Who am I?
Who am I?
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My journey began with a fascination for wild yeast and slow fermentation right here in Melaka. I realized that the best bread isn't found on a supermarket shelf—it's crafted by hand. As a home-based micro-bakery, I don't focus on volume; I focus on you. I created Build Your Loaf to give our community a chance to eat bread that is wholesome, preservative-free, and baked exactly to your personal taste.
My journey began with a fascination for wild yeast and slow fermentation right here in Melaka. I realized that the best bread isn't found on a supermarket shelf—it's crafted by hand. As a home-based micro-bakery, I don't focus on volume; I focus on you. I created Build Your Loaf to give our community a chance to eat bread that is wholesome, preservative-free, and baked exactly to your personal taste.
My approach to sourdough is a slow, intentional process designed to coax out maximum flavor and a perfect texture. I specialize in high-hydration doughs, which create that sought-after open, airy crumb and a thin, shatteringly crisp crust. Every loaf undergoes a long cold fermentation—often up to 24 hours or more—to develop deep, complex lactic acidity and ensure the bread is as digestible as it is delicious. By balancing precision in temperature and timing with a professional’s eye for dough strength, I transform simple flour, water, and sea salt into a bespoke artisanal experience.
My approach to sourdough is a slow, intentional process designed to coax out maximum flavor and a perfect texture. I specialize in high-hydration doughs, which create that sought-after open, airy crumb and a thin, shatteringly crisp crust. Every loaf undergoes a long cold fermentation—often up to 24 hours or more—to develop deep, complex lactic acidity and ensure the bread is as digestible as it is delicious. By balancing precision in temperature and timing with a professional’s eye for dough strength, I transform simple flour, water, and sea salt into a bespoke artisanal experience.
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