Get savvy with the art of bread making at newly opened traditional European bakehouse Firebake in Singapore’s East Coast
To the uninitiated, bread is merely a ‘carb’, relegated to the side or used to soak up gravy or to put together a sandwich. To the enlightened however, it’s an art form of its own, and the folks behind Firebake certainly know that. If you want to see just how deep the rabbit hole goes, pay a visit to this all-new bakery concept that’s just opened its doors in the East Coast.
With its focus on freshly baked bread, it’s unsurprising that Firebake’s defining feature is its massive twin woodfire bread ovens. These hand built brick ovens allow the restaurant’s bakers to utilise classical European breadmaking techniques, and ties into the restaurant’s traditional approach to making bread. Plus, thanks to its location in the heart of the restaurant, diners get a front row seat in a veritable “theatre of breadmaking”.
Of course, Firebake’s emphasis on going back to basics extends to the ingredients used – the bakehouse utilises all-natural, organic flour from Western Australia, natural salt, and water filtered through a Nordaq Fresh water filtration system. The bakehouse also has plans to feature batches of global ancient wholegrains, milled on site using Firebake’s traditional wood and stone flourmill. The pièce de résistance of the bakehouse is undoubtedly its golden, aromatic loaves of sourdough, a must try if you’re unfamiliar with the joys of freshly baked bread.
While bread is certainly the highlight here, Firebake is also a full service restaurant. On the menu are tartines, sandwiches, salads, soups, stews, grilled and smoked meats and fish, as well as baked desserts – all of which complement the bakehouse’s signature sourdough.
Firebake, 237 East Coast Road, Level 1, Singapore 428930. p. 6440 1228.