Basq & Beans
The Beginning of Basq & Bean
Basq & Bean was born from a simple question: Where can we find the best cheesecake in Singapore?
As chefs and food lovers ourselves, we tasted our way through countless cheesecakes across the island. Some were good, but none felt complete. So we returned to the kitchen, experimenting and refining until we found a recipe that matched the standard we believed cheesecake deserved. Smooth, bold, indulgent a Basque burnt cheesecake crafted whole, never by the slice. Because true cheesecake, to us, should be experienced in its entirety.
But cheesecake alone wasn't enough. We wanted something to complement it a coffee that wasn't just an afterthought, but a true partner on the plate. That search took us to Chiang Mai, where we discovered Thai-grown beans rarely seen in Singapore. Distinct, bold, and approachable, they became the perfect match for our cheesecakes.
Basq & Bean began with this pairing, cheesecake and coffee, crafted to complete each other.
Crafting Community Through Coffee
For us, coffee isn't just a drink, it's a bridge. It's how strangers become regulars, and regulars become part of a community.
Our coffee is made to be inclusive: bold enough for serious coffee drinkers, yet smooth and comforting for anyone who just wants a good cup. Every sip is designed to pair perfectly with our cheesecakes.
Every sip is approachable, familiar, and made to pair with the richness of our cheesecakes. But community goes beyond the cup. We give back by reducing waste, turning spent vanilla pods into smoky brews, egg whites into marshmallow fluff, and lemon remnants into handmade pith candy.
We also work with A1 Environment to recycle our spent coffee grounds, finding ways to nourish the world that gives us so much.
Coffee at Basq & Bean isn't just about caffeine, it's about connection. A chance to pause, share, and belong.
