Behind The Brand

Kenji and Adam first met in the Culinary Institute of America 2019.

During Singapore’s first lockdown in early 2020, both were curious about how sourdough could be made at home and began their journey into fermentation and baking.

Fast forward to a few months later, during one of their regular hikes, Kenji proposed the idea of starting Kōbashī, a brand that would embody a constantly evolving food experience. This was a natural progression for both as they were already surrounded by foodies and chefs and would always share leftovers from their food ‘experiments’.

Although they were both culinary trained in the savoury field of food, and never wanted to delve into the sweet aspect, this changed just before Christmas. Kenji was exploring sourdough bakes with pastries and they decided to give it a shot and put it out there in the market to make a quick buck for a bunch of poor students.

They received an overwhelming response from the public, and with the natural curiosity of a chef (and tons of R&D), their bakes got better and better each time. However, it was difficult to neglect their training in the savoury aspects of cooking, which ended up in the creation of their signature sourdough and focaccia.