Artisan Bakery Near Me in Katong: Janie The Bakery Sourdough Pre-Order Guide

Janie The Bakery sells its sourdough only from Thursday to Saturday, from a small unit at Katong Shopping Centre, #02-72, 865 Mountbatten Road, Singapore 437844. A mild or medium sourdough loaf costs S$14 on its ordering page, pre-orders close two days ahead at 6pm, and the shop is closed from 23 to 30 October 2026, reopening on 31 October. For an artisan bakery near me in the east, this is the one that refuses to use any commercial yeast at all.

The name comes from the family. The bakery's website says the road has been winding, even testing, but that their mother has been their biggest supporter since day one, and the bakery is named after her. It keeps the operation deliberately small and makes everything from scratch, choosing products that it says resonate personally with the people behind it.

Its home is a hole-in-the-wall unit on the second floor of Katong Shopping Centre, an older mall at the edge of Katong. A 2025 round-up of the best bakeries in Singapore by the food blog theRantingPanda described it as a hidden gem specialising in old-world European sourdough, with no commercial yeast and no white sugar.

The bakery's position on additives is stricter than most. Its two main breads, sourdough and non-sour natural yeast buns, are leavened only through natural fermentation, and it states that no commercial, instant or dried yeast, hybrids or derivatives are used. It even avoids baking powder and baking soda in bread, allowing minimal amounts only in a few pastry recipes.

The sourdough is styled after a French boulangerie. Loaves are fermented slowly and baked on stone, and the lean crusty loaves contain only French flour, water and sea salt. Everything is shaped by hand, so loaves vary in size and look, which the bakery describes as a little extra personality.

Prices on the official TakeApp ordering page start at S$14 for the mild sourdough, light in sourness and grain, and the same for the medium sourdough, which is more robust. The 4 seeds sourdough with black sesame, flax, sunflower and fennel costs S$16, as does the oat porridge sourdough made with slow-cooked steel-cut oats. The sprouted buckwheat loaf is S$17, and the spiced fruit and seed sourdough, packed with organic raisins, apricots and citrus peel, is S$18.

Those fruit-and-grain loaves weigh 1,500g before baking, so one is enough for a family for several days. Sourdough English muffins enriched with brown sugar, fresh milk and French-style butter cost S$11.50 a pack and are the easiest way to try the bakery's dough without committing to a whole loaf.

The sweet side follows the same rules. A miso pound cake made without baking powder costs S$6, an overripe banana cake using local bananas S$7 and a hojicha pound cake S$7. The brown sugar and sesame castella, sweetened with brown sugar and real mirin, is S$26 for a whole cake.

Cookies include an all-butter double Valrhona chocolate chunk cookie at S$5 and a five spice phoenix cookie, a take on the Cantonese chicken biscuit, at S$8. There is also a house-made 10 spice hummus, made from dried chickpeas and sesame seeds, at S$13 for 100g, which pairs well with a medium sourdough.

The bakery recommends pre-ordering through TakeApp, which opens WhatsApp to confirm. Each collection day has its own section, and you cannot mix items from different days in one order. The window closes two days before at 6pm, so for a Thursday collection between 10am and 4pm you need to order by Tuesday evening.

Walk-ins are possible but limited. Janie makes a small quantity of extra and loose pieces for walk-ins on a first come, first served basis. An honest verdict: do not travel across the island on a Saturday afternoon hoping for a specialty loaf, because the buckwheat sourdough was already marked sold out on the ordering page in mid-October. Pre-order, or come early on Thursday.

In 2023 the bakery added a toast bar in its small space. Toasts and the hot menu are served Wednesday to Saturday, need no pre-order, and the bakery welcomes sit-downs while saying takeaway is okay but not ideal. When Seth Lui reviewed the launch in April 2023, the homemade kaya and butter toast on sourdough was S$7, with sourdough and fermented beancurd at S$4 and anchovies with olive oil at S$6. Those are 2023 prices.

Seating is limited, according to a 2023 review, so a group of four should expect to split up or take bread away. The plan B if the counter is shut or bare is simple: buy loaves on a pre-order day next week, and get a kaya toast fix at one of the old coffee shops on East Coast Road instead.

Katong Shopping Centre sits on Mountbatten Road, a few minutes on foot from Marine Parade MRT on the Thomson-East Coast Line, with Tanjong Katong station a little further away. The 112 Katong mall is a short walk east, and Parkway Parade is close by for anyone combining errands with a bread run.

East Coast Road is the reason to linger. Katong Antique House at 208 East Coast Road is about a ten-minute walk, and the stretch around it is lined with restored Peranakan shophouses, old bakeries and laksa stalls, which makes a natural loop after collecting a loaf.

Janie The Bakery, Katong Shopping Centre, #02-72, 865 Mountbatten Road, Singapore 437844. Sourdough Thursday to Saturday, natural yeast buns Friday only, toasts and hot menu Wednesday to Saturday. Closed 23 to 30 October 2026, reopening 31 October.

Pre-order on TakeApp. The cut-off is 6pm two days before collection, and Thursday collection runs from 10am to 4pm. Walk-in stock is small. Nearest MRT: Marine Parade. Bring a bag big enough for a 1.5kg loaf.