Marymount Bakehouse New Cafe Serves Artisanal Bakes & Gourmet Flavours

Nestled in Farrer Park, Marymount Bakehouse has expanded from its humble beginnings to a full-fledged sourdough café, inviting you and your loved ones to experience sourdough like never before. Chef-owner Ian Ferdinand Chong, alongside partner Ong Jingwen, has crafted a menu that transforms everyday dishes into culinary expressions, infusing each with the complex flavours and textures of naturally fermented sourdough.

A Taste of the Swiss Alps at Marymount’s Boulangerie

Marymount Bakehouse is known for its intricate, hand-scored sourdough loaves, each loaf a labour of love crafted with precision and artistry. Chef Ian’s culinary background shines through in every bake, with beautiful patterns that capture the skill honed from years of experience. The boulangerie section offers signature loaves like the Marymount House Loaf, showcasing detailed scoring inspired by alpine foliage, alongside new seasonal options, including the Tomatillo Salsa Verde and Oolong Chocolate Chip Sourdough.

Elevated Café Menu with Sourdough in Every Dish

At Marymount Bakehouse, sourdough extends beyond bread to play a starring role in each dish. Try the Shepherd’s Pie, featuring Angus beef tail in a hearty sourdough crust, or indulge in the Pomme de Terre Focaccia, a unique take on a Polish favourite with Yukon Gold potatoes, truffle paste, and burnt leek cream. Each dish is designed to celebrate the versatility of sourdough, elevating simple ingredients into refined, unforgettable flavours.

Epicurean Sourdough Pastas and Tartines

Chef Ian brings an epicurean twist to classics with innovative sourdough interpretations. The Basque Tartine, inspired by a culinary journey through San Sebastian, combines sautéed porcini and chanterelle mushrooms, two sunny-side-up eggs, and foie gras, finished with a drizzle of burnt butter balsamic. Sourdough discard finds new life in the café’s fresh, handmade pastas, with standout dishes like the Sourdough Parisian Gnocchi with Pumpkin & Crab, and Lemon Cream Morel & Broccolini Pasta, each pairing rustic charm with delicate flavours.

A Community Hub for Sourdough Lovers

Marymount Bakehouse has grown from a home-based bakery to a vibrant café, embracing the values of slow food and mindful eating. “We aim to create a community of ‘loavers’ who celebrate the art of sourdough,” says Chef Ian. Whether you’re a loyal customer or new to the Marymount experience, the café invites you to enjoy a warm, artisanal meal with friends and family. For more information or to make a reservation, visit www.marymountbakehousesg.com or contact +65 8820 4656.