Marymount Bakehouse now has a second outlet at Upper Thomson, with new bakes and pet-friendly seating玛丽蒙特烘焙坊在汤申路上段开设了第二家分店，提供全新烘焙食品和宠物友好型座位。
The homegrown bakery has expanded to Upper Thomson with more room for diners and their pets, plus new sourdough creations ranging from French Onion Soup loaves and a Corn and Crab Chowder levain pie to sourdough-crusted seabass with brown butter pasta.
The homegrown bakery has expanded to Upper Thomson with more room for diners and their pets, plus new sourdough creations ranging from French Onion Soup loaves and a Corn and Crab Chowder levain pie to sourdough-crusted seabass with brown butter pasta.
Marymount Bakehouse founder Ian Chong has new bakes up his sleeve, including a Four Cheese Asparagus levain pie. (Photos: Marymount Bakehouse, CNA/May Seah)
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Fresh, crusty loaves of Marymount Bakehouse sourdough can now be had at Upper Thomson. And fans will be pleased to know that the bakery’s second cafe has larger tables, a more spacious dining room, a pet-friendly outdoor seating area, and expanded offerings.
Founders Ian Ferdinand Chong and Ong Jingwen have embarked on their newest project just two years after opening their Race Course Road bakery, after growing from a home-based business in, yes, Marymount.
The newest outlet can seat up to 60. (Photo: Marymount Bakehouse)
Known for their naturally leavened, slow-fermented, 80 per cent-hydration loaves, the bakery has four new sourdough varieties to introduce: A whole grain spelt and murasaki botan loaf, a Maple Country Nuts loaf, a Tomatillo Salsa Verde loaf and a French Onion Soup sourdough.
That’s in addition to their other sourdoughs like Oolong Chocolate Chip, Wild Rocket Jalapeno Cheddar and Not A Croissant, a sourdough-croissant hybrid. Loaves are available on a rotational basis.
(Photo: Marymount Bakehouse)
Chong, the baker, is a culinary school graduate who’s worked at restaurants including Michelin-starred Domaine de Chateauvieux in Switzerland and Fleur de Sel Singapore, so what you’ll find on the dining menu isn’t your average cafe food.
Instead, the sourdough-centric menu includes handmade sourdough pastas, pies, focaccias, loaves and sourdough-crusted proteins.
Corn and Crab Chowder Pie (Photo: Marymount Bakehouse)
New levain pies you'll find only at this outlet are a Four Cheese Asparagus (from S$18.90) that brings together Philadelphia cream cheese, gorgonzola, stracciatella, parmesan, an asparagus nest, black garlic creme fraiche and a Scotch Egg; and a Corn & Crab Chowder Pie (from S$20.50) that has crab meat, crab tartare, smoky bell pepper puree and burnt corn.
Beef Tartare on Bone Marrow (Photo: CNA/May Seah)
A new and outlet-exclusive brunch item, meanwhile, is a Beef Tartare on Bone Marrow (S$30) with crispy onions, sourdough bread crisps, sourdough shokupan, potato chips and arugula salad.
If you're in the mood for a substantial plate, a new Brown Butter Boquerones & Sourdough-Crusted Seabass Pasta (S$28) joins the menu here, topped with artisanal salted Spanish anchovies and fresh lemon zest.
Sourdough can also feature in unusual ways in dessert: There's a newly launched Tira"miso" made with sourdough ladyfingers, miso mascarpone and coffee caviar (S$19).
Marymount Bakehouse is at 9 Thomson Ridge, Singapore 574637 and 421 Race Course Road, Singapore 218668.
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这家本土面包店已扩展到汤申路上段，为食客及其宠物提供了更大的空间，并推出了新的酸面包产品，包括法式洋葱汤面包、玉米蟹肉浓汤酸面包派、酸面包脆皮海鲈鱼配棕色黄油意面等。
玛丽蒙特烘焙坊创始人张先生又推出了几款新烘焙作品，其中包括一款四种奶酪芦笋酸面包派。（图片：玛丽蒙特烘焙坊，CNA/May Seah）
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现在，在汤申路上段就能买到玛丽蒙特烘焙坊新鲜出炉、外皮酥脆的酸面包了。而且，烘焙坊的粉丝们还会很高兴地得知，这家烘焙坊的第二家咖啡馆拥有更大的桌子、更宽敞的用餐区、允许携带宠物的户外座位区，以及更丰富的菜品选择。
创始人 Ian Ferdinand Chong 和 Ong Jingwen 在开设了位于跑马场路的烘焙店仅仅两年后，便开始了他们的最新项目。而他们的烘焙店最初是在玛丽蒙特（Marymount）的家庭作坊里起步的。
这家最新分店最多可容纳 60 人。（图片：Marymount Bakehouse）
这家面包店以其天然发酵、慢速发酵、含水量 80% 的面包而闻名，现在推出了四款新的酸面包：全麦斯佩尔特小麦和紫牡丹面包、枫糖乡村坚果面包、番茄莎莎酱面包和法式洋葱汤酸面包。
除了这些，他们还有其他酸面包，比如乌龙巧克力片面包、野芝麻菜墨西哥辣椒切达奶酪面包，以及“非牛角面包”（一种酸面包和牛角面包的混合体）。面包种类轮换供应。
（图片：玛丽蒙特烘焙坊）
面包师 Chong 毕业于烹饪学校，曾在瑞士米其林星级餐厅 Domaine de Chateauvieux 和新加坡 Fleur de Sel 等餐厅工作过，因此，您在菜单上看到的并非普通的咖啡馆食物。
相反，以酸面包为中心的菜单包括手工酸面包意大利面、馅饼、佛卡夏面包、面包和酸面包皮的肉类。
玉米蟹肉浓汤派（图片：玛丽蒙特烘焙坊）
这家分店独家供应的新款酸面包派包括四种奶酪芦笋派（18.90 新元起），融合了费城奶油奶酪、戈贡佐拉奶酪、斯特拉奇亚泰拉奶酪、帕玛森奶酪、芦笋巢、黑蒜酸奶油和苏格兰蛋；以及玉米蟹肉浓汤派（20.50 新元起），包含蟹肉、蟹肉鞑靼、烟熏甜椒泥和烤玉米。
牛骨髓鞑靼（图片：CNA/May Seah）
与此同时，本店还推出了一款全新且独家供应的早午餐菜品——牛骨髓鞑靼（30 新元），配以脆洋葱、酸面包脆片、酸面包吐司、薯片和芝麻菜沙拉。
如果您想吃一顿丰盛的菜肴，菜单上新增了一道棕色黄油凤尾鱼和酸面包脆皮海鲈鱼意面（28 新元），上面放有手工制作的咸西班牙凤尾鱼和新鲜柠檬皮。
酸面包也可以以不寻常的方式出现在甜点中：新推出的 Tira“味噌”是用酸面包手指饼干、味噌马斯卡彭奶酪和咖啡鱼子酱制成的（19 新元）。
Marymount Bakehouse 的地址分别是：新加坡汤申岭 9 号，邮编 574637；以及新加坡跑马场路 421 号，邮编 218668。
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