Tiong Bahru’s Blob bakery is a one-woman-show, turns out delicious bakes
If you’re one of those who keeps a running list of the new openings around our sunny island, this is your sign to pop by the newly minted Blob bakery.
You’ll find it at Kim Tian Road — about a 15-minute stroll from Tiong Bahru MRT station. Some may consider the place a little ulu (remote), considering it’s quite a walk.
But 32-year-old owner Karis, who runs the show solo, has always envisioned a slower, more relaxed pace of life — and this location hits that sweet spot.
Central enough to be convenient, yet a stone’s throw away from the neighborhood’s hubbub, Blob feels like a tranquil pitstop in the middle of it all.
Karis’ journey into F&B journey started early. While still in school, she worked at the now-defunct Hatched in Holland Village, where she picked up the ropes of coffee and beverage-making.
After graduating from polytechnic, she spent over three years at Old Hen Coffee, back when it operated along Rangoon Road — a stint that affirmed what she had already surmised about herself.
“F&B was my calling,” she muses.
Baking, however, was a passion she cultivated on her own. Karis’ earliest experiments in the kitchen date back to her primary-school days, when she whipped up sweet treats and cakes for Friendship Day and Valentine’s Day.
What began as a hobby soon blossomed into “side quests”. Even after leaving Old Hen, she continued to supply the cafe with loaf cakes, and rolled out small batches of pineapple balls and Nutella cookies during Chinese New Year.
Going in and out of jobs, with no long-term prospects, began to stir restlessness in Karis.
“I didn’t want to waste my life away,” she says.
She sat on the decision to open a space of her own for two years. After all, starting an F&B business in Singapore has a steep learning curve, and the reality has been — in her words — “crazy and tiring.”
In the days leading up to Blob’s official opening, Karis survived on just six hours of sleep across six days.
Thankfully, the community has been exceptionally encouraging. The unit had been vacant for three to four years before Blob moved in, which explains why the nearby residents have welcomed the new addition with open arms.
To Karis, this support is heartening and makes all the effort feel worthwhile.
Though still in its very early days, Blob has already found itself in the spotlight.
A wave of online coverage over the past week caught Karis by surprise — and means that her bakes might be snapped up by noon, especially during the weekends, as curious visitors stream in.
“I’m the only one baking, and this is as much as I can make,” she adds.
Your best bet is to head down in the morning, for the greatest variety of bakes. As the old saying goes, the early bird catches the worm.
Unique, yet familiar flavour combos
At first glance, Blob’s bakes look really, really mouthwatering.
One item that had us unanimously making a beeline for was the tako (octopus) floss pretzel ball (S$5.80).
My dining companion summed it up as it is a “Japanese takoyaki ball, but in bread form” and she wasn’t wrong at all.
Intriguing, yet comfortingly familiar, it channels the sweet-savoury notes of traditional octopus balls, along with fragrant floss tucked within.
My only gripe? I wished the pretzel dough was a tad softer, with a less hefty base, so the filling could shine through more prominently.
If you’re all about shio pans, don’t miss out on the crab rangoon salt bread (S$5.40).
Yes, Singapore has no shortage of salt bread — and preferences can be quite personal. But we thought Blob’s version was pretty solid.
The base is audibly crisp, rich with buttery notes, and gives way to a light interior.
The filling seals the deal. Cream cheese and crab meat come together with scallions for a combo that is indulgent and delicious.
In a sea of salt breads, it stands out for its creativity, for sure!
There’s a line-up of baguettes as well, and we went straight for the truffle mushroom baguette (S$7.80).
I mean, how does one go wrong with this dependable pairing?
Here, the entire baguette is sliced into six handy slices, and unveils a generous coat of housemade truffle mushroom spread, ensuring each bite is chock-full of earthy, savoury flavours.
If none of the above strike your fancy, Blob also has classic crowd-pleasers, such as the original salt bread (S$2.60), banana loaf with maple pecan cream cheese (S$5.80), and garlic baguette (S$6.20).
For garlic lovers — just like us — the latter is hard to resist. It’s unapologetically garlicky, boldly buttered, and wonderfully aromatic.
It’s immensely satisfying and, quite simply, chef’s kiss.
We reckon the screw pepper eggplant ciabatta (S$6.80) will be a dark horse.
Slices of Chinese screw peppers — named for its twisted shape — alongside soft eggplants are layered on housemade ciabatta.
There’s a mild punch on the first bite — nothing too aggressive — though the heat builds as you go. The result is a vibrant medley of flavours that are surprisingly hearty and vegetal.
Beyond bakes, Blob has a selection of caffeinated staples. You can also swap in pistachio or black sesame milk for an extra S$1.50, to go with your brew.
We kept it classic with an iced white (S$6.50), using beans from Old Hen, as well as an iced Ajisai latte (S$8) made with Niko Neko matcha.
Both were smooth and robust — reliable morning pick-me-ups backed by speciality powerhouses. Safe to say, Karis knows her way around a solid cuppa.
For those who are after bakes made with heart and a down-to-earth neighbourhood space, Blob is well-worth waking up for, especially if you’re already in the hood!
If you’re in Tiong Bahru, be sure to check out our list of Tiong Bahru cafes and the freshly revamped Tiong Bahru Bakery at Eng Hoon Street.
Wed 9am - 3pm
Thu 9am - 3pm
Fri 9am - 3pm
Sat 9am - 3pm
Sun 9am - 3pm
- Tiong Bahru
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
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