Sourbombe has finally shifted from an online business to a brick-and-mortar shop on the 2nd level of UBS Singapore Business Hub at 9 Penang Road.
This is where Park Mall or the iconic Fish & Co. at Glass House used to be, which undergo a total revamp to welcome a new array of F&Bs including Pi Food, Edith Patisserie Cake Bar and Degree Celsius Cafe on the ground floor.
Genevieve Lee, runner-up of MasterChef Singapore’s first season, first started her online business Sourbombe in August 2020, focusing on sourdough Bomboloni – Italian doughnuts piped with various fillings.
With a spacious and spanking new takeaway shop front that houses their kitchen and retail section, Genevieve and team would be able to increase her scale of production and offer more flavours and selection there.
Using homegrown sourdough starters for all her bakes, customers can look forward to Sourdough Bomboloni aka Sourbombe (Plain $3.60, Standard $4.80, Premium $5.60), and Sourdough Loaf Cakes ($8.90).
Also available are Sourdough Croissants, available in very limited quantities.
You can have their plain OG Sourdough Croissant to experience the buttery tangy goodness with honeycomb layering.
For more exciting choices, there are those filled with specialty ingredients, from Passionfruit Meringue, Kaya with Soy Caramel, Black Sesame Mochi, Pistachio Mango, to Isphahan.
Their flavours are artisanal with six signature ones permanently on the menu, namely the original Cinnabombe ($3.60), Lavender-Lime Mascarpone ($4.80), Hojicha Caramel Crunch ($4.80), Passionfruit & Caramelised Banana ($5.60), Blueberry & Lemon Thyme ($4.80) and Basque Burnt Cheesecake ($5.60).
For the original experience, the Cinnabombe ($3.60) was such a delightful treat, simple but so soft, fluffy and chewy yet airy at the same time, just lightly flavoured with cinnamon and sugar.
Check out their 3 seasonal and rotating flavours: Black Sesame Peanut Butter ($5.60), Burnt Honey & Sage Walnuts ($5.60) and Basil Cream & Rhubarb ($5.60).
The Basil Cream & Rhubarb ($5.60) was a surprise and one of my favourites, as I expected it to be more savoury and pesto-like.
Instead, the basil was light but distinctive with herbaceous notes, coupled with lemon balm and lime in the custard and a small amount of tangy rhubarb compote to elevate the taste.
For a stronger and more robust flavour, the Black Sesame Peanut Butter ($5.60) comes with earthly and nutty notes from both the black sesame and slightly salted peanut creme, almost like eating a 2-in1 glutinous rice balls (tangyuan).
There is also an ingenious infusion of botanical herbs in some of their flavours such as Lavender-Lime Mascarpone ($4.80), Blueberry & Lemon Thyme ($4.80), Burnt Honey & Sage Walnuts ($5.60) and Basil Cream & Rhubarb ($5.60), giving them a refreshing twist.
Apart from offering their sourdough bakes on their display, Sourbombe also offers interesting Matcha ($5.50 – $7) and Hojicha ($6 – $7.50) drinks selection, using powder supplied by Matchaya.
Interesting options include Matcha Latte ($5.50), Soy Caramel Matcha Latte ($6), Strawberry Matcha Latte ($6.50), Hojicha Latte ($6), Black Sesame Hojicha Latte ($6.50) and Blueberry Hojicha Latte ($7).
The Soy Caramel Matcha Latte ($6) came as a surprise as the soy used was not referring to soybean, but soy sauce reduction instead.
It may sound funky, but turned out to have a good balance from the tinge of savouri-ness added by the soy sauce reduction and the sweetness from the caramel using a full bodied, earthy and robust matcha latte as the base.
One thing to note, oat milk is used in all their lattes and thus they are dairy-free.
For the coffee drinkers, Black & White Cold Brews ($8) are supplied by Asterix Coffee Co. using a 2-beans-blend of Ethiopian and Brazil.
Alternatively, Sourbombe also offers Artisanal Tea ($5 – $6.50) and Kombucha ($7 – $7.50) fermented in-house.
UBS at 9 Penang Road, #02-03, Singapore 238459
Opening Hours: 10am – 3pm (Closed Sun, Mon)
Other Related Entries
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Edith Patisserie Cake Bar (Penang Road)
Degree Celsius (Penang Road)
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HaengBok CakeYo (Kampong Bahru)
* Written by Nicholas Tan @stormscape who loves all things [NEW]. DFD paid for food reviewed unless otherwise stated.