 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
| News & Events Latest issue of the Baker & Cook email newsletter:  Our Eggs Benedict for Brunch... (19 May 2012) I am sitting here on a cold soon to be summers day in London, thinking how much I would love to be sitting at Baker & Cook eating our famous Eggs Benedict for breakfast, brunch or even a light dinner. What makes our Eggs Benedict so different than all the others ...? Well for starters we use our very own Pain au Levain (Sourdough), we also add a small drizzle of balsamic syrup, a few spots of chilli oil & squirt of extra virgin olive oil. We rest our poached eggs on some baby spinach leaves and finally spoon over some hollandaise sauce with a twist of sea salt and freshly ground black pepper. You can even choose between crispy bacon or strips of salmon. Wow I am so, so hungry now! Don't forget that we have some great freshly baked croissants, pain au chocolate, Danish pastries and not to mention scones, they are freshly baked each morning!
We have added a new cake to our range, a strawberry mousse cake. It's wonderful with a light creamy strawberry mousse nestled on a vanilla sponge and a few fresh strawberries around the edge. Also new is our fruit pie, just like grandmother use to make. Fresh Granny Smith Apples combined with vanilla custard, sultanas and a hint of cinnamon. Also we do a sour cherry pie, both are sold as whole or per slice. We use a rich buttery short pastry, rather than the typical sweet pastry, why - because the pies are sweet enough with all that filling and apricot glaze on top.
Well, I better wrap up warm here before I catch a cold. See you soon at Baker & Cook. Happy Baking, Dean & Team  Subscribe
to our email Newsletter here. Battle
of the Bakeries Part III: Baker & Cook, Bukit Timah Singapore(30 March 2012) Review comparing Baker & Cook with two other prominent Singapore bakeries, in popular Singapore foodie blog, Rubbish Eat Rubbish Grow. "Atkins gives carbs a bad name but Baker & Cook puts an end to the no-carb debate: do you really care about diet if carbs are
this delicious? Everything we sampled ranges from good to excellent; there
is not a single bad food here. The bakery has also fully integrated into the
neighborhood. The service was friendly. Just about everything is excellent.
Man, I’m gushing. I better don’t oversell the bakery but in the
Battle of the Bakeries, the clear winner is Baker & Cook. Hands-down, no
fight."
Read the full review: http://rubbisheatrubbishgrow.wordpress.com/2012/03/30/baker-and-cook-bukit-timah-singapore/  Dough & Behold(23 February 2012) Florence Fong and Annette Tang review two new bakeries, including Baker & Cook, in 8 Days. "Chic and breezy, with friendly service. There's a
rustic communal table on which a few jars of awesome home-made jams (the raspberry
is yum) sit for you to help yourself."
Read the full review...  Baker
Man(29 January 2012) Tan Hsueh Yun writes about her first experience of Baker & Cook in her The Sunday Times column, Posh Nosh: "There are places you walk
into and feel instantly at home, places you can sit
and linger over a cup of coffee and a slice of cake
on a day off, or share a bottle of wine in the evening."
Read the full review... |
|
