Starter Lab

Ginormous pain au chocolat, largest I’ve ever seen!

this looked soooo decadent but the cheese hardened real quick and it’s honestly really pricey.

the rosemary sourdough tasted really good though they can go easy on the toasting of the crust it’s so hard pls I needed a SAW.

the jam top up was worth it because it made the sandwich less plain!

idk how mascarpone is supposed to taste but it’s light and like...butter? like buttery AF. omg so creamy and with the honey so sweet and crushed walnuts against that creaminess ooo yumyum might actl come back for this. i also like that they added sea salt so the sweetness wouldnt be overwhelming

super flakey and buttery but a bit too hard and hard to cut through and bite. cinnamon flavour could be more pronounced as well. sugar top added crunchy though

Rosie Mascarpone ($16)
We had the Rosie Mascarpone ($16) which totally blew my mind in terms of the flavour combination and texture. The rosemary sourdough toast had a nice tang and texture to it, pairing well with the generous spread of housemade mascarpone topped with roasted pistachios and rose petals. The finishing touch of raw honey gives it a nice overall sweetness without being cloyingly sweet. It was such an enjoyable toast experience that I am thinking of replicating it at home with the same sourdough toast.

📸 & ✍🏻 by Tastemaker Julius Lim

Unlike the usual banana bread which are soft and strong banana taste, Starter Lab’s is much a dense and moist sourdough using over ripe bananas as the natural sweetener.

So it is much a healthier choice without compromising the taste with other ingredients on it, such as the superfood flax seeds, molasses, dates and raisins.