{"id":25243,"date":"2014-03-06T07:16:47","date_gmt":"2014-03-05T23:16:47","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=25243"},"modified":"2016-08-17T19:55:03","modified_gmt":"2016-08-17T11:55:03","slug":"bloomsbury-bakers-sg","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/03\/06\/bloomsbury-bakers-sg\/","title":{"rendered":"Bloomsbury Bakers, Bendemeer"},"content":{"rendered":"

\"Bloomsbury
\nLocals Ng Hui Yi and Ann Chong met at London’s Cordon Bleu<\/strong>, situated at Bloomsbury Square, when they were studying baking. Hence, the shop name, Bloomsbury Bakers. When I bought a croissant home for Chiobu to try, she said, “How come Bloomsbury Bakers and Carpenter & Cook<\/a> studied at the same school, but the products taste so different?”<\/p>\n

\"bloomsbury
\nAt the moment, BB is selling cakes mostly<\/strong>, and croissant<\/strong> ($2.50) and\u00a0pain au chocolat<\/strong> ($3).\u00a0While Chiobu prefers C&C’s rustic croissant, I do think BB’s products have a vision: a milder sense of things. So BB’s croissant<\/strong> was polite: crispy but not crusty, very light and not at all buttery. When I left the store, the nice bakers gave me a sample of a mini pain au chocolat<\/b>, which had dark chocolate and was pleasing.<\/p>\n

\"Bloomsbury
\nLike their croissant, \u00a0their bestseller\u00a0lychee martini cake<\/strong> ($7 a slice) was also mild. Frosting that dissolved in contact with the tongue, with chunks of lychee between layers, but the taste of martini didn’t come across strongly as the famous Pine Garden<\/a>‘s version.\u00a0
\n<\/strong><\/p>\n

While the croissant and lychee martini were meek, the\u00a0banana cake\u00a0<\/strong>($3.50) was sugar-crazy… and I LIKED IT. The sweetness covered the subtlety, but I really like sweet things and finished it.<\/p>\n

\"Bloomsbury
\nThe only issue was the coffee. The\u00a0latte <\/strong>($4.50) came from a coffeemaker which you can buy from Courts, and not a proper coffee machine with real coffee beans. But the petit four made up for the lack, with a delectable sweet teacake of shreds of ginger.<\/p>\n

CC is to BB as black swan<\/a> is to white swan; CC’s food is unrestrained and wild, giving a WOW factor, whereas BB’s is quiet, reserved and understated. But still, the food here is above-average and has a direction; the decor<\/strong> is cozy and bright; and the\u00a0service<\/strong> is superb, friendly and considerate and cheerful. I spent $17.50<\/strong>, good value, and I’d recommend this bakery without reservations to anyone who can appreciate bakers of a distinctive style.<\/p>\n

Bloomsbury Bakers Singapore<\/a><\/strong><\/h1>\n

Blk 30 Bendemeer Road #01-889 Singapore 330030
\nT:\u00a0+65 6299 3450 \/ +65 9720 2779 \/ +65 9693 3743
\nfacebook
\n<\/a>Bloomsbury Bakers Menu<\/a>
\nT-F: 12-8pm; S-S: 10am-8pm
\n<\/a>Rating: 3.619\/5 stars<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Locals Ng Hui Yi and Ann Chong met at London’s Cordon Bleu, situated at Bloomsbury Square, when they were studying baking. Hence, the shop name, Bloomsbury Bakers. When I bought a croissant home for Chiobu to try, she said, “How come Bloomsbury Bakers and Carpenter & Cook studied at the same school, but the products 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