Flour Artisanal: New Muslim-owned bakery at Kovan, with bussin’ shio pans & savoury breads
I unexpectedly came across Flour Artisanal along Yio Chu Kang Road, a recent addition to Space@Kovan — an offbeat development that remains largely under the radar, save for residents who live nearby.
The Muslim-owned bakery is helmed by the 51-year-old Ahmad Fahmy, a veteran baker with nearly three decades of F&B experience under his belt.
Fahmy spent over 15 years as part of the pioneer team at food manufacturer Yamazaki Baking’s Singapore outpost, before moving on to Konditori in Kampong Glam for nine years, further refining his repertoire of artisanal breads and viennoiseries.
To him, baking is more than just a job — it is a journey of constant experimentation that has fascinated him since his younger days. The science behind every technique — from fermentation to proofing — is what keeps Fahmy deeply invested in the craft, even after all these years.
But after spending much of his career working at other kitchens, the passionate baker felt it was time to carve out something of his own. This led to the opening of Flour Artisanal in April.
As a Bukit Panjang resident himself, Fahmy never quite imagined himself opening a bakery in the north-east.
But it was the serenity of the surroundings that drew him in. After years spent in busier, high-traffic environments, he’d found himself gravitating towards something relatively low-key in the Kovan area.
Through Flour Artisanal, Fahmy hopes to define what the term “artisanal” really means. Beyond just a small-batch bakery where everything is made from scratch, it is — to him — an expression of creativity and art.
He wishes customers will see and appreciate the difference, especially in contrast with mass-produced bakes.
Bread galore
Shio pan (Japanese-style salted bread) is still riding a wave of popularity in Singapore, so we knew we had to go straight for its original salt bread (S$3.20, three for S$9).
Flour Artisanal’s rendition delivers exactly what you’d want from a well-made shio pan — a crisp, lightly golden crust that gives way to a soft, fluffy interior.
The buttery richness comes through cleanly without feeling too greasy, even with its deeply satisfying “fried” buttered base.
Also on the menu is an ogura (Japanese sweet adzuki red bean paste) butter salt bread (S$4.90), which we unfortunately missed out on. Judging by the steady stream of customers asking after it — “Do you still have the red bean one?” — it appears to be one of the more popular picks here.
The jumbo cheesy sausage roll (S$8.90) is a hefty, satisfying throwback — an adult version of the mini sausage buns you’d commonly find at the old-school, neighbourhood bakeries.
Flour Artisanal jazzes up the classic with a huge, juicy cheesy sausage and a tangy tomato sauce drizzle, adding just enough acidity to balance the richness.
This is no exaggeration: It’s genuinely weighty in the hand, and even more hearty to bite into.
We also thoroughly enjoyed the garlic French bread (S$3.90) — a simple pleasure done right.
French bread can sometimes come across as tough, and sometimes a little too dry, but this one stays delightfully easy to bite through, while still delivering a clean and satisfying crunch.
While the garlic bits are generously scattered throughout, giving each mouthful a consistent savoury lift.
If you’re after something on the sweeter side, don’t miss out on the banana chocolate cinnamon roll (S$4.80).
At heart, this is more cinnamon roll than banana bread — pillowy and aromatic — albeit with banana slices and chocolate chips folded within.
It’s a combination that just works: The natural sweetness of the banana, richness of the chocolate, and gentle earthy warmth from the cinnamon come together in an effortlessly enjoyable union.
Aside from its breads, Flour Artisanal also impresses with viennoiseries such as the timeless butter croissant (S$3.90) and pain au chocolat (S$4.50).
Both pastries sport a glossy golden-brown finish, shattering into delicate flakes the moment they’re pulled apart. Inside, the laminated layers reveal a light, honeycomb-like structure, giving the viennoiserie its signature airy bite, while remaining rich and buttery throughout.
Needless to say, we devoured the croissant — and if there’s one word to sum it all up, it’s simply: Shiok!
Though Flour Artisanal is still in its early days, Fahmy tells us that he plans to introduce more varieties, such as focaccia and ciabatta.
We’re definitely looking forward to what’s ahead for the bakery — and it’s always a joy to support local businesses!
Love supporting small businesses, too? Check out this modern kopi hawker stall by a father-son duo and the latest sandwich specialist at Katong.
Wed 10am - 3pm (or till sold out)
Thu 10am - 3pm (or till sold out)
Fri 10am - 3pm (or till sold out)
Sat 10am - 3pm (or till sold out)
Sun 10am - 3pm (or till sold out)
- Kovan
- Serangoon
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
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