Burnt Ends Bakery: Doughnuts, Wood-Fired Bread and the Other Side of Dave Pynt’s Fire
Burnt Ends Bakery at Dempsey Hill takes the fire-driven philosophy behind Burnt Ends Restaurant and translates it into sourdough, brioche doughnuts, pastries, sandwiches, pies and coffee — with a custom wood-fired bread oven at the centre of the operation.
Burnt Ends Bakery makes more sense once you know where it came from.
This is not a bakery that happens to share a name with Burnt Ends Restaurant.
It is an extension of the same culinary world.
Founded by Chef-Owner Dave Pynt, Burnt Ends Bakery brings the ideas most closely associated with his restaurant — fire, smoke, strong ingredients and relatively direct cooking — into bread and pastry. The official bakery describes its Dempsey location as Singapore's only bakery with a custom wood-fired bread oven, with everything made from scratch and a menu that moves between sweet and savoury baking.
If you want to understand the chef behind that philosophy, read Dave Pynt: The Chef Who Built Burnt Ends Around Fire.
The bakery is what happens when some of those same ideas are applied at eight in the morning.
From Restaurant Bread to a Bakery of Its Own
Burnt Ends Bakery began as an extension of the bread and pastry work surrounding Burnt Ends Restaurant.
That progression feels natural.
Restaurants often make bread as a supporting element.
At Burnt Ends, however, fire has always been important enough that bread could become a separate subject altogether.
The bakery now operates from 7 Dempsey Road, #01-01, alongside the wider Burnt Ends hospitality complex. Its current range includes bread, filled brioche doughnuts, cookies, scones, cakes, tarts, savoury pastries, sandwiches, pizza and coffee.
The bakery describes its approach as a combination of honest ingredients, scratch production and creative energy, with the wood-fired oven affecting everything from sourdough to pizza.
It is recognisably a bakery.
But it is a bakery shaped by a restaurant chef.
The Wood-Fired Sourdough
The clearest connection with Dave Pynt's cooking is probably the 1kg Wood Fired Sourdough.
Burnt Ends Bakery currently lists the loaf as one of its best sellers. It uses rye and wholemeal flour and is baked in the bakery's custom wood-fired oven.
Fire changes bread differently from how it changes a steak.
The dough still depends on fermentation, gluten development and careful shaping.
But the oven introduces another source of heat and character.
The bakery's current 2026 catering material describes the Dempsey branch as Singapore's only bakery built around a custom wood bread-fired oven and specifically identifies the wood-fired sourdough as one of its signatures.
Recent customer material supplied to The Cuisine Journal also repeatedly mentions the sourdough's strong aroma and the distinctive character created by wood firing.
The loaf is perhaps the simplest way to understand how Burnt Ends Bakery relates to the restaurant next door.
Same ingredient.
Different use of fire.
Doughnuts Became the Other Signature
If wood-fired bread explains the Burnt Ends side of the bakery, the filled brioche doughnut explains the Bakery side.
Burnt Ends Bakery now produces an extensive range of doughnuts using slow-proved brioche dough.
Current flavours include Italian Pistachio, Smoked Japanese Yuzu, Lemon Meringue, Pandan, Nutella, Passionfruit Curd, Milo Dinosaur and Vanilla Cream.
The Italian Pistachio version uses roasted pistachio cream.
The Pandan Doughnut combines pandan cream with coconut glaze and desiccated coconut.
The Milo Dinosaur version translates one of Singapore's familiar drinks into a brioche doughnut filled with Milo ganache and biscuit.
The Smoked Japanese Yuzu Doughnut is particularly interesting in the context of Burnt Ends because it brings smoke into a product where it is not normally expected.
Recent diners similarly identify pistachio, yuzu, vanilla and jam-filled doughnuts among the bakery's most recognisable products.
The filling is not incidental.
These are intentionally generous doughnuts.
Sweet Baking Without Leaving the Restaurant Behind
The bakery's sweeter side now extends well beyond doughnuts.
Current categories include cookies, cakes, tarts, scones and pastries.
Cookies include Brown Butter Chocolate Chip, Sea Salt Dark Chocolate and Salted Caramelised White Chocolate with Macadamia, alongside a newer Pistachio Chocolate Cookie.
Cakes currently include New York Cheesecake, Strawberry-Raspberry Vanilla White Chocolate Mousse Cake and Dark Chocolate Hazelnut Cake.
That sounds increasingly like a conventional bakery range.
Yet Burnt Ends frequently pushes those formats into more savoury territory.
Past and rotating products mentioned by diners include beef marmalade cruffins, fish otak viennois, savoury focaccia, beef pie and meat-topped pizza.
The separation between bakery and restaurant is therefore deliberately porous.
Savoury Pastry Matters Here
Burnt Ends Bakery is not built only for people looking for dessert.
Current bread and savoury items include Jalapeño Cheese Focaccia, Gruyère Cheese & Scallion Scones and the bakery's wood-fired sourdough.
Seasonal releases can move even further.
For Singapore's 2026 National Day period, the bakery produced a Curry Chicken Pie, using flaky pastry around chicken, potatoes and a gently spiced curry filling.
The bakery's 2026 catering material also highlights beef pies, sandwiches and pizza alongside its pastries and doughnuts.
This is where Dave Pynt's restaurant background becomes especially visible.
A pastry shell is not automatically a dessert.
Dough can carry meat, smoke, cheese, curry, vegetables or whatever else the kitchen decides belongs inside it.
Limited Batches
Burnt Ends Bakery continues to operate with relatively limited production.
Its 2026 materials describe items as being freshly baked in limited batches, with some products offered on a first-come, first-served basis.
That has practical consequences.
Popular doughnuts and breads can disappear during service.
Some seasonal products are available only briefly.
Online ordering and pre-ordering have therefore become useful parts of the business, particularly for sourdough, doughnut boxes, cakes and larger orders.
The official store now supports both individual purchases and catering and corporate orders.
The bakery has grown, but it has not become an all-day supermarket-style bread operation.
The rhythm remains tied to production.
When something is gone, it can simply be gone.
The Dempsey Setting
Burnt Ends Bakery occupies part of the Burnt Ends complex at Dempsey Hill.
The bakery describes the space as combining rustic materials with more contemporary elements, including stone slab tiles and a concrete counter. Outside, an al fresco seating area can also be converted into an event space with a bar and barbecue setup.
That outdoor character appears repeatedly in diner accounts.
Recent visitors describe outdoor seating, weekend queues and a relatively casual environment where people stop for breakfast, coffee or takeaway pastries.
This is a very different environment from Burnt Ends Restaurant.
The restaurant is reservation-driven and structured around a complete dining experience.
The bakery is more immediate.
Walk in.
Look at what is available.
Buy a doughnut.
Take home a loaf.
Sit outside with coffee.
The philosophy connects the two businesses.
The ritual is completely different.
Coffee Gets Its Own Burnt Ends Treatment
Coffee has also become a significant part of the operation.
Burnt Ends Bakery now works with coffee roasted through Burnt Ends Roastery, including its own Slayer's Blend and rotating single origins.
The official bakery describes each cup as being prepared on Slayer espresso equipment, extending the same emphasis on production control into the beverage side of the business.
Current retail products also include Slayer's Blend beans and bottled Burnt Ends cold brew.
This matters because a bakery can easily treat coffee as secondary.
Burnt Ends has instead folded roasting into the wider brand.
Bread is made.
Pastries are made.
Coffee is roasted.
The point is control.
The Pantry Extends the Restaurant Home
The connection between bakery and restaurant becomes even clearer through The Pantry.
Burnt Ends Bakery currently sells items including Smoked Sea Salt, Marzo Heat Sauce, Vanilla Chantilly Cream and a Build-Your-Own Sanger kit.
There is even a Burnt Ends book in which Dave Pynt explores the restaurant's cooking, people and fire-driven approach.
These products expand the bakery beyond baked goods without turning it into a conventional grocery shop.
Everything remains connected to the Burnt Ends world.
Salt is smoked.
The sandwich kit recreates one of the restaurant's best-known dishes.
The book explains the cooking philosophy behind the whole thing.
If you want the shorter version, read about Dave Pynt and why fire became the foundation of Burnt Ends here.
The Second Bakery at Audi House of Progress
Burnt Ends Bakery is no longer confined to Dempsey.
A second concept operates inside Audi House of Progress at 18 Cross Street.
The collaboration combines Burnt Ends baking with a more urban, design-led environment and introduces some German references appropriate to the Audi partnership.
The official bakery describes offerings including pretzels and house-made currywurst, alongside doughnuts, pastries, sandwiches and coffee.
The Cross Street outlet also functions more heavily around grab-and-go service, corporate activity and city-centre convenience.
It demonstrates how Burnt Ends Bakery can expand without simply duplicating the Dempsey shop.
The products carry over.
The context changes.
Seasonal Baking
Burnt Ends Bakery also treats the pastry counter as something that can change regularly.
Its official Monthly Specials programme rotates seasonal and festive pastries rather than relying exclusively on a permanent menu.
That approach is closer to restaurant menu development than traditional bakery production.
A conventional bakery often depends on customers knowing exactly what will be there.
Burnt Ends Bakery keeps its signatures — sourdough, doughnuts, cookies — but leaves room for temporary flavours and formats.
This creates a useful balance.
There is enough consistency to build favourites.
There is enough change to keep the pastry kitchen creatively active.
Fire, Just Earlier in the Day
Burnt Ends Bakery could easily have become a side project built primarily around the fame of Burnt Ends Restaurant.
Instead, it has developed a clear identity of its own.
The doughnuts are now signatures.
The sourdough has its own following.
Coffee is roasted in-house.
The bakery has expanded to a second location.
Seasonal pastry programmes and catering operate beyond the restaurant next door.
Yet the philosophy still leads back to Dave Pynt.
Fire remains involved.
Scratch production matters.
Ingredients are treated directly.
And the line between sweet and savoury is allowed to become messy.
Read about Dave Pynt and the fire-driven philosophy behind Burnt Ends here.
At Burnt Ends Restaurant, those ideas produce one of Singapore's best-known dining rooms.
At Burnt Ends Bakery, they produce breakfast.
Burnt Ends Bakery
Bakery: Burnt Ends Bakery
Founder: Chef Dave Pynt
Parent Concept: Burnt Ends Restaurant
Dempsey Address: 7 Dempsey Road, #01-01, Singapore 249671
Dempsey Hours: Thursday–Sunday, 8am–4pm
Monday–Wednesday: Closed
WhatsApp: +65 9624 9534
Website: Burnt Ends Bakery
Second Location: Audi x Burnt Ends Bakery
Address: Audi House of Progress, 18 Cross Street, #01-20, Singapore 048423
Hours: Daily, 8am–4pm
Known For: Wood-fired sourdough, filled brioche doughnuts, cookies, pastries, savoury bakes and coffee
Read About the Chef: Dave Pynt: The Chef Who Built Burnt Ends Around Fire — The Cuisine Journal
Frequently Asked Questions
What is Burnt Ends Bakery?
Burnt Ends Bakery is a bakery concept founded by Burnt Ends Chef-Owner Dave Pynt. It produces bread, filled brioche doughnuts, pastries, cookies, cakes, savoury bakes and coffee, with the Dempsey location built around a custom wood-fired bread oven.
Where is Burnt Ends Bakery?
The original bakery is at 7 Dempsey Road, #01-01, Singapore 249671. A second Burnt Ends Bakery operates at Audi House of Progress, 18 Cross Street.
What is Burnt Ends Bakery known for?
Its best-known products include wood-fired sourdough and filled brioche doughnuts. Recent diners also frequently mention pistachio doughnuts, cookies, sandwiches and savoury pastries.
What doughnut flavours does Burnt Ends Bakery have?
Current flavours include Italian Pistachio, Smoked Japanese Yuzu, Lemon Meringue, Pandan, Nutella, Passionfruit Curd, Milo Dinosaur and Vanilla Cream.
Does Burnt Ends Bakery make sourdough?
Yes. Its 1kg Wood Fired Sourdough is one of the bakery's signature breads and is baked using the Dempsey bakery's wood-fired oven.
Is Burnt Ends Bakery connected to Burnt Ends Restaurant?
Yes. It was founded by Burnt Ends Chef-Owner Dave Pynt and operates as part of the wider Burnt Ends brand. Read about Dave Pynt's approach to fire and the development of Burnt Ends here.
Does Burnt Ends Bakery roast its own coffee?
Yes. The bakery uses coffee produced through Burnt Ends Roastery, including its house Slayer's Blend and selected single origins.
Can Burnt Ends Bakery be pre-ordered?
Yes. The official Burnt Ends Bakery website supports online ordering for products including doughnuts, bread, cakes, cookies and pantry items. Catering and corporate orders are also available.
What are Burnt Ends Bakery's opening hours?
The Dempsey bakery is currently open Thursday to Sunday from 8am to 4pm and closed Monday through Wednesday. The Audi House of Progress location operates daily from 8am to 4pm.
