Bali-based bakery Starter Lab has opened its first overseas branch on Havelock Road here in Singapore. This bakery-café is a collab between owner Min Siah and consultant baker Emerson Manibo, who has some impressive street cred having worked at NYC’s three Michelin-starred Per Se, Tartine Bakery and Della Fattoria.
The big draw at Starter Lab is the naturally-leavened, San-Franciscan style sourdough bread sold by the 1.2kg loaf or half loaf. The bread has been slow fermented and has the most unbelievable crust and depth of flavour. We love how you can sit up close to the action on a barstool and watch the bakers at work crafting the pastries or kneading the dough behind a glass-enclosed baking lab. Get a take-away umami Miso Baguette or Rosemary, Lemon and Sea Salt sourdough, or sit in the clean-cut café and munch on Posh Toasts. We recommend the creamy Honeyed Mascarpone, a perfect composition of crunchy seeded toast and soft fluffy creamy mascarpone drizzled with sustainably sourced honey, bee pollen, crushed walnuts and a sprinkle of black sea salt, or the more substantial Starter Lab 3 Cheese sandwich served with a crunchy house-made pickle. We will definitely be back!