Because bread is better with a little conversation.
We're real people
We mix dough with our hands, not machines. Same goes for messages. Reaching out means talking to folks who actually bake, not bots or outsourced replies. Whether your questions about a rye recipe, a flat focaccia fail or what to do when your starter turns grumpy, we’re here.
We don’t mind if the message is short. Long ones welcome too. We read every line.
Ways to reach us
Email
📧 contact@maison-kayser.com.sg
We check our inbox like we check proofing dough regularly. Usually reply within a day. Sometimes faster if we’re not elbow-deep in flour.
Phone
📞 +852 6225 5550
You can call. You can text. We're in Hong Kong time zone (GMT+8). Between 9am and 6pm, there’s usually someone around. Outside those hours, we’ll call back next morning, we promise.
Mail or Visit
🏠 7D, 1–3 San Lau Street, Hung Hom, Hong Kong
Contact Form
What we love hearing about
— Burnt bottoms
— Stuck dough
— Cracked crusts
— First-time bakers
— Strange flour questions
— Warm memories of old bread smells
— Kids who made their first loaf
— Notes from grandmas
— Feedback, both crunchy and soft
Need help with something?
Here’s how to get answers quickly.
Order questions
If something’s wrong with an ebook download, or you didn’t receive your paid recipe pack, just send us the email address used and the order name. We'll fix it.
Baking questions
Feel free to describe the issue. If your dough didn’t rise, your sourdough’s sluggish or you don’t know what “windowpane test” means we won’t judge. You can even attach pictures.
Media or partnership stuff
Bloggers, publishers, bread groups, write to us like a friend would. No buzzwords. We like working with good humans. If you’re from a podcast or press, pop “Media” in the subject line.
Want to write for us?
If your love language is gluten and yeast, we want to hear from you. Shoot your idea. Doesn’t need to be perfect. We’ll get back with honest feedback.
Mail that smells like old paper
You’d be surprised how many people send us handwritten recipes. Family ones. Passed down on fading note cards. We love that. If you send us one, we’ll write back.
Response time
On a good day, we answer everything on the same day. If there’s a storm, blackout or a hundred loaves to prep, it might take a touch longer. But we always answer.
You won’t get a “no reply” address here. Every message goes to our inbox. Not routed to five departments. No “ticket numbers.”
We care about the weird stuff
If something’s broken on the website
If you found a typo
If a recipe wasn’t clear
If a picture didn’t load
If you want a recipe not on the site
If you think the cinnamon swirl loaf should be renamed
If your cat stepped in the dough
Tell us.
The humans behind Maison Kayser
We’re not a big company. We don’t have suits. We don’t sell in supermarkets. We’re two people, four hands, some friends, one shared obsession with fresh bread.
Sky Bennett started the thing. Bakes every week. Writes every word. Lives next to a market with noisy fruit sellers and always wears the same apron. Cracked, flour-stained and full of stories.
Helpers rotate. Sometimes it’s a neighbor. Other days, it’s someone’s cousin. Everyone bakes or eats bread. No one wears a headset.
Questions we get all the time
Can I submit a recipe?
Yes. Just make sure you’ve made it yourself and include notes. We're not a food machine. We care about process, not just outcomes. If your recipe tells a story, even better.
Do you have a shop?
Not yet. But we’ve got dreams. Maybe someday a table near a train station with warm loaves and coffee. For now, we share knowledge, not buns.
Can I call you for baking help?
Yes. But text first. We’ll find a time. Some folks panic mid-dough. That’s okay. Happens to the best of us.
Do you ship bread?
No. Only recipes, tips and ideas. Bread should be local. It doesn’t like travel. Doesn’t like boxes. Doesn’t like sitting still.
Will you review my product?
If it makes bread better, maybe. But we don’t take bribes. No “free sample for 5 stars” stuff. Just honest thoughts. Sometimes raw. Always kind.
You matter to us
We don’t measure people by clicks. Or reach. Or anything like that. We just like hearing from folks who feel something when a loaf cracks open.
Bread is joy. Bread is time. Bread holds history, hands, flavor and warmth. Every time someone writes in, it feels like someone passed us a warm slice.
Don’t be shy. Say hello.
One last thing
Sometimes people ask why we care so much. Why bother replying to strangers? Why keep email personal?
Because that’s how bread works. It only grows with attention, time, touch.
Same goes for people.