After the islandwide coffee culture which has brewed many fine indie cafés, a food culture of a different kind has been baking its way to the island. Yes, it's our dough.
Baker & Cook, the latest artisan bakery in town, started by Global Baker Dean Brettschneider has recently landed in Greenwood Avenue.
Besides offering bread and pastries which are baked fresh daily, the café also serves all-day breakfast, salad and a good selection of drinks.
Smoked Salmon Tartines ($12.95), served on signature Pain Miche Bread. Despite being freshly baked, the bread base was just too tough for my companion's jaws (and knife). I'm not a bread person, but I appreciated its unique chewy texture, which was tough on outside yet soft on the inside.
Her main, Eggs Benedict ($16.95), thought to be a safe choice, was, ehhh, came served on Pain Miche slices.
You know how bloated I was after the meal?
Seeing a La Marzocco's Linea in charge over at the brew counter, catching a morning cuppa seemed to be the only sane choice.
It was not sure what beans they used, but my Latte ($4.5) didn't really taste like a double-shot. Despite lacking the kawaii latte art I kinda looked forward to, the brew was nevertheless earthy and nutty, with a pleasant mouthfeel.
The tart shell of Rhubarb Frangipane Tart ($4.95) was very buttery and crumbled properly, and the frangipane not overly sweet. It was a pity that I couldn't taste much rhubarb.
What I like most about Baker & Cook is the rustic and relaxing ambience it is here to offer, which is really hard to come by if you don't drive. Will I return for more? Definitely!
Baker & Cook
77 Hillcrest Road
Sun - Thu, 7am - 8pm
Fri - Sat & eve PH, 7am - 10pm
6469 8834