that a café should bake its own bread, properly, every single morning.
We fermented our first sourdough for three days because nobody told us we shouldn't. Neighbours started queuing for loaves before we'd even finished the shop sign, and the tables slowly followed.
Six years on, our kitchen still makes everything in-house, from the kaya in our croissants to the granola in your bowl. The oven is bigger now. The idea hasn't changed.
Good bread takes time. So does a good neighbourhood.
Milestones
A one-oven bakery with two tables opens in Tiong Bahru.
We take over the shophouse next door and start our all-day menu.
A seasonal espresso blend, developed with a local roaster.
The back room opens for birthdays, showers and team brunches.
What we believe
If we can make it in our kitchen, we do. Bread, kaya, granola, pickles, all of it.
Coffee roasted in Singapore, produce from regional farms we know by name.
Your usual order, your dog's name, how you like your eggs. We remember.
