There is something quietly transformative about bread that is made with patience.
Not just in how it tastes, but in how it feels to consume and understand.
In a world of speed and shortcuts, Twenty-Two Bakery stands as a reminder that good things take time.
A Journey Rooted In Curiosity And Reinvention
Twenty-Two Bakery was founded in 2018 by Ang and his wife, Yee Teng, during a period of transition and exploration. After closing his café, Ang found himself drawn to sourdough, not as a trend, but as a craft that offered endless room for experimentation.
At a time when sourdough was largely associated with crusty, chewy European-style loaves, Ang saw an opportunity to challenge that perception. Instead of following convention, he began applying sourdough fermentation to softer breads, creating textures that felt familiar yet entirely new. This approach positioned the bakery as an early innovator in introducing sourdough soft bread within its local market.
A Commitment To Pure Sourdough Craftsmanship
What truly defines Twenty-Two Bakery is its unwavering commitment to using only sourdough starter, without any commercial yeast. While many bakeries rely on yeast for consistency and speed, Ang chose a more demanding path, prioritizing digestibility and natural fermentation.
This decision comes with its own complexities. Sourdough fermentation is highly sensitive to environmental conditions, making production less predictable and more labor-intensive. However, through years of refinement, the bakery has developed techniques that result in bread that is light, flavorful, and notably free from the sharp sourness often associated with sourdough.
The result is a product that aligns with both health-conscious choices and everyday enjoyment.
An Intimate Experience With Thoughtful Offerings
The bakery maintains a focused menu centered entirely around sourdough. From country loaves and Hainanese soft bread to sourdough croissants, cinnamon rolls, and sesame rolls, each item reflects a balance between tradition and innovation.
Beyond bread, the space offers cookies, sandwiches made from their in-house loaves, and coffee for dine-in guests. Designed as a small and intimate setting, the bakery encourages interaction, allowing customers to better understand the process and philosophy behind what they are eating.
This direct connection plays a key role in shaping customer appreciation and trust.
Challenging Perceptions And Growing With Purpose
One of the most significant challenges for Twenty-Two Bakery has been shifting long-held perceptions of what sourdough should be. For many, authenticity is tied to a firm, chewy texture and a pronounced sour taste.
By presenting something softer, lighter, and more approachable, the bakery has had to consistently educate its customers. This process has naturally led to slower, more deliberate growth, supported by a community that values both quality and intention.
Today, the bakery’s craftsmanship has gained wider recognition, including an award-winning panettone that earned a place in the Asia Selection Cup, with plans to represent Malaysia on a global stage in Milan.
Looking ahead, Twenty-Two Bakery aims to expand thoughtfully, opening a few more outlets while maintaining its core values. More than scaling rapidly, the goal is to deepen understanding and appreciation for sourdough as a process rooted in balance, health, and authenticity.
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