How Knead Kopi turned a family porch into a neighbourhood cafe with $5000

From home cafes to private dinners, Singapore’s F&B homepreneurs are proving that passion can pay. Here’s how they’re keeping costs lean, growing loyal communities, and turning kitchen dreams into real income. In the first of this three-part series, we learn from Rachel and Glenndon of Kneadkopi.

It’s 7.30am. You sit down to a platter of soft-boiled eggs, kaya butter on toast, and a porcelain cup of Nanyang-style kopi. And on the side, a freshly baked mochi brownie and piping-hot servings of curry chicken and stir-fried bee hoon, both treasured family recipes. Mains and sets are priced below $10 each, while drinks start from around $2.

There are other diners too, and many of them seem to know one another. Some are parents who have just sent their little ones to the nearby Raffles Girls’ Primary School. Meanwhile, a jovial grandmotherly figure potters around, sharing stories and occasionally bringing more food to the tables.

This is not a cafe – not in the usual sense – but a space carved out on someone’s front porch, with intentions that go beyond turnover and earnings. Running this food business is co-founder Rachel Neo, 25. She began Knead Kopi in her home at Watten Rise, together with her boyfriend Glenndon Khoo, also 25, earlier in March this year.

She says: “We started with a simple, but deeply personal purpose: to spend more time with my ah ma (granny), who has shown early signs of dementia. We wanted to create something meaningful, something that would allow us to be present with her, while sharing the joy of good food and drinks with others.

“More importantly, we wanted to create a space where people could connect and enjoy familiar flavours together. Having ah ma involved in the process makes it even more special – it keeps her engaged and connected to the community.”

Still key to meet and exceed expectations

Although Rachel has had experience with an online baking business, opening a physical cafe – albeit in her home – is a totally different ball game.

“Everything was mostly pre-orders, pick-ups, and online interactions. Now, it’s a lot more dynamic: Customers come into our space, we serve them directly, and we get to witness their reactions in real time. That interaction makes it more fulfilling, but it also means more work in terms of operations, service, and maintaining the space.”

They also ensured that everything was perfect before opening. This meant a lot of learning, experimentation, and trial and error, including consulting with professionals in the coffee industry, and spending three weeks to craft the best possible cup of kopi.

Overheads are much lower, and family helps out in lieu of paid manpower. Rachel says their startup capital was $5,000 to cover essentials such as equipment, ingredients, tableware, and dressing up their home as a dining space.

She uses premium ingredients, but keeps pricing fair and accessible, just enough to sustain the cafe. Instead, the focus is on community. For instance, Knead Kopi celebrates little moments such as Mother’s Day, when the staff present hand-wrapped flowers to all mums.

“The community around Knead Kopi has been incredibly heart-warming. We see familiar faces returning week after week, and some even travel across Singapore just for a cup of kopi. One regular comes all the way from Jurong West for what he calls ‘the best coffee in Singapore’,” she shares.

However, the biggest win yet is how much her grandma’s dementia has improved, and the love she has received.

Says Rachel: “Ah ma used to be hesitant about going for her morning exercises, but now she’s always excited to attend, and loves inviting her exercise kakis over. Many of our customers often ask, ‘How’s ah ma?’ and some even bring kuehs or chicken essence for her.

“Building this sense of connection, and seeing the love and support from the neighbourhood has meant so much to us.”

Knead Kopi is at 7 Watten Rise, and opens on Mondays, Tuesdays and Fridays (7.30am to 5pm), and Saturdays (7am to 5pm).

PHOTOGRAPHY Athirah Annissa
ART DIRECTION Ray Ticsay
COORDINATION Chelsia Tan