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Baker & Cook (Hillcrest Road)

3.6

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47 reviews

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Artisan bakery and food store Baker & Cook is co-owned by New Zealand TV personality and celebrity chef Dean Brettschneider, who has more than 25 years of baking experience. His store offers European breads, pizzas and cakes, as well as its own-brand range of jams, chutneys and handcrafted packaged cookies.

Mon - Thu: 07:00 - 20:00

Fri - Sat: 07:00 - 22:00

Eve of PH: 07:00 - 22:00

Sun: 07:00 - 20:00

+65 64698834
$17 based on 69 submissions
Brunch (16 votes), Breakfast (15 votes), Quiet (8 votes)
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Delicious Pastries and Cakes at Baker & Cook

The eggs tartine at Baker & Cook is really delicious. Love the combination of flavors: avocado smear, sweet onions, and smooth and creamy egg mayo atop pain au levain bread. I wasn't so keen on the bread in this combination but the egg mayo was simply delightful! Also great is the moist and dense slice of carrot cake. The frosting is a tad sweet but the blend of spices and flavors in the cake is simply divine.

For bite-sized recommendations, check out Gourmet Adventures on Instagram at @gourmetadventures.

The HGW community like this place for...

  • lemon tart11 votes
  • carrot cake8 votes
  • salmon tartine6 votes
  • Egg Mayo tartine3 votes
  • eggs benedict3 votes
  • Choc Almond Croissant1 vote
  • Croissant1 vote
  • Read more Must-try Dishes
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Latest Community Reviews:
• 07 Apr 2014 • 4 reviews • 0 follower

Delicious Pastries and Cakes at Baker & Cook

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The eggs tartine at Baker & Cook is really delicious. Love the combination of flavors: avocado smear, sweet onions, and smooth and creamy egg mayo atop pain au levain bread. I wasn't so keen on the bread in this combination but the egg mayo was simply delightful! Also great is the moist and dense slice of carrot cake. The frosting is a tad sweet but the blend of spices and flavors in the cake is simply divine.

For bite-sized recommendations, check out Gourmet Adventures on Instagram at @gourmetadventures.
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  • Eggs tartine with pain au levain.
• 29 Dec 2013 • 408 reviews • 12 followers

Where passion is the main ingredient

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Nestled in a secluded residential estate, Baker & Cook is the brainchild of New Zealand TV personality and celebrity chef Dean Brettschneider, a global baker with more than 25 years of experience. This true artisan bakery and foodstore chain offers a wide variety of baked products, all handcrafted and made with quality ingredients by time honored processes. The sourdough starter used in some of the breads is well over 16 years, and it’s the chef’s constant travel companion since this live culture of yeast and bacteria needs regular top-ups. Other goodies include homemade jams, chutneys, cookies, nuts and granola.

Upon entry, we were greeted with a tantalizing display of breads, viennoiserie, cakes and pastries. A separate deli counter held savory pies, tarts, quiches, sandwiches, meat rolls along with three different salads. Spoilt for choice, we took a while before placing our order at the counter. Then, having chosen to sit outdoors (cafe was frigid due to rainy weather) our food was served in disposable paper boxes.

The pineapple & almond tart ($5) was available only during CNY and it featured a buttery and crisp shell enveloping a filling of candied pineapple and almond cream. Topped with a piece of chocolate, the pastry wasn’t too sweet or tangy. In fact, I would’ve preferred it to be more sour.

The chocolate almond croissant ($3.50) was covered in almond flakes and icing sugar. We liked the buttery and flaky dough while the filling of dark chocolate and almond cream complemented each other.

For a heavier meal we also ordered a savory tart and quiche. Both came warmed up with a side salad, and we were very much taken with their firm yet crispy bases. K’s sausage, sundried tomato & potato tart ($10.50) was delish and the spiced cauliflower salad had a nice curry flavor to it.

My smoked ham quiche ($9) had a filling chock full of ingredients and it’s wonderfully cheesy without being cloying. The brown rice salad was a tad dry but the quiche was so moist the dryness didn’t matter when eaten together.

Even though they were donuts, the bombolini (custard and jam) ($3.30) had a completely different texture from what we’re used to. Lightly coated with sugar, they resembled bread more, being dense and doughy. Also, the filling wasn’t overly sweet though the amount was a tad small.

I really got a surprise eating the baguette traditional ($4) at home. Made with a natural sourdough starter, this crusty baguette had a light crunch while the open crumb was full of flavor and chewy. It’s the tastiest baguette I’ve ever tried and I found myself munching on it without jam or even butter!


 
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• 28 Dec 2013 • 265 reviews • 8 followers

Outspoken Lemon Tart Among Moderate Pastries

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Whizzed into this shop hidden amidst the private housing estate in Bukit Timah for their almond croissant, only to find out that they were sold out. For full review and pictures, visit http://dairycream.blogspot.jp/2013/12/baker-cook-singapore.html

Their plain butter croissant did not look appealing and thus I opted for the Cinnamon Swirl ($3.50) since they are of the same croissant dough. I am not too sure if the plain croissant usurped the TBB throne, but this one was light, flaky and satisfying. But the Chinese 5-spice Chocolate Macaron ($2.50) scores points for creativity but not for texture.

Meantime, the Canele ($3) did not pass muster for the dry interior and one can find definitely spot better ones elsewhere.Similarly, the Milllefeuille ($5) was disappointing. The custard was too gluey and had an synthetic vanilla smell. The sheer amount of filling was too heavy for the wilted paper-thin puff pastry to handle.

But it was not all too bad when it comes to the lemon tart ($5). In fact, it was the best, thanks to the buttery and crumbly pastry shell with occasions sparkles of salts. The creamy lemon interior had the right balance of tartness and sweetness. A strong contender against TBB's lemon tart......
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