1. MICHE BAGUETTE
Marketing manager Florence Chee of Miche Baguette. Image: Alphonsus Chern
This heartland bakery offers more than 30 varieties of European-style breads, of which about 10 are of a sturdier texture.
Popular breads include pumpkin seed wholemeal ($5), walnut & raisin ($5.50) and multi-grain ($6).
It also offers hybrid loaves, which are crusty on the outside and fluffy inside, such as corn & sesame ($4.80) and potato & onion ($5). It also sells five types of brioche, with flavours such as tuna seaweed and ham (both $4). The shop sees more than 800 customers in a week, says its marketing manager Florence Chee.
Where: 01-1839, Block 574 Ang Mo Kio Avenue 10, open: 10.30am to 8pm, Monday to Saturday; Closed on Sunday
Info: Call 6459-6686
2. CROWN BAKERY & CAFE
Raymond Cheok (above left) and head baker Kevin Chang (above right) of Crown Bakery & Cafe. Image: Daniel Neo
About 60 per cent of its 45 types of breads and pastries require at least 12 hours of fermentation, with the longest being the 18-hour fermentation period for its baguettes.
Innovative creations include the Hainanese Chicken Rice Bread ($4.50). Chicken broth, instead of water, is used in its dough mixture, and the bread is studded with bits of chicken thigh.
The Crown Bread ($12.80) is a crown-shaped bread that features four flavours, including red wine and figs, as well as cranberry and cherry.
The cafe is run by managing director Raymond Cheok and head baker Kevin Chang.
Where: 01-03, Crown Centre, 557 Bukit Timah Road, open: 7.30am to 9.30pm, Sunday to Thursday; 7.30am to 10.30am, Friday to Saturday
Info: Go to www.facebook.com/crownbakerysg
3. BREAD & HEARTH
Breads from Bread & Hearth. Image: Bread & Hearth
Started by baking enthusiast Henry Ng, who worked in the oil and gas industry, this nine-month-old bakery offers about 40 varieties of breads and pastries.
The breads contain mostly French ingredients, such as Flechard butter from Normandy and unbleached French flour from Moulins Waast, and undergo an eight-hour fermentation process. Popular picks include the Olive Fougasse ($4), Pain de Campagne ($10, right) and baguette ($3).
Where: 18 Keong Saik Road, open: 8am to 8.30pm daily
Info: Call 6534-7800 or go to breadandhearth.com
4. DO.MAIN BAKERY
Owner Frederic Deshayes starts baking his 12 types of rustic French-style breads at 6am daily.
Breads from Do.Main Bakery. Image: Do.Main Bakery
The breads are made from all-purpose flour from Grand Moulin de Paris and French-imported butter, cream and milk.
They undergo long fermentation periods from three to 48 hours, while some of them are made with a four-month-old sourdough starter. Its bestsellers are the Cereal Loaf ($7), sourdough loaf ($6) and multi-grain loaf ($8).
Where: 226 Tanjong Katong Road, open: 8am to 9pm, Tuesday to Thursday and Sunday; 8am to 10.30pm, Friday & Saturday; closed on Monday
Info: Call 6348-1406 or go to www.do-mainbakery.com
5. MOONSTONE BAKERY
This neighbourhood bakery’s “Euro Series” are made from a blend of wheat, multi-grain and wholemeal flours, and undergo a six-hour production process.
Breads from Moonstone Bakery. Image: Moonstone Bakery
Interesting bread including a tangy Sun-dried Tomato Veggie loaf ($4.80), which features sun-dried tomatoes soaked in olive oil, a cranberry flaxseed loaf ($4.20) and a wholemeal walnut raisin ($4.80, left). It also has three types of “Euro Soft” buns that include Matcha Red Bean and Pumpkin (both $2.20).
Where: 01-71, Block 443, Clementi Avenue 3, open: 8am to 10pm, weekday; 9am to 10pm, weekend. Closed on public holiday
Info: Call 6778-1782 or go to www.facebook.com/xmsbakeryx
This story was first published in The Straits Times on April 19, 2015. For more similar stories, go to http://sph.straitstimes.com/lifestyle.