I know of a few ardent foodies who have been waiting with bated breath for FireBake to open. To be honest, I've lost count of the number of times we've driven past the place ourselves to check if they've begun operations. Anyway, they have - yay! So we hustled down for dinner tonight, on their second day of business.
We started with the Firebake Bread Board because duh, it's a no-brainer to go with what Bing Leow, supportive wife of the chef-owner recommends.
All four breads: the rye, white, wholemeal and fruit were made from scratch in-house. And baked in their wood-fired, lava stone oven that was constructed brick by brick on the premises.
If I was forced to choose, I'd pick the white and the fruit as my faves. The former because basic never tasted so good, and the latter for all the gorgeous dried organic fruit within (I am already imagining how awesome it'd taste sliced thin and toasted).
Let's also not forget the show-stealing accompaniments of Norwegian salted butter and green-gold Greek extra virgin olive oil sprinkled with some sea salt. If these are not already kept under lock and key, I advise that course of action be taken asap.