9 Yio Chu Kang Road
#01-14 Space @ Kovan
Singapore 545523

(open in Google Maps)

Saturday:
09:00am - 04:00pm

Sunday:
09:00am - 04:00pm

Monday:
Closed

Tuesday:
08:00am - 06:00pm

Wednesday:
08:00am - 06:00pm

Thursday:
08:00am - 06:00pm

Friday:
08:00am - 06:00pm

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Reviews

From the Burpple community

Isn’t Three Nuts Baker’s logo so adorable! Pretty yummy cup of iced black, I think they use beans from Common Man Coffee Roasters. Note that all drinks are served in takeaway cups regardless whether you dine in or takeaway.

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Another cafe we found while looking for nearby places to have brunch while Bellie gets groomed. The bakes only come out at 12pm so we’ve been trying out the brunch menu. It’s a pity it has such a small space (one outdoor table and one indoor counter) but weekday mornings are quiet and it definitely adds to the cosy vibe.

Tenderly braised veal cheek sit on top of sourdough toasted to perfection where the edges are crisp while the bread remains soft. The onion marmalade adds a sweet balance to the bitterness of the arugula, cut with a smattering savoury from the parmesan cheese. We ate brunch while eyeing the glass display longingly for the bakes to be ready. Definitely check out their cinnamon rolls! The service here is lovely too.

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Have seen quite a number of social media posts on Three Nuts Baker, which had recently opened its doors at [email protected]; the mixed-use development is also home to an outlet of Soi 19 Thai Wanton Mee, The Bread Rack and Little Ceylon. Being pretty much a hole-in-the-wall bakery, the store is pretty much positioned for takeaway business; that being said, there is actually seats for three pax at the bar table that faces the window for those who are looking to dine-in at the space. Being more of a bakery, expect a whole range of cakes and pastries which includes tarts, cakes and even a cinnamon bun available here; interestingly, Three Nuts Baker also serves up open-faced sandwiches though only during limited hours (between 8am to 1pm), whilst also serving up a whole list of beverages which includes specialty coffee (including a Honey Oat Latte that is listed as a “Cold Brew”, tea from the Gryphon Tea Company, Kombucha and Felchin Swiss Chocolate, amongst others.

Wasn’t quite aware of their “breakfast” section of their menu when we headed there in the early afternoon; the folks here were actually kind enough to whip up a portion of the Truffle Veal Cheek Toast which we were pretty interested in despite us making our order slightly past the last order for breakfast item — they had also offered to re-plate the dish on a wooden platter since we were taking photos of the bakes (was told this is usually served in takeaway cardboard boxes).

Featuring elements such as braised veal cheek, onion marmalade, arugula (rocket), parmesan cheese, poached egg and sourdough toast, the presentation and elements came as a surprise to us considering this is pretty unexpected from a bakery — an item that even some full-service cafes may find difficult to pull off. Here, we found the item to be well-executed; there is this slight gaminess from the veal cheeks, but I really enjoyed how the veal cheeks were immensely tender and how the different elements complimented each other here — there is somewhat a complexity here with the contrast of different elements. The onion marmalade carried a slight sweetness that cuts through the veal cheek’s gaminess, while the arugula provides a hint of bitterness that is inherent of the vegetable; the shaved cheese giving a savoury touch and the sourdough provides a slight tang and a good chew — the poached egg with its runny yolk attempts to bind all the elements together, while the slight hint of truffle lingers at the back of the tongue without overwhelming any of the other elements. All in all, a pretty well-designed dish where it seems to hit the five basic tastes through the various elements included — something I would least expect out of a bakery like them.

Also tried other items such as the Valrhona Dark Chocolate Tart and the Calamansi Tart; both being pretty well-executed and the latter being a very interesting adaptation that was almost similar to that of the drink often made from a syrup available at coffeeshops. With items with such meticulous attention placed into the details, one can tell the items here are made with love and passion for the craft, which is little wonder how they seem to have gotten some attention on social media or the late. A spot with quite a bit potential to keep a lookout; wishing the folks behind Three Nuts Baker all the best in what is to come!

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