Baker & Cook

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It's not considered breakfast without a cup of coffee! Anyway, the Cappuccino was good and I like how it looks! A mini brownie is served along with it too.

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The almond croissant was not the best I had but was decent enough. I find that the flakiness is just right but it was too buttery.

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The Pain Au Chocolate is not bad and I also find that the flakiness is just right. However, it would be much better with more chocolate filling

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Most of the reviews on Baker & Cook commented that their carrot cake is a must-try(!) and really, it is the best slice of carrot cake I had so far!! The amount of cream cheese, which was topped with black sesame, dried apricot and pumpkin seeds, on the moist and dense cake was just perfect and too addictive! A pity that it is quite petite in size compared to elsewhere but quality over quantity anytime!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-11-20

Spending Per Head

$8 (Breakfast)

Recommended Dishes

Chris Seah

Level3

We already had a go at two main dishes for brunch at Baker and Cook (Eggs Benedict and Spanish Omelette), so this time, we came back for a little dessert! We ordered 2 slices of cake: a slice of carrot cake and a slice of blueberry cheesecake.Everyone online raves about their carrot cake, and they are absolutely right in doing so. It was simply a delight - it had a moist texture with a rich taste. The cream cheese wasn't too rich and complimented the cake really well and did not overpower the ta

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Everyone online raves about their carrot cake, and they are absolutely right in doing so. It was simply a delight - it had a moist texture with a rich taste. The cream cheese wasn't too rich and complimented the cake really well and did not overpower the taste of the carrot cake. It was really decent and worthwhile for the price of $4.50 per slice.

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The blueberry cheesecake was average and decent, and not too sweet. Although a bit small for a $5 slice, it was satisfying and the portion of fillings and toppings was generous and really made my day. I've heard that the lemon tart is another excellent buy and worth the visit, so maybe I'll try that the next time I visit!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-09-08

Chris Seah

Level3

Brunch places seems to be popping up everywhere in Singapore these days, and we tried Baker & Cook at their Bukit Timah location recently! We ordered 2 dishes: Eggs Benedict and the Spanish Omelette. The spanish omelette is basically an omelette with spinach, peppers, spicy chorizo and cheese and it comes served with 2 slices of Baker & Cook bread. Its a sinfully pleasing dish, with a huge portion of fillings in the omelette and a lower proportion of cheese. The bread that came with it was tasty

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Brunch places seems to be popping up everywhere in Singapore these days, and we tried Baker & Cook at their Bukit Timah location recently! We ordered 2 dishes: Eggs Benedict and the Spanish Omelette.

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The spanish omelette is basically an omelette with spinach, peppers, spicy chorizo and cheese and it comes served with 2 slices of Baker & Cook bread. Its a sinfully pleasing dish, with a huge portion of fillings in the omelette and a lower proportion of cheese. The bread that came with it was tasty as well and completed the meal.

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Eggs Benedict is fast becoming popular in Singapore, and Baker and cook serves a decent Eggs Benedict. Order it with salmon and you will be rewarded with an excellent meal. The poached eggs are great and when mixing the yolk with the salmon and bread, the combination is literally happiness in your mouth. The hollandaise sauce of courses adds to the delight and mixes in well with the eggs, salmon and bread.

Do note that the menu items are a bit pricey, and its quite a long walk to Baker & Cook from the nearest bus stop if you don't have a car. Seats are few and its always pretty much full during meal times so do come early or prepare to wait patiently!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-09-07

Spending Per Head

$20 (Breakfast)

The Chosen Glutton

Level4

124

Nestled in the sequestered neighborhood of Hillcrest, Baker & Cook prides itself Singapore’s only true artisan bakery and foodstore chain. Helmed by Global Baker Dean Brettschneider, the cafe does not only serve up a wide array of artisan breads, pastries, hot items, and cooked items, their own-brand range of items like jams, cookies, and chutneys are also on sale. It proves to be pretty popular amongst dwellers of the area. Baker Dean has had over 25 years of experience, and also the man behind

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The inner core of Baker & Cook is a communal table that can sit about 10. And that is essentially it, save for the 2 bar-top window-facing seats. On the other side of the glass panels lies some 7 – 8 tables that can sit about 3 – 4 each. So it really isn’t the most spacious and comfortable cafe to laze. However, the crowd (of expats), and the low-ceiling makes it feel like a home away from home. I wasn’t too much a fan of their indoor seating, however, due to its loud coffee-maker + machines’ noises.

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Latte ($5+) :: Allpress Espresso coffee is used, for the first time in Singapore, at Baker & Cook. However, it failed to impress and was average-tasting at best.

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Pastries :: I went momentarily out of hand when I saw the whole stretch of pastries set behind the counter. If it had been the kind like in bakeries where you self-service your breads and pastries, my wallet might not have been able to withstand it. It was much to my surprise that I found the Pecan Tart ($5.70+) the most satisfying. It is not overly sweet and the portion of pecans was generous. I also liked the Caramel Brownie ($5+) quite a bit, though only because I’m a huge sucker for caramel. It comes in an especially big portion, and though it was rather tough a brownie, it was still fine.

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It was the first time I had a Lamingtons ($5+). It sounds very English to me, but is actually of Australian origin. It’s a pretty cube of sponge cake coated in a layer of chocolate icing, followed by dessicated coconut. I thought it was unmemorable though, in that the flavors were very light. The Chocolate Croissant ($3.30+) was ordinary; nothing to yell about, while the Sweet Scone ($4.20+) was too dry for my liking.

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Salmon Quiche ($9+) :: Though slightly expensive, I still quite like it. The crust was crumbly yet hard enough to make a mark, and the sufficiently-topped savory salmon completed the experience. Quiches tend to be cloying very quickly, but I did not have a problem this time round; I guess it was good that the cheese wasn’t too overpowering and dominant.

Eggs Benedict Bacon ($17+) :: Ready your phone and take an instavideo right from the start, because it is going to be needed, anyway, to neutralize the otherwise slightly tough bread that the poached eggs sit on. The bacon is the crispy and hard ones – not my cuppa’ tea. The eggs were pretty good though, well-flavored and perfectly cooked. I thought it is again, slightly overpriced though.

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It was a rainy weekend morning while I was there. Consequently, brunch at the cafe felt seemingly better. Service was pretty alright, nothing to complain / rave about. Pastries were largely at least of average standard, though not crazy-wow enough for me to head back to the secluded neighborhood without private transport. If you’re up for an adventure and in search of ‘hidden gems’, Baker & Cook passes as worthy.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Spending Per Head

$18 (Breakfast)

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gninethree

Level3

Opened by New Zealand celebrity baker and cookbook author- Dean Brettschneider, Baker N Cook joins the ranks of international bakeries such as Maison Kayser and Paul Bakery that have recently opened their flagship store in our sunny Singapore in the past few months.Nestled among the restaurants and shops of Greenwood Ave, Baker N Cook blends in so beautifully with its surroundings at the junction of Hillcrest Road and Greendale Ave that you would almost miss it if you were not looking for it.Thi

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Opened by New Zealand celebrity baker and cookbook author- Dean Brettschneider, Baker N Cook joins the ranks of international bakeries such as Maison Kayser and Paul Bakery that have recently opened their flagship store in our sunny Singapore in the past few months.

Nestled among the restaurants and shops of Greenwood Ave, Baker N Cook blends in so beautifully with its surroundings at the junction of Hillcrest Road and Greendale Ave that you would almost miss it if you were not looking for it.

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This artisan bakery/foodstore/cafe displays its wide variety of pastries, breads, pies and cakes on the counters, tempting you even before you walk through the glass doors. Freshly baked croissants, meringues and muffins are just some of many goods offered as part of their handcrafted signature range amongst others which include jams, chutney and granola which are packaged for easy takeaways. Get ready for a carb-laden morning/afternoon when you get here because you will definitely be spoilt for choice!

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Between the four of us, we first ordered the Pain Au Chocolat $3.10 which was crisp, buttery and well-flaked. Unfortunately, being a chocolate croissant, I would have appreciated a little bit more chocolate inside and it would have been perfect if this was served still warm from the oven.

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The Lemon Tart $4.95 came highly recommended by many and it delivered. The crust was not too dry and had just the right amount of butter to pastry ratio. The lemon curd filling was the right balance of sweet, tangy and sour with great texture. It was truly delightful watching the filling spill out so smoothly when cutting through the crust.

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The Baker & Cook Freshly Baked Bread & Croissant Selection $9.95 was served in a country style bread basket. There were 4 different types of breads pre-selected for you, together with butter and jams as accompaniment. Honourable mentions go to the mini croissants and walnut bread!

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Overall, there have been a couple of hits and misses here at Baker N Cook. But in all honesty, I am envious of the residents around the Greenwood Ave and wished that this bakery was around back in the day when I was in NJ because I would be here every other day buying a loaf of bread or a pastry for a treat.

It's safe to say that Baker N Cook does great bread, croissants and pastries and I will be back for a takeaway soon!

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-06-19

ikuan

Level2

If you like bread, then Baker & Cook would be a good recommendation. Situated in the midst of the private housings in Bukit Timah, this is definitely a nice place to visit for a quiet brunch or afternoon tea.The Deluxe Granola is quite filling for just one pax, so I would recommend for 2 to share. Coupled with the Toast of the Day, the brunch set is more or less complete. A must try is their home-made jams.

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If you like bread, then Baker & Cook would be a good recommendation. Situated in the midst of the private housings in Bukit Timah, this is definitely a nice place to visit for a quiet brunch or afternoon tea.

The Deluxe Granola is quite filling for just one pax, so I would recommend for 2 to share. Coupled with the Toast of the Day, the brunch set is more or less complete. A must try is their home-made jams.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-08-05

Spending Per Head

$25 (Other)

Chubby Botak Koala

Level4

176

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Baker & Cook is an European style Artisan bakery, brainchild of Kiwi origin Global Baker Dean Brettschneider. Born in New Zealand, Celebrity Global Baker Dean is citizen of the world, with working experience spanning from his native New Zealand, Europe, USA, Britain and Asia. Baker & Cook in Hillcrest Road is his first outpost in Singapore with the vision to expand a couple more bakeries in Singapore heartland should the opportunity arises.

When you step into Baker & Cook, you can see the bright, warm, modern but with slightly rugged finishings. Designed by top architecture firm in Singapore, Ong & Ong, the design drew inspiration from the breads texture, grains and crumbs. The products such as bread, cake, tarts, cookies, quiches, sandwiches or salads are proudly displayed on the counters and shelf in the restaurant. There is a humongous wooden dining table inside the restaurant for indoor dining and lots more table and chair for the alfresco section.

Eggs Benedict ($19) this is the main reason that I came here for. Two poached eggs, laid on two slices of Pain au Levin (White sourdough) bread, topped with hollandaise sauce with generous glaze of balsamic vinegar and chilli oil. You can choose bacon or salmon as the topping. The eggs are cooked to perfection, with the yolk ooze out when you break the eggs. The sourdough is firm but light with crispy edge, managed to absorb the egg yolks and hollandaise sauce. The balsamic vinegar and chilli oil act as the counter balance against the richness of the sauce. Yummyyy!!

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Next come the Pancake Stack ($17) served with compote of caramelized apples, Greek yoghurt and lashing of homemade toffee sauce. The pancake is quite generous in size. Although the pancake is moisty, the natural apple compote with cinnamon powder and greek yoghurt made the dish slightly sour and dry. Personally, it is not to my liking, but the Little Devil's ('LD') liked it.

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LD also ordered sausage rolls with salad for her main dish. It was reheated, with a nice crispy texture on the outside and moist filling on the inside. Again, I am a meat pie person rather than a sausage roll, so I just endorse her opinion that it is good.

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As a little greed sips into our marrow, we also ordered Baker & Cook Freshly Baked Bread & Viennoiserie Selection ($10). They are served with butter and three type of homemade jams (marmalade, mixed berries and blackberries). The jams are natural and not too sweet, as I used them to help me finished my share of the slightly dry pancakes. The whole bread basket basically went to a paper bag and brought home for the satisfaction of family members at home.

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The service staff here is friendly, good and efficient. However, just like the common practice in may café or food establishment in Singapore, you actually have to place your order in the counter and make payment first before you can enjoy your food.

Overall, we are glad that Baker & Cook brought European Atrisan Bakery to Singapore to satisfy the well-travelled food lover Singaporeans. They have some many delicious, yummy looking products, we just find one visit to this place is just not enough. We want to try the cake, croissants, bombolini doughnuts, cakes and many more. “We'll BE BACK!!!” Bon appetite!

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For the full review and phots of Baker & Cook, click or copy the link below to your brower:
http://www.chubbybotakkoala.com/2013/07/baker-cook-getting-to-know-artisan-bread.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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mycc

Level4

217

"Passion is our main ingredient" - Baker and CookA line that caught my attention upon entering the bakery, I like the friendly and relaxing atmosphere I got once I stepped in. Perhaps it's the air of Hillcrest, where time is well spent on relishing in good tea-time breaks, catching up with quality conversations over a cup of good old coffee.I was told that such bakeries are everywhere in Aussie and New Zealand and the founder actually came from Auckland! With much accolades to his name, it built

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"Passion is our main ingredient" - Baker and Cook

A line that caught my attention upon entering the bakery, I like the friendly and relaxing atmosphere I got once I stepped in. Perhaps it's the air of Hillcrest, where time is well spent on relishing in good tea-time breaks, catching up with quality conversations over a cup of good old coffee.

I was told that such bakeries are everywhere in Aussie and New Zealand and the founder actually came from Auckland! With much accolades to his name, it built up a lot of hype prior to tasting their products and I naturally had high expectations.

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Right upon stepping into the bakery, I like how the walls are made of mirrors to give the place an expanded look and somehow it gave me the impression that the handling of food was made very transparent to the customers.

Also, check out the wide variety of bread loaves at the counter!

It probably looks like egg tarts with 2 streaks of chocolate decoration. I was pleasantly surprised by the refreshing burst of flavour upon my first mouthful, and it was an immediate addiction! The crust was of the right thickness, wasn't too sticky yet was able to hold on to the lemon paste without making a mess out of the crumbs. The lemon paste was SO good, having a rich sour taste to it at the first bite, yet leaving a sweet aftertaste. The paste had a very fine texture and it was great for me who wanted a break for my jaws (after eating too much). For those who are turning your noses away at the thought of extremely sour and acrid taste, don't worry, it wasn't as overpowering as the one I tried at Maison Kayser. It's good for those looking for a slight refreshing twist after having sugar overdose from all the desserts.

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A really small and unique pastry, it was my first time trying Caneles. Originating from the French, it is supposed to have soft custard centre, infused with rum, covered with a thick caramelised crust. I liked the thick crust where it gave a very chewy texture and the caramel coating wasn't too sweet. The inside, however, tasted alot like kueh and didn't have any signs of rum at all.

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