The historical complex of Phoenix Park at Tanglin Road (near Redhill) boosts several colonial-style architecture and green spaces, and houses SPRUCE (and Boufé Boutique Café previously).
I was previously familiar with the grounds as Republic Poly used to be housed there temporarily, and thought it possibility had potential for more F&B to be set up within. Perhaps even like the next Dempsey?
Flourish Bakehouse is a brand-new bakery café located at Block 318-A, next to the GUILD International College.
Good to know that Flourish Bakehouse will provide pre-vocational training to differently-abled students of the art and trade-based college.
There is an alfresco area with an option to picnic on the lawn, as well as indoor seating of the minimalistic, black and white café that complements the building’s colonial style architecture.
Even though I was there during early days, there was a moderate flow of customers with fur-parents bringing their dogs outside, and people setting up a picnic mat on the small green field outside.
Note that coffee is available from 8:30am, and bakes from 9am till sold out (closed Mondays and Tuesdays).
Bakes are sold at $12 for a box of 3 pieces, or $20 for box of 5. Note that the items are served in boxes, and can be easily packed away.
Coffee is available from $3.50, with beans sourced from Tiong Hoe Specialty Coffee.
Customers who wish to dine in can sit at the grass area (it is pets friendly on the outside), or at the small café space – but note that it is non-air conditioned and the whole feel really depends on the weather. Great if there is both sun and breeze.
Savoury bakes included Sundried Tomato, Basil & Feta Muffin, Mozzarella Potato Rosemary Galette, Brown Butter Pumpkin & Sage Quiche, and Ham Leek & Parmesan Scone.
On the sweet side, there was Raspberry & Pistachio Friand, Coffee & Cardamon Walnut Cake, and gluten-free Lemon Polenta Cake.
Between the two categories, I found the sweets bakes generally more impressionable.
The rustic-looking Raspberry & Pistachio Friand Is like a little French almond cake, with a texture that was dense with chewy crumb, yet light and moist enough – good to go with coffee.
There was a delightful tangy-meets-nutty flavour going on, without being too sweet.
The Lemon Polenta Cake was another pleasant surprise, bursting with citrusy flavour. Some of the other versions I had was dry, but this was deliciously moist and so, so lemony.
Texture-wise, it was light but you would also taste the grittiness of the polenta and tender rubble of ground almonds.
Not that the savoury ones were any bad, I wished for more layered taste, or perhaps more buttery fragrance.
As Flourish Bakehouse is still in the soft-launch phase, do with patient with them as they are settling out operations.
For example, they may not be ready at opening hour, things may take a while to arrive, and items get sold out before closing because they are prepared in small batches.
Come at a ‘right’ time and experience some bakes away from the hustle and bustle of the city.
318 Tanglin Road, Phoenix Park Block A, Singapore 247979
Opening Hours: 8:30am – 2pm (Wed – Sun), Closed Mon, Tues