Marymount Bakehouse has been on our radar for a while, and it was well worth the wait. Tucked along Race Course Road in Farrer Park, this artisanal sourdough bakery does far more than a standard loaf.
The menu extends well beyond the bread counter, with handmade sourdough pasta, levain pies, and a full café spread, all anchored by naturally fermented dough made from scratch daily.
The Drunken Chicken Pot Pie is one of those dishes that stops you mid-bite. The filling — chicken thigh cooked in a Shaoxing wine reduction, enriched with butter-fried shiitake and morel mushrooms — is deeply savoury and comforting, while the black truffle levain crust brings a flaky, aromatic finish that elevates it well beyond the usual pot pie.
The Monks Hog Yolk Focaccia came with a strong endorsement from the team, and it more than delivered. A pillowy focaccia base arrives topped with a silky confit egg yolk, smoked bacon, and melted scamorza, finished with a drizzle of honey — the sweet-savoury combination is as indulgent as it sounds.
We barely had room to sample everything on offer, and the handmade sourdough pasta — particularly the Morel Mushroom & Broccolini Lemon Cream and the Nduja Sofrito Seafood — will have to wait for our next visit.
Marymount Bakehouse
421 Race Course Rd, Singapore 218668
Tel: +65 9183 3185
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