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.<\/p>\n
The menu extends well beyond the bread counter, with handmade sourdough pasta, levain pies, and a full caf\u00e9 spread, all anchored by naturally fermented dough made from scratch daily.<\/p>\n
<\/span><\/p>\n\n The Drunken Chicken Pot Pie is one of those dishes that stops you mid-bite. The filling \u2014 chicken thigh cooked in a Shaoxing wine reduction, enriched with butter-fried shiitake and morel mushrooms \u2014 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.<\/p>\n\n 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 \u2014 the sweet-savoury combination is as indulgent as it sounds.<\/p>\n\n We barely had room to sample everything on offer, and the handmade sourdough pasta \u2014 particularly the Morel Mushroom & Broccolini Lemon Cream and the Nduja Sofrito Seafood \u2014 will have to wait for our next visit.<\/p>\n\n Marymount Bakehouse
\n421 Race Course Rd, Singapore 218668
\nTel: +65 9183 3185<\/p>\n