Big Mouth Bakehouse marks a new chapter for the team behind Fluff Bakery, swapping cupcakes for a broader, more savoury-leaning line-up. Located within Wisma Geylang Serai and sharing space with Penny University, the 20-seater café keeps things simple and functional, letting the bakes take centre stage. The concept was born following Fluff’s closure last September, with owner Mouss Kamal partnering once again with Fluff’s founder-baker Nursyazanna Syaira Mohammad Suhimi and her husband Ashraf Alami to reimagine the brand under a fresh identity.
This time around, bread is the hero. Focaccia is baked on-site and turned into hearty sandwiches like the Thai Beef, alongside smaller bites such as truffle mushroom and pepperoni flatbreads for lighter appetites. The dessert cabinet still nods to the team’s roots, offering rotating cakes and tarts including Basque burnt cheesecake, carrot cake, lemon curd cake and tres leches tart. Some of the sweets lean generously rich, so sharing is often the wiser move.
According to the team, the pivot reflects both rising operational costs and the need to evolve rather than retreat. Big Mouth Bakehouse operates as a true collaboration with Penny University, co-running the menu and service within the same space. While the closure of Fluff sparked industry chatter, the founders maintain that supplier relationships remain intact and payment arrangements are being honoured. Reinvention, rather than retreat, seems to be the guiding theme — and this new bakehouse feels like a grounded, more sustainable step forward.
