77 Hillcrest Road, 288951
European, Western
+65 64698834

Mon - Thu: 07:00 - 20:00

Fri - Sat: 07:00 - 22:00

Eve of PH: 07:00 - 22:00

Sun: 07:00 - 20:00

$17 based on 69 submissions
Brunch (16 votes), Breakfast (15 votes), Quiet (8 votes) ...

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.

What others are eating here

Moist and dense carrot cake.
Moist and dense carrot cake.
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  • Custard Bombolini 1 vote
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  • Scrambled eggs 1 vote
  • Tartines 1 vote
  • pecan tart 1 vote

Latest Review for Baker & Cook

Overall RatingBased on 47 reviews
Most helpful review:

Not your usual neighbourhood bakery

Food/Drink 4 | Value 3 | Ambience 3 | Service 3
Total Reviews: 48

What comes to mind when you hear the words ‘artisan’ bakery?

In my mind, it conjures up images of handcrafted breads and pastries by a professional baker in a boutique space packed to the seams with aromatic baked goods.

That’s perhaps a fitting description for the recently opened Baker & Cook, a new addition to the deluge of patisseries and boulangeries in our tiny city-state.

Owner Dean Brettschneider, is a Kiwi-born TV personality c** jet-setting baker and pâtissier, and he owns artisan bakery stores in Auckland and Shanghai; though, as we speak, he’s pulling out of the latter. Should Brettschneider’s name not ring a bell, perhaps one of his nine cookbooks will.

For Brettscheneider’s maiden foray into Singapore, he has planted a modest 1,750 square feet space in a corner shop house unit at the affluent Greenwood residential enclave.

At first glance, this neighbourhood baker appears to be one of many modest outfits. But take a peek through the glass-wrapped walls and be enthralled by the day light-lit space decked with a dazzling array of breads, pastries, tarts, quiches and cakes in a kaleidoscope of colours.

Pick from crusty loaves of Pain au Levain ($7.25), farmhouse white ($7), Danish rudbread ($8) or German volkorn ($7.50), which vie for space – and your attention - amongst baskets of Danish pastries ($3.25) and trays of gorgeously crafted carrot cake ($22 for whole cake) and gluten-free orange cake ($22 for whole cake). Not to be left out, of course, are pretty discs of pecan pies ($5.65) and lemon tarts ($4.95), perfect to go with a glass of double shot espresso, courtesy of New Zealand roaster, Allpress Expresso.

Should you choose to sit and linger, the brunch menu tosses up a handful of baked and cooked items, of which the egg benedict ($16.95) is first rate - two perfectly poached eggs stacked over a fold of bacon and served on a slice of toasted Pain de Miche (round sour dough bread) with a rich drizzle of Hollandaise sauce and reduced Balsamic dressing.

Food aside, perhaps the next best thing about Baker & Cook is that you don’t have to wait until weekends or 10am (or 12noon for that matter) to enjoy brunch and the all-day dining menu of quiche, tartines, salads and sandwiches.

Baker & Cook opens daily at 7am. If you brave the heavy morning traffic in this schools-studded vicinity and arrive at the crack of dawn, the aroma of freshly baked breads, pastries and cooked breakfast awaits.

Early birds rejoice.

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Delicious Pastries and Cakes at Baker & Cook

Food/Drink 3 | Value 3 | Ambience N/A | Service 3
Total Reviews: 5

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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Where passion is the main ingredient

Food/Drink 4 | Value 4 | Ambience 4 | Service 4
Total Reviews: 408

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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