Baker & Cook’s newest outlet at Dempsey is a casual eatery with breakfast bites, hearty dishes, and deli grub


Baker & Cook has been around since 2012, serving up fresh bakes and deli grub, but its tenth and latest outlet expands the dine-in menu to include small plates, hearty dishes, and breakfast bites. Surrounded by the quiet greenery of Dempsey, the eatery sits amongst the F&B concepts at Core Collective, next to Barre Lab, Yoga Lab, Swish Swimming, and sister brand Plank Sourdough Pizza.

Both names are, of course, the brainchild of baker Dean Brettschneider, and the secluded spot means more space for furry friends and little ones to run around, especially at the outdoor play area.

The bakery has been open for just two months, and already it’s attracting a flock of customers even on sleepy weekday afternoons. It’s not hard to see why, though. The floor-to-ceiling glass unit is casual yet chic, with a 12m-long counter displaying temptations like pastries, pies, sausage rolls, bread loaves, tarts, and salads. If we ran with the Ladies Who Lunch crowd, we’d be sipping our mid-day coffees here, too.

Dutch baby pancakes. Photo: Baker & Cook

For the lucky few who don’t have to beat the morning rush to work, join the breakfast club here to dig in to the likes of chorizo hash ($20), nut-free maple and cinnamon granola ($15), or eggs benny ($17). Or start your day sweet with the Dutch baby pancake ($22), a thin, crepe-like cinnamon base prettily sprinkled with dots of lemon curd, maple Greek yogurt, berries, and Earl Grey poached pear.

Turkish eggs. Photo: Baker & Cook

To try something new, the Turkish eggs ($20) creation is an intriguing one made of whipped Greek yogurt, poached eggs, and Aleppo chilli butter. It might take your taste buds a minute to adjust to the warm dish and its creamy texture, but you’ll be fully dipping the (outlet-exclusive) slices of sprouted wheat sourdough into the bowl in no time.

The menu also offers small plates like miso glazed eggplant ($16) and corn fritters ($16), the latter of which has a lovely mix of textures and flavors from the pan-fried corn, spring onion, and coriander patties, the smoky bacon slices, and the house-made jam spiked with chilli, pepper, and vinegar.

Blackened corn barley risotto. Photo: Baker & Cook

For sharing, the large plates come in variations such as herb roasted chicken ($27), a light yet creamy blackened corn barley risotto ($25), and the rainy day comfort dish of Kuhlbarra Barramundi en Papillote ($28), a Thai-inspired recipe made with lemongrass, ginger garlic fish sauce, shimeji mushrooms, prawns, and puffed purple rice.

Sprouted wheat sourdough and Kuhlbarra Barramundi en Papillote. Photo: Baker & Cook

Other light bites to nibble on include “crowiches” (croissant sandwiches, $14), open-faced Danish rye sandwiches ($9.80), and treats you can only find at the Dempsey outlet, like rose and pistachio donut ($4) or chocolate and raspberry almond croissant ($4.90).

The drinks here strive for the healthier end of the spectrum too, with kombucha by Remedy Organic ($8.50), cold press juices ($7), organic sodas ($6), and smoothies ($9.50), as well as craft beers ($10.50) and New Zealand wines, should you visit on cheat day.

Plank Sourdough pizzas. Photo: Baker & Cook

Oh, and if you’re into Plank Sourdough Pizza’s offerings, the outlet next door offers everything from sweet to savory flavors, including a blue cheese pie ($14.50) topped with fig jam, caramelized walnuts, and balsamic glaze.


Bakery & Cook is at 30C Loewen Rd. 

6251-1098. Daily 8am-10pm.
MRT: Orchard

This article, Baker & Cook’s newest outlet at Dempsey is a casual eatery with breakfast bites, hearty dishes, and deli grub, originally appeared on Coconuts, Asia’s leading alternative media company. Want more Coconuts? Sign up for our newsletters!


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