You've probably heard of them with their explosive launch last year during Circuit Breaker. The home business famed for pioneering sourdough bombolonis that received a nuclear response? Okay we'll stop with the bad puns. It had fans playing fastest-fingers-first on the online pre-order slots then, but are levelling up this year to meet your voracious demands with a physical space and larger production kitchen.
Relax, you'll still have the nine in a box and group buys with deliveries and collection. What's special about the ample 900 sqft shop is getting to try seasonal bakes and cop a sip at the beverage bar. Unfortunately though, only on takeaway basis. You'll also get a peep at co-founder and head baker Genevieve Lee (of MasterChef Singapore 2018) zipping around working on your orders.
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The whole reason why Lee started Sourbombe Artisanal Bakery was to create the conventionally overly sweet and greasy doughnuts
without the nasties in the style of Italian Bombolonis and updating the recipe with her love for sourdough. All the bombs are naturally leavened and fried in 100 percent pure coconut oil so you can feel 50 percent less guilty.
New kids on the block
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When the cafe announced an upcoming croissant range at the store debut earlier this year, we could barely contain our excitement. But who could've foreseen six standalone flavours! Barely fitting on a palm, what's impressive about these croissants is that they look identical to their photos. None of that *images only for display purposes* crap.
The slight savoury Kaya with Soy Caramel is the mod-sin version of our iconic local breakfast, while the sweet Ispahan (Lychee Rose) is inspired by the French delicacy, and the tart Passionfruit Meringue is a sour classic. The only twice-baked croissant of the range deserves special credit for its mellow caramelisation. The Pistachio Mango is a seemingly simple combination but works well, especially with a coating of crushed pistachios.
The Black Sesame Mochi beautifully marries housemade brown sugar mochi and finishes with charcoal powder lamination, roasted Hojicha crème and light kinako dusting. Still, all true croissant lovers would be satisfied with the plain OG Sourdough Croissant, which is equally layered on the inside. Similar to their donuts, you won't be able to discern the sourdough, but the custards that ooze out are undeniably generous.
We've had sourdough replace other carb bases like in burgers where they turned out wonderfully. Here however, apart from a slightly denser texture, taste isn't vastly different from regular doughnuts. Inside though, it's a different story. The Lavender Lime Mascarpone was a surprising one because lavender never fails to remind me of the toilet (I can't be the only one) but here it translated light, aromatic and balances perfectly with bright citrus lime.
The Basque Burnt Cheesecake is a commendable variation of the original; more gooey than burnt with a deliciously thick molten lava of cream cheese and blue cheese. From the simple Passionfruit & Caramelised Banana to the strong Blueberry & Lemon Thyme, it's a gloriously messy affair. We just wish they had mini bombs that we could chuck and burst in a mouthful.
There's pretty much every type of trendy drink to match. Matcha Lattes with flavoured variations? They got chu. Hojicha Lattes with flavoured variations? In-house kombuchas? Artisanal teas like Blue Pea Pandan and Dong Ding Oolong? THEY GOT CHU. For something more classic, there's also cold brews by Asterix Coffee Co and other in-store coffees that are oat milk by default.
How we feel about it in a gif
Sourbombe Artisanal Bakery is located at 9 Penang Road (Former Park Mall) #02-03, Singapore 238459.