A bakery has quietly opened at North Bridge Road, and those in the know would have already snapped up their bakes.
True enough, when I visited late afternoon, most of their items have already been sold out.
Mother Dough Bakery had been appearing in various pop-up events previously, and has finally opened its own shop.
It is diagonally opposite, a short walk away from Sultan Mosque.
The term “Mother Dough” or pre-ferment, refers to the fermentation starter or sourdough culture used in bread making.
The person helming the kitchen actually had its humble beginnings and training from New York City.
Owner and baker Naadhira started her bread education at The International Culinary Institute in NYC, and spent four years working in various bakeries in the Big Apple.
That includes Runner & Stone in Brooklyn, where she honed her skills in making baguettes and croissants.
The bakery serves up a variety of Croissant, Brioche, Baguettes, and Quiches, alongside a selection of Lemon Cake, Banana Walnut Cake, Dark Chocolate Cake, and Fruit & Nut Cake. Choices may differ day to day.
Because everything else was sold out or pre-ordered, I was left with a Lemon Cake ($4.00) which turned out to be simple yet delightful – the cake was gently soft and not overly sweet.
The lemony flavours were subtle and did not overpower the whole cake.
It paired up well with an Iced Latte ($5.50) – though not the best around, was still balanced and not too acidic.
During a repeat visit, I managed to get my hands on the best-selling Almond Croissant – crispy and fragrant, well-worth for its popularly.
Mother Dough Bakery
749 North Bridge Road #01-01 Singapore 198717
Tel: +65 6909 6604
Opening Hours: 11am – 6pm (Tues – Sun), Closed Mon