Barcook Bakery started in 2008 as a single stall at Hong Lim Complex and has since opened two other branches at OUB Centre and The Central.
The bakery takes pride that it has at its disposal, a team of expert bakers who believe in the use of fresh ingredients in order to maintain highest quality. In their own admission, their breads are of superior quality and I cannot find any reason to dispute that.
What you will get from Barcook are freshly baked breads and buns, dished out warm from the oven, and packed to go within seconds - particularly so for its hot favourite which is the cream cheese raisin bread (rather more like a bun). This signature flat bread filled with cream cheese and raisins actually made them famous.
What makes their breads stand out is the texture, achieved through the application of the time-consuming sponge-and-dough method. It involves fermenting part of the ingredients for a period of time before adding the sponge to the larger recipe. The result is bread with a soft yet elastic texture thus making it more chewy than the normal sweet dough.
There is normally a long wait for their 2 signature breads - the cream cheese raisin and the German muesli loaf. But, believe me, the wait and lack of proper coordination (since there is no queue system) is definitely worth it.
BreadTalk, too, carries the cream cheese raisin but their version pales in comparison to Barcook's.
The bakery takes pride that it has at its disposal, a team of expert bakers who believe in the use of fresh ingredients in order to maintain highest quality. In their own admission, their breads are of superior quality and I cannot find any reason to dispute that.
What you will get from Barcook are freshly baked breads and buns, dished out warm from the oven, and packed to go within seconds - particularly so for its hot favourite which is the cream cheese raisin bread (rather more like a bun). This signature flat bread filled with cream cheese and raisins actually made them famous.
What makes their breads stand out is the texture, achieved through the application of the time-consuming sponge-and-dough method. It involves fermenting part of the ingredients for a period of time before adding the sponge to the larger recipe. The result is bread with a soft yet elastic texture thus making it more chewy than the normal sweet dough.
There is normally a long wait for their 2 signature breads - the cream cheese raisin and the German muesli loaf. But, believe me, the wait and lack of proper coordination (since there is no queue system) is definitely worth it.
BreadTalk, too, carries the cream cheese raisin but their version pales in comparison to Barcook's.
Barcook Bakery
#01-09/10 The Central
6 Eu Tong Sen Street
Clarke Quay Station
1 comment:
It's a shame that i never tried Barcook's bread when I was in SG... Guess this will be 1 of the first few things to eat when i get back!
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