Marymount Bakehouse (@marymount_bakehousesg) currently fronts the line-up of the home-based bakers at Baker X. From 24 May to 10 June 2023, the chef-turned-home-baker, Ian Ferdinand Chong, will bring his sourdough creations to the 20-seater café. These include delectable sourdough bread loaves, levain pies, focaccias and tartines.
Specialising in all things sourdough, the home-based bakery came to life when Ian combined his culinary training and experience at notable restaurants with his passion for sourdough. The baker skilfully incorporates his chef’s creativity into the art of bread making, where each nutritious loaf embodies his guiding principle of ‘Art Through Nourishment.’
During their residency, look forward to unique sourdough loaves, focaccias and levain pies such as savoury Applewood Mushroom Sourdough with applewood smoked porcini, shimeji mushrooms, and black garlic brunoise for a touch of sweetness. The Pomme de Terre Focaccia is a luxurious choice with roasted potatoes and black truffle, topped with burnt leek cream and rosemary. Sweet and savoury levain pies include the Shepherd’s Pie (The MMBH Way), Apple Rhubarb Pie and more.
Exclusively for their residency at Baker X, Marymount Bakehouse will also be introducing Sourdough Salt Baked Potatoes topped with a variety of fillings that rotate weekly, along with flavourful Sourdough Tartines.
The flavours of sourdough, focaccia, levain pies, and tartines offered at Baker X will rotate on a daily basis.