River Coffee & Bakes is reviving community spirit with fresh bakes and block parties

Tucked away within the sleepy Springleaf estate lies River Coffee & Bakes. What started as a humble home-based coffee venture has since evolved into a brick-and-mortar cafe that now draws regulars, pet owners, and coffee lovers seeking a slower pace of life.

After spending almost a decade in the corporate world, former marketer Vivian Choy took the leap into coffee and now runs River Coffee alongside business partner Benjamin Lim and a part-time baker.

But River Coffee & Bakes almost didn’t exist at all.

Her story

Before River Coffee & Bakes, Vivian’s life looked very different — for almost a decade, Vivian enjoyed a stable corporate career in digital marketing. 

But outside of work, she and a friend were experimenting with a small home-based coffee venture called Ugly Coffee.

The name was a tongue-in-cheek nod to their lack of experience — neither had any F&B background, nor knew how to pour latte art, resulting in coffees that looked far from cafe-worthy. 

Despite the humble beginnings, the pair handed out flyers door-to-door, participated in pop-up events, and slowly built a customer base from the ground up.

“We wanted to grow this as much as we could,” says Vivian. “Even if we only got peanuts in return, we’d do side hustles on the side so we could continue sustaining it, no matter what form it took.”

An opportunity came when an ex-colleague introduced Vivian to the owners of the now-defunct Nicher, a cosy, viennoiserie specialist that opened in 2018, where she began hosting Ugly Coffee pop-ups on Sundays, while the cafe was closed for the day.

After two pop-ups, she’d gained firsthand experience running a cafe and built a relationship with the owner. When Nicher was set to close in June 2025, she was offered the chance to take over the space and equipment.

With just a month to decide, Vivian took the leap. In July 2025, she rebranded the cafe as River Coffee & Bakes, preserving some of Nicher’s beloved recipes, while introducing new creations of her own. 

Today, the cafe is run by a lean three-person team, while Ugly Coffee continues as a home-based venture with Sunday pickups.

River Coffee’s space

Located beneath one of Springleaf’s residential blocks, River Coffee & Bakes feels less like a cafe and more like a neighbourhood living room.

Inside, the space remains intimate and cosy, retaining much of the warmth and familiarity that regulars loved from its previous incarnation. Outdoor seating welcomes pets, making it a popular pit stop for residents walking their dogs around the estate.

Weekends are especially lively, with a morning rush from 8.30am to 10am, a quieter lunch period, and another wave of regulars dropping by for coffee and bakes in the afternoon.

Adding to the community spirit is River Coffee & Bakes’ occasional “block party” initiative — a pay-as-you-wish, take-what-you-need concept designed to encourage sharing and foster connections within the neighbourhood. They also host a community run club that starts and ends at the cafe, where participants can wind down afterwards over coffee and bakes.

The bakes

One thing River Coffee & Bakes has become known for is its selection of mini bakes. It has become a hit among customers, perfect for those who want a little treat without committing to a full-sized pastry.

One of its standout creations is the double choc Croclair (S$5), a croissant-eclair hybrid filled with rich chocolate and buttery layers. It also comes in a petite version (S$3), and a mini bundle of three (S$4), making it easy to indulge in whatever portion suits your fancy.

Sweets selection

River Coffee & Bakes’ sweet bakes lean towards comforting, nostalgic flavours rather than overly elaborate creations, making them easy companions to a cup of coffee.

The apple turnover (S$6.50) was reminiscent of a classic apple pie, with flaky, buttery layers encasing a warmly spiced apple filling. While simple, it delivered on comfort and nostalgia, making it an easy crowd-pleaser.

For something sweeter, the cinnamon bun (S$3) has soft, pillowy and fragrant cinnamon swirled throughout. The glaze added just enough sweetness, without overwhelming the fragrant bun, making it the sort of treat that pairs effortlessly with a hot coffee.

Savoury selection

Among the savoury offerings, the ham & cheese pain suisse (S$6.50) — a laminated pastry similar to a croissant, folded with savoury fillings — stood out for its crisp layers and generous filling. The savoury combination of smoky ham and melted cheese made for a satisfying bite, especially when enjoyed fresh from the oven. It also comes in a petite version (S$4).

The chicken cheese sausage roll (S$6.50) was another hearty option, featuring a juicy sausage wrapped in golden pastry with pockets of melted cheese. There’s also a petite version (S$4).

Don’t overlook the classic croissant (S$4.50). 

Despite being the most unassuming item we tried, it ended up being our favourite savoury bake of the day. Crisp, flaky, and deeply buttery, it delivered everything you’d want from a good croissant, with delicate layers. It proves that River Coffee & Bakes doesn’t need fancy fillings to impress — sometimes, nailing the basics is enough.

Drinks

On the drinks front, the Dirty Grey Cloud (S$8.50) was one of the more distinctive offerings. A signature carried over from Ugly Coffee, it combines earl grey tea latte and espresso, striking a balance between floral tea notes and coffee’s bitterness, while the signature cloud foam lends a creamy finish that ties everything together.

For matcha lovers, the strawberry matcha latte (S$8) offers a refreshing alternative. The house-made strawberry compote brings a natural fruitiness that complements the earthy matcha, resulting in a drink that is both visually appealing and well-balanced. For just S$1 more, you can opt for a ceremonial-grade matcha upgrade.

Final thoughts

In an era where many cafes are built around aesthetics and trends, River Coffee & Bakes’ story feels refreshingly grounded.

The founders didn’t enter the industry with years of culinary training or a grand business blueprint. Instead, they followed a simple belief that meaningful things are worth building.

From handing out flyers door-to-door for her home-based coffee business, to taking over a cafe that was on the verge of closing, Vivian’s journey is a reminder that sometimes the best neighbourhood spots are created not by industry veterans, but by those who love what they do.

And for Springleaf residents, that’s exactly what River Coffee & Bakes has become: A small but meaningful part of the community.

For more eats in cafe-bakeries, check out the new matcha bar worth travelling for, Moof and Drip & Drool, Singapore’s first cold-drip coffee and slow brews.