About Bastille

Les Fondateurs

Built on Craft,
Grounded in Purpose

Bastille didn't start with a business plan. It started with rum — the kind of unhurried evenings that make room for real conversation.

Wanlyn and Jean-Denis met as neighbours. What began as late nights over good rum became over time, two people discovering they cared about the same things. The way something should be made. The refusal to cut corners when it matters. The belief that if you're going to do something, it's worth doing properly.

Paris-trained, shaped by professional kitchens in Paris and New York, he arrived in Singapore as head pastry chef at a renowned local bakery. With years under his belt in a central kitchen, his food reached the masses without him ever seeing it land. With Bastille, he enjoys the customer connection — the first bite, the quiet nod of satisfaction, seeing the same customers return the next morning. The fulfilment is indescribable. Here, he makes the croissants and he watches people eat them fresh out of the oven. That loop — from his hands to someone's table — is where everything feels right.

As the founder and CEO of a software company she scaled from zero, Wanlyn has lived every stage of the journey — the early uncertainty, the first customers, the slow accumulation of trust that eventually becomes momentum. She is a leader in her field, and a mother of three, which means she is also very good at prioritization. At Bastille, she found a product, and cofounder, she believed in completely. Her role is to make sure Bastille reaches the community it deserves — building the sales, operations, and experience around it with the same care that goes into the food itself.

By starting Bastille together, both chose to go into zero-to-one mode again. Jean-Denis brings the uncompromising standard, and Wanlyn brings the engine to scale it. Between the two of them, great product and the ability to grow it sit in the same room — and that, is what Bastille is made of.