Marymount Bakehouse: Beloved sourdough bakery opens new flagship cafe at Farrer Park with fluffy sourdough bread and pies

It was a quiet weekday afternoon when we stumbled upon Marymount Bakehouse — a new artisanal bakery nestled along Race Course Road. 

The lunch crowd had already ebbed, and some cafes running down the street were temporarily shuttered for their midday break. Not Marymount Bakehouse, though, as its business was still in full swing. 

While the newest kid on the block may have just opened on August 31, the brand has actually been around since 2020, and is probably best known for its fluffy sourdough bakes — fervent cafe-hoppers and bread-lovers will be more than familiar with the brand.

First starting out as a home-based business, Marymount Bakehouse previously called Sin Ming home, and operated on a takeaway-only basis with limited dine-in seats.

Its Sin Ming outlet has since shuttered, and this new location at Farrer Park is now its flagship cafe, with a more spacious space for dining in.

Marymount Bakehouse is still in its soft launch phase, though, and is in the midst of adding more delectable treats to the menu.  

The cafe has plans to open officially in early October, and will expand its selection to include not just bakes, but hot dishes as well.

For those who haven’t had a chance to visit it yet, here’s how you can easily pinpoint its location — the bakery is flamboyantly splashed in a loud, vibrant red, with a large, white marque proudly flaunting the words “Marymount Bakehouse”. 

When you enter the cosy space, take a moment to admire its impressive display of baked goods by the counter — It showcases a scrumptious, drool-worthy array of Marymount Bakehouse’s bestselling items, which are strategically laid out to entice diners from the moment they step in.

The cafe prepares its goods in-house, so you’ll catch a glimpse of its staff meticulously working the bakes from scratch in the kitchen. They take immense pride in their craft, carefully preparing each treat by hand to ensure they’re of the finest quality and texture. 

If you’ve not been to Marymount Bakehouse before, its freshly baked sourdough bread and pies are not to be missed — these classic, signature delights are highly raved by its regulars, and even by those who’ve tried them for the first time. Made with a levain starter, the bakes are light in flavour and imbued with an aromatic fragrance.

What’s on Marymount Bakehouse’s menu?

Those who don’t know where to start can opt for its off-menu sourdough bread platter (S$12), an off-the-menu dish heaped with two kinds of sourdough bread and a trio of pairing sides: Katsuobushi lemon, black garlic butter and onion and thyme chutney. 

This is prepared omakase-style — the platter will comprise the chef’s pick of sourdough loaves, depending on what’s available (or remaining) for the day. We recommend that you savour it as a breakfast item, so it’s best to head down early to try this.

We were served the baguette and pain de campagne, and the latter was delicious — the French sour bread was fluffy with a mild, tangy flavour, and had just the right amount of crisp on the crust. Together with the sweet, creamy katsuobushi lemon butter, the pairing is an addictive, zest-forward combination.

Moving on to pies — the apple and rhubarb custard pie (from S$15.90) had our whole heart, and it’s a decadent treat that we’d especially return for. 

A sweet and savoury indulgence, it’s laden with a velvety custard centre atop a tangy rhubarb puree. A crisp, perfectly browned sourdough shell holds it all together, and it’s then harmonised with a sprinkling of cinnamon and maple glaze for that extra spice and finesse. 

This is the only sweet pie on the menu — the rest are savoury ones — and it’s done well so that it doesn’t taste surfeiting at all, and you have enough tummy space to relish another bite.

The loaded drunken chicken pot pie (from S$18.80) is the only new addition to its menu (everything else was previously available at Sin Ming), and we can’t think of a better brunch option here than this. 

Garnished with edible flowers for that burst of colour, it’s a hulk of a dish that sees an aromatic, juicy chicken blanquette cooked in a Shaoxing white wine reduction for a tinge of sweetness. 

The succulent filling is encased in a flaky black truffle levain crust adorned with crumbs of butter-fried chestnuts and mushrooms, all of which work together to create a symphony of sweet-savoury flavours and textures, making for an irresistible bite.

The Shepherd’s pie (from S$16.90) is a staple that never fails to impress. It’s an umami-packed dish that boasts succulent chunks of angus beef tail and fragrant quenelles made from a potato egg tartare. 

It’s then decorated with deep-fried, crunchy croquetas de jamon (Spanish ham croquettes) that are stuffed with a luscious meat filling. The tiny dollops of Japanese mayonnaise lend a hint of sweetness and acidity to the pie, and also act as a good contrast to the savouriness of the dish.

The Shepherd’s pie can be a tad heavier on the palate compared to its counterparts, as it’s significantly more prominent in flavour and aroma. But if you’re one to enjoy bold, meat-heavy tarts, then this should be right up your alley.

Our thoughts?

While Marymount Bakehouse’s bakes are a tad pricier than what you might usually expect of independent bakeries, we personally find that the dishes are well worth every penny for the effort and quality that goes into them. 

There’s love and inspiration behind the creation of each treat, and you’ll be hard-pressed to find bakers as passionate about refining and pushing the boundaries of their craftsmanship as the folks here are.

For the latest eats, check out the new and hip Seoul Noodle Shop at Tanjong Pagar and Tamagood Singapore by MasterChef Singapore’s second-season winner. Alternatively, check out the newest openings in Singapore here. 

You can also book a ride to Marymount Bakehouse in Singapore to savour its sourdough bakes. 

Do explore the GrabFood Dine Out service for awesome deals.