Tucked under a quiet HDB block along Kim Tian Road, Blob is a small-batch micro-bakery that feels more like a neighbourhood discovery than a typical café stop. The compact space, marked by a clean beige storefront and minimalist interior, keeps the focus firmly on the bakes. Like many new-generation bakeries in Singapore’s residential estates, Blob takes a neighbourhood-first approach, drawing regulars from nearby blocks while slowly gaining attention beyond Tiong Bahru for its inventive menu and small, carefully made batches.
The selection leans experimental, blending technical baking with playful flavour combinations. Savoury options range from salt breads and stuffed buns to pretzels in unexpected variations, while the sweet side includes loaves, cakes, and cream-filled bakes that balance richness with clean, precise textures. Rather than a long menu, the offerings stay concise and changeable, reflecting a hands-on approach where each item is made in limited quantities. The result is a lineup that feels thoughtful and slightly unconventional, encouraging regulars to try something different each visit.
Behind the counter is self-taught baker Karis Lim, who runs the bakery with a small team and a largely solo baking routine. Much of the shop’s floor area is devoted to the kitchen, with only a small display in front and a few seats outside, reinforcing the sense that this is first and foremost a working bakery. Since opening, Blob has built a steady following among residents, drawn by both the bakes and the personal, neighbourly atmosphere. It is the kind of place where customers are remembered, recommendations are made across the counter, and the day’s selection often sells out early — a small shop that has quickly become part of the rhythm of the block.
