Woodlands Sourdough

1953 Wishlisted
~$10/pax
What We Love
  • Previously at Serene Centre, now at The Longhaus in Thomson
  • Few seats, prepare to queue on weekends
  • Bakes, sandwiches, great coffee by Cata
  • Cauliflower Pizza, Brownie, Donut, Babka

183 Upper Thomson Road
#01-03 183 Longhaus
Singapore 574429

(open in Google Maps)

Friday:
08:30am - 03:00pm

Saturday:
08:30am - 03:00pm

Sunday:
08:30am - 03:00pm

Monday:
Closed

Tuesday:
Closed

Wednesday:
Closed

Thursday:
08:30am - 03:00pm

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Reviews

From the Burpple community

There is always a long queue at Woodlands Sourdough after my pilates class so I was naturally rather curious about this hole in the wall bakery in the Thomson area and decided to check them out one morning when the queue was mercifully short.

For such a small space, I am constantly surprised by the amount and variety of pastries they churn out.

Kimchi and sourdough seem to be mismatch as they are both fermented ingredients. Surprisingly though the tangy kimchi and the subtly sweet and moist sourdough paired rather well. I also loved that they topped the pastry with scallions whose raw peppery flavour balanced the sour notes of the kimchi and sourdough.

I did find it rather pricey and a little niche for a neighbourhood bakery and sourdough is kinda a love it or hate it thing. That said, they seem to be doing rather well!

1 Like

Weโ€™ve always been curious about babkas, especially after watching vids of beautifully braided babkas in the past. This was their new babka flavour and we were stoked since it was matcha and black sesame <3! Unfortunately, the matcha flavours were overshadowed by the sourdough base and we wouldnโ€™t have known it was matcha if not for the colour. The black sesame swirl however, was pleasantly nutty and sweet, a breakthrough from just eating sourdough bread, but we do wish they were more generous with it.

We fell so thoroughly inlove with this bundt cake. The lemon flavour was a sour punch and cut through the sweetness of a bundt cake PERFECTLY. They use spelt flour which gave it an additional nutty oaty flavour which we really really liked. We even fought over the last bite of this!

Canโ€™t leave a bakery without getting their PAC! TBH it was our first ever sourdough based viennoiserie and we werenโ€™t expecting the texture to be so bread like (instead of butter and flaky). The use of natural yeast definitely developed a deeper and tangy flavour for the pastries but it probably wasnโ€™t really our thing :โ€)
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Weโ€™ve had and loved our fair share of sourdough cakes (buttertown!) and loaves before, and it was interesting to try sourdough viennoiseries, but it probably isnโ€™t for us ๐Ÿซ  guess weโ€™ll have to pass on the health benefits tooโ€ฆ๐Ÿคง More misses than hits but we forsee ourselves coming back for their bundt cake and sourdough loaves in the future

There is a hit and then there is a miss! This one falls into the latter category. The bialy supposed to be the healthier version of bagel with its lighter texture. Somehow it's quite chewy and greasy at the base. It could have had more desirable texture to have this bialy fresh out of the oven. However, when checking its oily base, I am not too keen to reheat and dispel it. The generous amount of sliced potato, onion & poppyseed gives a soft pat on my shoulder, maybe it's not my bialy day. ๐Ÿค”

2 Likes
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