Recent social media posts
30/05/2026
There was once our kid screamed n cried to b carried because she was very tired but both D and I couldnโt carry her, we had another bb in both our arms. There was a good 500 metres where we could next stop to rest.
So along the way it was hard listening to her throw a tantrum without a good solution, and just letting it be.
Somewhere close to half the walk, i wanted to encourage her so I held her hand and said hey letโs turn back and see how far we have come.
And even though I was the one who suggested it, as I looked back, I too, was surprised by how far we have come.
Maybe we donโt do this enough.
To look at how far we have come and celebrate that.
We might not be where we want to be, but look, look at how far we have come. To give thanks for all that has happened for us to come to this point today.
The moments that felt impossible, are now behind us. We can. We will. It will all be okay.
J๐
26/05/2026
Darren: "A lot of people asking if we are open tmr... "
YES WE ARE!!!! See you all!
24/05/2026
Something new is coming, and we're not quite ready to announce, but we are quite excited! ๐ซ๐
we've been quietly testing this one for a while now, and honestly it might be our favourite thing we've baked in a long time.
It's launching soon.... a good one. we hope.
22/05/2026
Matcha ๐ต Everyoneโs favourite green drink
From drinks to pastries, cafes have answered to this worldwide obsession and experimented... including us, because who are we to deny something people love?
We make it in the form of the delicious shio pan, the other thing we are crazy about lately. By the way....after some sourcing and experimentation, we also "upgraded" our matcha latte so you will find it a (nicer) different now too!
Available at Olsen Bakehouse and on Grab.
21/05/2026
Whatโs sweet, tarty and bursting with sensation with every bite? Our Blueberry Shio Pan ๐ซ
If you like your pastry warm and toasty with a kick of fruity sweetness, this is the treat for you. Besides being rich in antioxidants, it has the power to brighten up your day and make it extra special.
Available at Olsen Bakehouse and on Grab.
P.S: limited special mostly on weekends!
20/05/2026
Nothing perks us up like a cup of coffee... or a warm and delicious Coffee Shio Pan โ
Weโve spoken about our discovery of shio pan and how deeply we fell in love with this pastry. So deeply, we made new flavours and see which works best with the soft, buttery bread base, starting with the universal human fuel: COFFEE.
If you also have a love affair with the shio pan and anything to do with coffee, swing by our bakehouse or pre-order our coffee shio pan online. Itโs so good, it might even replace the real thing. But feel free to indulge and get a coffee drink to go along with it too!
19/05/2026
We didnโt think about making shio pans. Frankly, we thought it was overhyped. Then we bit into one and became obsessed too. Now weโre bringing the obsession to you - in various forms (but always using the premium Paysan Breton butter for our buns).
Since the start of this journey, we met different customers, learned about what they love about their favourite snack, and found ourselves experimenting in the kitchen to cater to these different tastes. This made us think about peopleโs preferences and how they influence the enjoyment of the shio pan.
To dig deeper... which shio pan would you pick and what does it say about your personality? Swipe โก
16/05/2026
We never truly understood the shio pan obsession until we bit into one and felt the magic for ourselves: buttery, bready, with that essential caramelised brown butter bottom that makes everything worth the hype. It's stunning on its own, but we've fallen in love with it as a sandwich vessel too.
The original is our eternal go-to, though the garlic version has us reconsidering everything. Each bun is encased in Paysan Breton butter, which we genuinely believe is one of the finest butters around. They source from grass-fed, pasture-raised cows, and their brand ethos resonates with ours in all the right ways. Having that butter in our shio pans just feels right.
That perfection made us curious about what else was possible. Now we've added more flavours: coffee, blueberry, matcha. Each one brings its own character to the buttery, bready foundation we've fallen for.
10/05/2026
Your words touched our hearts deeply and we couldn't let them pass unrecognised. The love and gratitude you shared about your mothers moved us so much that we had to do something special for you.
Even though our mothers day GIVEAWAY is over, we decided to reward these entries a slice of cake and drink! It's a small gesture but a genuine one from us to you, because the stories you trusted us with deserve to be celebrated.
Thank you for opening your hearts and reminding all of us why our mothers mean the world. Show us ur account and redeem the cake and drink!
10/05/2026
Motherhood has so, so many different versions. It's never easy, but every step of the way is also filled with immense joy even as we are solidly challenged.
May the little moments we share every single day with our children amount to a mighty ocean in time.
Even though we toil for these children, the ones being shaped is not just them, but us too. Here's praying that every mother will continue to grow and bloom into the people God made us to be and wants us to become, and remember to savour the fast flying journey.
Right now in our homes, it looks like taking the time to listen to a five-minute story of what the children found in the bushes, and taking the time to admire the messy handprint paint stains on our floor.
Journeying with all of you beloved mothers doing holy work in our very homes,
J ๐
29/04/2026
What a fabulous April itโs been. Over the years, weโve learned that Olsen Bakehouse is more than just a place to pick up bread and cakes. Itโs where families come together, where moments are celebrated, where the things that matter most are shared.
The big test, the care, the intention we put into every single batch has been shared from our kitchen to yours. Thank you for letting us be part of your story this April and beyond.
Thank you for celebrating our 12th anniversary! We hope to have you with us in all the months to come. ๐
08/04/2026
Twelve years ago, we decided to bake cakes. We were confident. Maybe naive.
These past 12 years taught us what keeps a business alive. We know the economy is hard right now. We watch people think twice before ordering a slice of cake. We see on the news, suppliers struggling. We see our fellow businesses making tougher decisions than ever.
Yet, every weekend, people still come. People still choose us when they could choose cheaper. Still celebrate with us when times are tight. We don't take that for granted. We exist because you chose us. Over and over again.
Some of you have been with us since In The Brickyard. The times are hard. But what we're seeing right nowโfriendship, intentionality, people choosing quality over quantity. We are truly touched.
So this 12th anniversary is about saying: thank you. For choosing us when money was careful. For trusting us with your celebrations. For showing your kids that good ingredients, honest work, real relationships are worth it. For keeping us alive.
We're giving free coffee every weekend in April with any purchase (11, 12, 18, 19, 25, 26). Not because we're doing amazing. Because we're grateful.
We don't know what year 13 looks like. But we know what we'll do: keep showing up. Keep extracting pandan by hand. Keep choosing people over profit margins.
Come see us this April. Let's celebrate together....with gratitude. With real coffee. With honest cake. With the quiet knowledge that we made it through together.
โ Darren & Jia Min, and the team at Olsen Bakehouse
P.S. If you've got a story with us, DM us . Your stories are why we're still here.
01/04/2026
28 March | Test Bake Day
We baked a small batch of hot cross buns with pistachio feelings (I mean fillings) last weekend morning just to see how they'd land and whether this idea of chocolate, pistachio and orange all together actually worked the way we imagined it.
Now we're baking for real this weekend and into next week. If you tried one this morning, thank you for the encouragement. If you didn't, this is your sign to preorder for the upcoming weekend 3-5 Apr. Whatsapp us if you forget for friday orders!
Hot cross buns with pistachio feelings. Tee hee.
25/03/2026
Weโve never done hot cross buns before.
After all this time at Olsen Bakehouse, Darren has never made one for Easter. So this bake came with a bit more testing, a bit more hesitation, and honestly, a bit more curiosity than usual. It felt unfamiliar in a good way, like figuring something out from scratch again.
Instead of going traditional, we went our way. A soft chocolate bun, studded with chocolate bits and orange peel, finished with a sprinkle of pistachio on top and filled with a smooth pistachio paste inside. Itโs rich but not heavy, slightly citrusy, a little nutty, and somehow still easy to keep going back for another bite.
Weโre putting this out for a test this Saturday, 28 March. Come by, try it, and tell us what you really think. Your feedback genuinely shapes what stays and what doesnโt.
If it feels right, weโll be making these for Easter weekend, 3โ5 April.
19/03/2026
We didnโt expect to fuss this much over something as small as raspberries, but Darren really did. He stood there for a good while, turning the cake, stepping back, then coming in again, adjusting, swapping, looking at it from every angle. It kept coming back to the same question. 2 or 3? And thenโฆ what if the raspberries are too small? Does it throw everything off?
It sounds trivial, but these are the things that quietly matter to us. Itโs not just about placing something on top. Itโs about how the cake feels the moment you see it. Whether it looks balanced, whether it feels intentional, whether it draws you in without trying too hard. And with this one, there was a bit more hesitation than usual.
Raspberry and pistachio is a pairing weโve been thinking about for a while, but getting it right, both in flavour and in how it presents, took more back and forth than we expected. There was some apprehension before putting it out, quite a bit of second guessing, and honestly a surprising amount of time spent on details most people might not even notice.
But I guess thatโs the point. The small things add up to how everything feels in the end. And for us, even down to the last raspberry, it has to feel right. ๐ฐโจ
18/03/2026
Honestly? We werenโt sure about this one.
Raspberry Pistachio has been sitting in our heads for a while, but thereโs always one of us in the kitchen that says, โis this actually going to work?โ So we did what we always do when weโre unsure: we made a small batch, held our breath, and put it out last weekend.
What happened next really got us.
So many of you came down to try it. And two of you โ TWOโ came back to order a whole cake after just having a slice. ๐ฅน
We canโt tell you what that means to us. Itโs not just about the cake. Itโs the reminder that taking a risk in the kitchen is always worth it. That the experiments weโre most nervous about are sometimes the ones that matter most.
Thank you for giving us the confidence to keep going, keep testing, and keep being a little braver with every bake.
14/03/2026
A slightly blurry photo, but we were too excited not to share.
Weโve been in the kitchen testing a new pairing....Raspberry Pistachio ๐ฟ
Itโs a small weekend bake while we try out something fun.
If you happen to try it, weโd love to know what you think.
13/03/2026
Every now and then, a flavour combination appears in the kitchen that feels quietly exciting.
This weekend, we are making a small batch of something a little different โ ๐๐๐ฌ๐ฉ๐๐๐ซ๐ซ๐ฒ ๐๐ข๐ฌ๐ญ๐๐๐ก๐ข๐จ.๐ด ๐ฟ
We will be serving this as a weekend special, in ๐น๐ถ๐บ๐ถ๐๐ฒ๐ฑ ๐พ๐๐ฎ๐ป๐๐ถ๐๐ถ๐ฒ๐ while it lasts. If you have been thinking about dropping by, this might be a nice weekend to do so
12/03/2026
There is always a small hesitation when touching something people already love. We wondered quietly if it would still feel like the same cake many of you have come back for.
Some elevated changes like working the layers so the citrus sits more comfortably within the sponge, allowing the cake to feel fuller while still keeping the light chiffon texture many of you recognise. The exterior remains simple, now with like a scallop design... ๐ผ small details that reflect the flavours running through the cake itself.
In the end, it is still the same ๐ฆ๐ฒ๐๐ฎ๐บ๐ฒ ๐ฌ๐๐๐ we know, just gently refined, in a way that lets the pairing shine a little more clearly โ๏ธ
P.S: it starts tomorrow so we are a little excited!
11/03/2026
Some flavour pairings have a way of staying with you. Sesame and yuzu has always been one of those for us ....the gentle nuttiness of black sesame alongside the bright lift of citrus.
We wondering how the cake could feel just a little more complete without losing the lightness that many of you enjoy. It is still the same cake many of you know, just gently refined in a way that lets the pairing shine a little more clearly.
Preorder now for 13th March launch.
08/03/2026
When Olsen Bakehouse first started, many of our cakes were built with three layers of chiffon. Somewhere along the way, as recipes evolved and cakes changed, we moved away from that style.
Funny how things sometimes come full circle. With this cake, we found ourselves returning to that idea again, layering the chiffon the way we used to, but with everything weโve learnt along the way.
So this version of ๐ ๐ฎ๐ป๐ด๐ผ ๐ฆ๐๐ฟ๐ฎ๐๐ฏ๐ฒ๐ฟ๐ฟ๐ feels both familiar and new at the same time.
The same fruit pairing many of you already know, now rebuilt with more layers, more texture, and a little more character.
We hope you will love it as much as we love it. Preorder is available now for 13 March onwards.
07/03/2026
*๐ก๐๐ช* ๐ฅ๐ฒ๐ฑ๐ฒ๐๐ถ๐ด๐ป๐ฒ๐ฑ ๐๐ถ๐๐ต ๐ฑ๐ผ๐๐ฏ๐น๐ฒ ๐๐ต๐ฒ ๐น๐ฎ๐๐ฒ๐ฟ, ๐ฑ๐ผ๐๐ฏ๐น๐ฒ ๐๐ต๐ฒ ๐น๐ผ๐๐ฒ.
Some of you might remember our ๐ ๐ฎ๐ป๐ด๐ผ ๐ฆ๐๐ฟ๐ฎ๐๐ฏ๐ฒ๐ฟ๐ฟ๐ cake. It has always been a pairing we quietly liked at Olsen.
Recently, we felt it was time to give it a small upgrade. Not to change the idea of the cake, but to make it more interesting while staying true to what we do.
As with every cake at Olsen Bakehouse, the biggest question is always the same: how do we keep it ๐๐ถ๐ฒ๐ ๐ฑ๐ฎ๐ถ, yet still let the flavours feel full and satisfying?
Less sugar means the ingredients have to carry more of the flavour. So Darren went back into the kitchen, adjusting the recipe and reworking the chiffon sponge itself, making sure it could support the fruit filling while still keeping that soft, fluffy texture many of you already know.
The result is what weโre calling ๐ ๐ฎ๐ป๐ด๐ผ ๐ฆ๐๐ฟ๐ฎ๐๐ฏ๐ฒ๐ฟ๐ฟ๐ ๐ฎ.๐ฌ, layered with homemade mango and strawberry filling, finished with freeze-dried strawberries for a little texture and fragrance.
Still ๐๐ถ๐ฒ๐ ๐ฑ๐ฎ๐ถ, still familiar, but now with a little more flavour and character.
Preorder now for 13th March.
15/02/2026
Weโll be taking a short pause from 16โ18 Feb to rest, reset, and spend time with our loved ones after the CNY rush. ๐ค
Our ovens will be warm again from 19 Feb onwards โ and as always, you can pre-order anytime via WhatsApp 8891 5819 or through our website.
Thank you for keeping us busy this season. See you very soon. ๐งง
15/02/2026
Last call before we close the kitchen for CNY ๐งงโจ
This is the final push... the last few hours to secure your Olsen Bakehouse CNY cookie tins before we pause for the celebrations.
Laksa โ 10 left
Kopi โ 18 left
Cereal โ 10 left
Chocolate โ 15 left
Hae Bee โ 8 left
Freshly baked. Hand-packed. Almost gone.
While stocks last! Once theyโre out, theyโre out.
Walk in or order now. Let these tins sit on your CNY table before we go on break ๐ค
13/02/2026
We have a few bottles for our walk-in customers!
Weโll be taking a short baking break from ๐๐โ๐๐ ๐
๐๐ to rest and reset, so this is your little nudge to secure your bottles before the ovens pause.
๐๐ซ๐๐๐ซ ๐ง๐จ๐ฐ, plan ahead, and let the cookies be one less thing to worry about ๐ค
See you in-store or online today.
Address
301 Joo Chiat Road
Singapore
427552
To get to the dessert shop and restaurant located at Joo Chiat Road in Singapore, you can take public transportation by boarding either bus number 33 or 133 and alighting at the Joo Chiat Complex Bus Stop. From there, walk along Joo Chiat Road for about 5 minutes until you reach your destination.
If you prefer to drive and park your car, you can take the East Coast Parkway (ECP) expressway towards Changi Airport and exit at Marine Parade/Dunman Road. Continue driving straight until you reach Joo Chiat Road, where you can find parking available on the side streets or in nearby parking lots.
Please note that these directions are provided as a general guide only and actual routes may vary depending on traffic conditions and road closures.
Opening Hours
| Wednesday |
09:00 - 16:00 |
| Thursday |
09:00 - 16:00 |
| Friday |
09:00 - 16:00 |
| Saturday |
09:00 - 16:00 |
| Sunday |
09:00 - 16:00 |
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What people say
Olsen Bakehouse is a dessert shop and restaurant located on Joo Chiat Road in Singapore that offers some of the most delicious cakes you will ever taste. The attention to detail and care put into each cake is evident in every bite. The team at Olsen Bakehouse spends countless hours perfecting each component of their cakes to ensure that only the highest quality product is served to their customers.
What sets Olsen Bakehouse apart from other dessert shops is their commitment to using all-natural, locally-sourced fresh ingredients in their baking. This dedication to quality ingredients shines through in the taste of their cakes, which are simply divine.
The menu at Olsen Bakehouse is carefully curated, with only the best cakes making it onto the list. If a cake doesn't meet their high standards, it won't be served. This means that every cake on offer is truly exceptional.
The team at Olsen Bakehouse values customer feedback and always strives to improve. They welcome comments and suggestions from customers so they can continue to delight them and their loved ones with their delicious creations.
Overall, Olsen Bakehouse is a must-visit for anyone with a sweet tooth looking for high-quality desserts made with love and care.
