For the loaf of bread: Where to get the best artisanal bakes in Singapore

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For the loaf of staff of life: Where to get the best artisanal bakes in Singapore

Where to plow to when you desire a warm loaf of well-fabricated bread to enjoy in the sanctuary of abode.

Gilded crusts, chewy crumbs and deep flavours characterise Tiong Bahru Bakery'southward sourdough. (Photo: Tiong Bahru Bakery)

22 May 2022 06:30AM (Updated: 09 Jul 2022 07:23AM)

Amongst the many joys of staying dwelling house is the act of hugging a loaf of fragrant, crusty breadstuff in your comfiest clothes and scarfing it downwards like no 1's watching.

Thanks to the boulangerie boom of the past few years, Singaporeans are no strangers to the gentle tang of hearty sourdough loaves, Japanese-way cottony baguettes, and rustic whole grain boules upon which nosotros tin channel our deepest comfort-sandwich desires.

Whether it's an Insta-worthy avocado on toast (add together an artful sprinkling of dukkah for extra likes), a proficient-quondam grilled cheese sandwich, or a fat hoagie dripping with mayo, the breads from these fine bakeries and restaurants make excellent vehicles to hold your favourite ingredients together.

Of course, there is something to be said for the soul-soothing comfort of a cold pat of adept salted butter on a warm slice of toast. Pull on your PJs, because there's no amend time than now to go on that bread rampage.

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Bakery BRERA

This neighbourhood gem is synonymous with their standout cruffins, but the stalwarts of their range are ambrosial offerings like crispy baguettes (S$four.20), pain au levain (S$8.fifty) and walnut onion breadstuff (Due south$5.l).

To keep the crowds at bay during the Excursion Breaker, Bakery Brera has set up an online platform where customers tin can pre-lodge their bakes for queue-gratuitous, contactless collection.

We never leave without a quartet of their rich and fluffy chocolate hot cross buns (S$8), which are bachelor all twelvemonth round.

BAKEHAUS

(Photograph: Bakehaus)

Bakehaus' 10-twelvemonth-erstwhile sourdough starter, Ace, boasts the laurels of having a piece of him living in the Puratos Sourdough Library in Belgium.

Here in Singapore, he contributes to the baker'due south popular pain au levain (Southward$eight) and a rather special brown butter polenta loaf (S$x). Those feeding a large, staff of life-loving family will benefit from the bread and pastry bundles that start at S$55 for a loaf of rustic white sourdough, whole wheat sourdough, nine-grain sourdough, traditional baguette, pain de mie, 250g of salted French butter, and a specially selected soft cheese.

Add Due south$12 to that and y'all'll also get a pair of croissants and 2 pain au chocolat. Guild through the Bakehaus Facebook or Instagram pages.

BURNT ENDS

Burnt Ends' sourdough loaves call for a 72-hr find, with pick upward between 12pm to 5pm daily. (Photo: Burnt Ends)

Buying staff of life from Burnt Ends used to feel like an insider exclusive. This popular eatery had been selling its rye and wholemeal-blend loaves to regular diners on an ad hoc basis and was working on an online baker earlier the Circuit Breaker striking.

Cue the mad dash to redefine its concern model and bread has evolved to become a regular item on its takeaway carte, much to the please of anyone who's tasted 1 of their rustic, aromatic loaves. Using a 14-year-old starter whose claim to fame is that it was fabricated by the bakery who established the staff of life programme at Noma, Burnt Ends' sourdough loaves (S$12.90) call for a 72-hour notice, with option upwardly between 12pm to 5pm daily. While you lot're at it, might as well pick upward a couple of chocolate or jam donuts too.

FIREBAKE

(Photo: Firebake)

Dense, onetime-soul breads fly out of the impressive hand-forged wood-fire ovens at this East Coast bakery.

Pick up one of their six sourdough loaves – we adore the white-and-rye Valley loaf (S$13), richly studded with dried fruit and scented with cinnamon and dearest – or their croissant-esque buns flavoured with the likes of chocolate or cheese and marmite (S$iv.50 each), that are available on weekends.

If yous demand a sampler before you go in for a whole loaf, guild the staff of life board (S$10) of five assorted slices that comes with a good pat of French butter and Greek extra virgin olive oil.

Firebake's Bread Board. (Photograph: Firebake/John Heng)

Their beautifully formed state loaves (S$9) are mildly tangy with an airy crumb, but the flavoured breads are the stars at this hole-in-the-wall bakery, whose 2d branch sits in the historical Red House forth Katong.

Try the herb olive oil focaccia (Southward$10) or the lovely kanelbullar (South$10 for two), a sweet sourdough twisted bun enriched with cardamom and milk.

MOTHER DOUGH

Female parent Dough'southward Whole Wheat Staff of life. (Photograph: Female parent Dough)

Already exceedingly popular, the circuit breaker has propelled demand for sourdough loaves and croissants at this jewel box of a bakery.

Instead of a regular menu, bakes are posted on Mother Dough's Instagram stories two days earlier they are available, while orders are taken a twenty-four hour period in advance via WhatsApp.

Cheque out the sourdough baguettes (Due south$three.eighty) and the 5-seed rye loaves (South$12) that have a adept 24-hours to rise and ferment in the chiller, giving them great structure and nuanced season.

Anyone who's ever bitten into one of Mother Dough's sourdough croissants (S$4) would too advise that yous reserve a batch of those every bit well. Weekends bring with them special treats like olive and cheddar whole wheat staff of life (Due south$10) and butter sourdough brioche (S$8).

Peach-oat crumble brioche tart. (Photo: Mother Dough)

(Photograph: Nouri)

Nouri's crusty rye loaf served with soft-gear up nutmeg cheese and warm vegetable broth always felt similar a nourishing start to what never failed to be a mind-blowing meal.

This same soul-soothing combination (S$24) is available for takeaway on the restaurant'due south online store, which purveys piece of cake-to-appreciate dishes, fresh produce from its farm in Cameron Highland, and of course, staff of life.

Nouri's no-knead, slow-ferment sourdough loaf (Southward$16) is one for those who honey an ethereal lightness in the staff of life'south crumb and chaff, with just the barest hint of a tang. Fun fact: Their starter named Shella was born with a fleck of pineapple added to information technology and has been donated to several restaurants in Singapore who now have their own popular breadstuff programmes.

SALTED & HUNG

Mini sourdough loaf with kelp butter and whipped lard. (Photograph: Salted & Hung)

Yous won't find a whole hunk of Salted & Hung's utterly delicious sourdough loaf (Due south$15) on its delivery menu, but if you telephone call the restaurant to order ii days in advance, you'll be amply rewarded.

The loaves' friable crusts shatter with a cheerful well-baked while their feathery insides agree that gorgeously fragile perfume of flour and natural yeasts. For a "lighter" option, go for the mini loaf that comes with kelp butter and whipped lard (S$viii). Word of communication: You'd do well to guild two portions… merely in case.

STARTER LAB

(Photograph: Starter Lab)

This Balinese import's San Francisco-style sourdoughs come in a lip-smacking array, including the rugged, blistered country loaves (S$10) made with 25 per cent whole wheat and slender miso baguettes (S$half dozen) with a precipitous tang and chewy cracker-like crust.

The rosemary, lemon and sea salt white loaf (S$ten) is a joy to eat – squishy within, boldly salted and encased in a fine crackly crust. Guild hither.

TIONG BAHRU Baker

For added fibre and flavour, go for the rye cereal sourdough. (Photo: Tiong Bahru Bakery)

Gilded crusts, chewy crumbs and deep flavours characterise Tiong Bahru Bakery'southward sourdough (Southward$7), a fine all-purpose loaf that is every bit good eaten on its own or dipped in a bowl of soup when the weather calls for it.

For added fibre and flavor, get for the rye sourdough (S$8.fifty) or the rye cereal sourdough (S$8.50) with its mix of sesame, flax seeds and sunflower seeds. Likewise bachelor for takeaway, the Liege waffles (S$23), fabricated from a 158-twelvemonth old sourdough starter, make for a hearty meal with bacon, maple syrup and ricotta, if you take calories to burn.

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Source: https://cnalifestyle.channelnewsasia.com/experiences/best-artisanal-bread-bakeries-singapore-251241

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