The Weirdoughs is a new bakery-cafe in the heart of Serangoon with hearty bakes
If you were to ask me what’s one of my favourite things about discovering new food spots in Singapore, it would be chatting with small F&B owners.
There’s something infectious about their energy — the way they light up when talking about their craft just hits different.
Of course, big-name restaurateurs have their own kind of magic, but small businesses often carry a raw, heartfelt passion that’s hard to ignore.
My recent visit to The Weirdoughs — a new bakery-cafe tucked away in Serangoon — was a sweet reminder of that. It’s the little things, really: Good bakes, good vibes, and people who truly love what they do.
The Weirdoughs may be fresh to the Serangoon neighbourhood, but it’s already gaining traction — not just for its playful name, but also thanks to its very interesting bakes.
You can use your CDC vouchers here, too!
Opened by An Hui Her, 30, and Taiwanese-born Liu Yi Wen, 35, the bakery is driven by one big idea: No rules, just well-executed delights.
“We don’t want our bakes to be bound by certain cuisines and techniques,” the pair says. And this is obvious in its offerings, where familiar flavours are jazzed up with unexpected, elevated spins.
The duo may be united by their passion, but their paths into the F&B industry couldn’t have been more different.
Having studied culinary arts and baking at At-Sunrice GlobalChef Academy in Singapore, Yi Wen brings nearly a decade of fine-dining experience to the table. She’d cut her teeth on various stints in Paris, as well as the now-defunct three-Michelin-starred Joel Robuchon in Sentosa.
Meanwhile, Hui Her took a detour from a corporate path after two years in pharmaceutical science. Her enthusiasm for sourdough then led her to Baker’s Bench Bakery, where she honed her skills for three years, in addition to short tenures at acclaimed names such as Le Matin Patisserie and Burnt Ends Bakery.
So how did they meet, you wonder?
In 2022, a brief, yet fateful overlap at Tarte by Cheryl Koh brought the pair together — Yi Wen was a new addition to the team, just as Hui Her was moving off.
Since then, they’d stayed in touch, bonding over a shared dream of opening a bakery.
Just last month, that aspiration became a reality: The Weirdoughs is bold, a little offbeat, and full of heart — just like its founders!
Down-to-earth cravings, weaved into loaves
Even with distinct specialisations, the two-woman show makes quite the dream team. In the kitchen, Hui Her’s adventurous creativity meets Yi Wen’s refined technique — a combination that sparks undeniable chemistry.
The former takes charge of the sourdoughs and gets experimental with flavours, while the latter helms the pastries and gives classic staples an approachable twist that many will appreciate.
A unique invention that caught our eye is the caipoh sourdough (S$7) — yes, bits of preserved radish in a loaf — best enjoyed with its housemade sambal butter for an extra S$3.
As odd as it may sound, this creation shockingly slaps — it even got my mum’s seal of approval when I brought it home. Sadly, it’s only around until the end of August, as part of its SG60 menu.
But the story behind it? Classic Weirdoughs (pun intended).
Hui Her recalls, giggling a little: “I love and really wanted to eat carrot cake, so I thought — why not put it in a sourdough?”
That, in a nutshell, is the kind of delicious spontaneity that drives The Weirdoughs’ innovative creations.
The duo gave us a sneak peek at what’s arriving in September, too: A limited-time-only egg mayo sandwich with a twist…inspired by Taiwanese tea eggs.
And are we going to try it? Heck yeah.
Feel-good vibes only
At The Weirdoughs, its sunflower-yellow digs stand out among the row of void deck shops. From the whimsical logo and choice of fonts, to its cosy interior, everything feels cheerful, warm, and just a little quirky.
It’s no coincidence either — the bakery’s branding was put together by Hui Her’s older sister, who has some experience in industrial design.
The only brief? “Something bright, lively, and welcoming,” says Hui Her — a reflection of both her and Yi Wen’s high-spirited personalities.
Besides the aesthetics, what also stood out was the pair’s deep, genuine devotion for what they do.
Despite starting their mornings early — four hours before the bakery opens at 10am on weekdays, 8am on weekends — they speak about their craft, as well as their customers, with glowing enthusiasm.
“We want to enjoy this moment as much as we can,” Yi Wen says. “We’re so passionate about what we do and we’re still testing out new recipes every week.”
Since its opening, The Weirdoughs has found a warm welcome in the neighbourhood, too.
“The community has been incredibly supportive and we feel so lucky to be here,” Yi Wen adds.
What we tried at The Weirdoughs
A nod to Yi Wen’s Taiwanese roots, the Taiwanese breakfast burger (S$12) brings together pork chop, lettuce, and a runny sunny-side-up egg, sandwiched between two slices of scallion focaccia.
The aromatic scallion bread brings a familiar, comforting touch that satisfies my Asian palate. The pork chop leaned slightly dry, though, and would have hit the mark with a bit more juiciness.
Cheese lovers will be drawn to the sundried tomato, pesto, and burrata (S$10) focaccia that features an incredibly creamy layer of burrata cheese.
Of the two sandwiches, this was the unanimous favourite. It boasts a harmonious medley of flavours that whet our appetites for more.
While the bread was a little too chewy — an unfortunate victim of letting our cameras eat first — the slightly sweet, yet tangy, housemade blend of spices was a vibrant highlight.
The bold, fiery, and unapologetically spicy kimchi sausage bun (S$11.50) was my companion’s top pick.
With a spicy chicken sausage, melted cheese, tangy kimchi, and a gochujang-mayo drizzle, it’s a punchy fusion of flavours that’s sure to thrill any spice enthusiast.
But if you can only manage wei la (mild spicy) — just like me — consider this a fair warning that your taste buds are in for a challenge.
Onto the sweeter side, the crispy sesame brownie (S$5) offers a classic fudgy base, topped with a generous crust of black and white sesame seeds.
As Hui Her puts it: “Sesame is so underrated.”
We totally agree. The nutty crunch adds texture and cuts through the brownie’s richness, making it a treat that’s refined, yet still satisfying in its own way.
It’s not too sweet either — the kind of dessert that’s sure to win over my parents and the older crowd.
There’s also the Hokkaido cheesecake (S$8.50) that stands out for its light and creamy texture, thanks to the use of Hokkaido cream. It’s not your typical gao (thick) cheesecake that some might expect, but it still delivers a velvety bite and a truly buttery biscuit base.
The key lime pie (S$7) is equally impressive, too, striking just the right balance of tanginess and sweetness. It’s zesty and deeply addictive, so much so that we polished it off almost immediately.
From bold bakes to heartfelt hospitality, The Weirdoughs is surely a slice of joy in the heartlands, especially for those who are bakery-hoppers!
For the latest eats, read more about the mobile coffee cart Genista Lane Kopi and Tong Le Private Dining’s refreshed menu.
Thurs 10am - 7.30pm
Fri 10am - 7.30pm
Sat 8am - 3pm
Sun 8am - 3pm
- Serangoon
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
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