About Us

Bringing home the tradition of warmth and kindness

Uncle and Auntie Heng have been serving up their delicious bread, buns and pastries since the 1970s. They decided to move their bakery to Balestier road in 1995 and honed in on the art of making delicious vegetarian tau sar piah.

We approached them during the 2020 pandemic as we wanted to make sure tradition was not affected. They have since then graciously taught and passed us the recipes, processes and the knowhow so that we can continue the tradition and taste of handmade, freshly baked pastries made in Singapore, served up with a side of nostalgia and love.

Stop by the shop or order online today!

Baking Process

Since 1995, tau sar piahs are handmade and freshly baked, and our bakers have used the same recipes and methods that Uncle and Auntie Heng have perfected over the years.

Every morning, the dough is mixed with the right amounts of flour, vegetable oil and water to ensure that the skin of the piah is crispy and flaky.

The ingredients, be it for salty, peanut or the other flavours, are then individually wrapped into the dough by hand and pressed into shape. All ingredients do not include onions.

No egg wash nor pork lard are used to lightly glaze the piah to give it a light, inviting golden brown. Letters of the alphabet, for example L for lotus, Y for yam, S for vegetarian char siew are then stamped on the piah.

The piahs are placed in the oven. Our bakers check in once in a while and flip the piahs to give an even bake on both sides.

The piahs are placed on cooling racks before they are ready for sale, so that there is no condensation when being packed in a box.

There is no minimum quantity. Boxes come in 2 sizes - we can fit 10-12 in the big box, or 6-8 pieces in the small box. Or bring your own container for 6 or more pieces and enjoy a 20 cents discount!