Conceptualised in line with the notion of ‘back to basics’, Bread Society features an extensive selection of over 50 kinds of freshly baked-on-the-premise treats that draw inspiration from simple traditional loaves made with classic time-honoured baking techniques, using an abundance of highly nutritious ingredients such as dark rye, wholemeal flour and even wheatgrass.

Represented Japan in Mondial Du Pain competition, Lyons, 25 Jan 2009
Japanese pastry chef Takaaki Nishikawa, renowned in Japan for elevating the craft of bread making into an art is the consultant chef at the helm of Bread Society. Our R&D team spent six months researching in Japan and studying under the personal guidance of Chef Nishikawa himself. Leveraging on his wealth of experience in baking rustic artisanal Europeans breads, together with the Bread Society team, Chef Takaaki Nishikawa has crafted a range of signatures.
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Having lived in Singapore for close to a year now, Head Chef Atsushi Murata understands the hectic lifestyles of the locals and created new breads to promote everyday well-being through quality and healthy ingredients such as corn, almonds, sesame seeds, walnuts, pitted prunes, etc... The new product lineup named 'Simplicity', purely because he has made it simple for customers to enjoy quality breads amidst their modern and busy lifestyles.
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