The Cult Bak­ers

Herworld (Singapore) - - FEATURE -

All the pizzas at The Bak­ery by Wood­lands Sour­dough are hand­made by hus­band-and-wife duo Nurhasanah, 39, and Chalith, 36 (both pic­tured above). Nurhasanah makes the dough, while Chalith turns it into pizzas. They do this once a week on Sun­days, serv­ing up just 40 made-to­order pies. The rest of the week, they make and sell

– as the shop name sug­gests – sour­dough bread, artisanal toast, cakes and cook­ies.

The cou­ple used to be en­gi­neers, but Nurhasanah de­cided to make bread her full-time busi­ness in 2015. Chalith first helped out, then left his day job af­ter they opened their Serene Cen­tre shop in Novem­ber 2016.

How did pizza come into the pic­ture? Well, the cou­ple are fans of the pies at Pizze­ria Mozza at Ma­rina Bay Sands. But as it was im­pos­si­ble for them to eat out all the time, they de­cided to make their own, pick­ing up skills from other home chefs on­line.

Their pizzas are sour­dough-based, with a tangy hint – that’s down to the wild yeast work­ing with flour and water to cre­ate the sour­dough. Be­cause it in­volves live cul­ture, each batch of pizza may taste different. The dough is re­frig­er­ated for about 24 hours be­fore it’s shaped into pizza bases. “If it’s well fer­mented, it’s bouncy and smells fruity like yo­gurt, not sour,” says Chalith.

They of­fer just five types of pizza, in­clud­ing margherita and mari­nara. All are veg­e­tar­i­an­friendly. Orders open each Wed­nes­day. You can place yours via What­sapp (+65 9487-4045). Be quick, as they’re usu­ally all booked up by Fri­day. You can try your luck and see if any are left on Sun­day, but don’t bet on it. They’re that good.

Whether it’s Pizza 2.0 or the clas­sic pie, these restau­rants have nailed it. Her World rounds up the best.

In Honour of “Pepe” – Blue La­bel Pizza & Wine This pie pays homage to the fa­mous clam pizza at Frank Pepe Pizze­ria Napo­le­tana in Con­necti­cut – one of Amer­ica’s old­est pizze­rias. The main dif­fer­ence? Blue La­bel’s ver­sion serves the lit­tle­neck clams...

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.