Singapore’s Best Bakeries for Sourdough Bread
Nothing brings more joy and frustration to bakers than sourdough. If you’re leaning towards the latter, then this guide to bakeries making the best sourdough bread in Singapore might come in handy.
Bakeries that do this well tend to base their entire business model on this model, such as Woodlands Sourdough and online bakery Heartland Sourdough. Starter Lab brings its know-how from Bali to Singapore, and Bread Créateur creates French-style bread.
Nick Vina is the home of a local baker who makes it the traditional German way, and Firestone Bakery relies on their Chloe starter, which they imported from France. Then there’s Tiong Bahru Bakery, which continues to set the standard for good, hearty, easily accessible sourdough breads. Read on to find out more.
(Hero and star image credit: Foxys_forest_manufacture/Getty Images & Tiong Bahru Bakery)
This story first appeared on Lifestyle Asia Singapore
The bakeries to get the best sourdough bread in Singapore:
Founded in 2018, Pain Créateur’s sourdough breads are made from sourdoughs from the bakery, which are kneaded with French wheat and rye flour, and cold fermented for at least 18 hours. They offer multigrain and rye options, as well as onion and cheese and fig versions.
Two locations in Bukit Timah
Firestone’s sourdough breads are leavened using their 20-year-old French sourdough – they call it Chloé – and undergo a lengthy fermentation process before being baked each day. The breads have a thin caramelized crust with a soft, tender crumb, and come in flavors such as Honey Rye, Roasted Walnut Spelled and Roasted Garlic, Rosemary and Olive.
Friday to Wednesday, 11 a.m. to 9 p.m.
161 Upper Paya Lebar Rd, Singapore 534856 google map
Heartland Sourdough is an online-only bakery that makes breads in large batches. Their breads come in 500g or 1kg – most places go for around 450g – and they bake them with different grains such as wheat, dark rye, whole grain and sesame. Flavored options also exist, such as Thai longan and red dates, or walnuts and currants.
Contact them on FB or Instagram to order
Nick Vina Artisan Bakery
Nick Vina is run by baker Nick Chua, who learned his trade in Hannover, Germany. It bakes with German wheat, rye and spelled flours, and uses traditional equipment like a wooden proofing cabinet, a German proofing basket, a dough cloth cloth and a stone oven. The result is undeniably rustic and textured breads.
Monday to Friday, 8 a.m. to 8 p.m.
Saturday, 8 a.m. to 3 p.m.
12 Gopeng St, #01-54/55 Icon Village, Singapore 078877 google map
Starter Lab started in Bali in 2017 before expanding to Singapore. Their signature country bread has a sweet nutty flavor with an open, chewy crumb, while the toasted seeds in the seeded wheat give the crumb a denser structure. Alternatively, the Rosemary Lemon and Sea Salt is an airy, aromatic bread with a Mediterranean vibe.
Every day, from 8:30 a.m. to 5 p.m.
TBB claims their starter is over 160 years old and arrived in Singapore via France, Brazil and San Francisco. Made from stone-ground wheat and fermented for a long time, homemade sourdough bread has a golden crust, a soft crumb and a rich, deep, slightly tangy flavor. They also offer seeded rye and grain versions.
Multiple locations around Singapore
Woodlands Sourdough breads have a characteristic stickiness due to the use of more water during the baking process, which bakers say is necessary due to the predominantly whole wheat content. Their technique also gives the breads a delicious chewiness, a thin, caramelized crust and a deep, roasted flavor.
Thursday to Sunday, 8:30 a.m. to 3 p.m.
183 Upper Thomson Rd, #01-03, Singapore 574332 google map