Your trip down to East Coast is no longer just for barbeque gatherings and cycling adventures because Firebake Woodfired Bakehouse & Restaurant is serving European dishes and a collection of woodfire-baked sourdough bread. The bakery is by 25-year F&B veteran Konstantino Blokbergen, whose maternal grandfather was a baker in Greece. He trained in French cuisine at the three-Michelin-starred Restaurant Fredy Giradet and is also responsible for bringing in the first Joel Robuchon restaurant to Sentosa.
The rustic European bakehouse is like an upscale version of a neighborhood bakery, complete with textured wood furniture and vintage tableware. They are also the first in Singapore to use full-scale woodfire bread ovens—the two of them were built in-house over six weeks.
They pride their restaurant as “back to basics” and use the old-school bread making technique—natural leavening. The concept continues to the ingredients—flour is mostly from Western Australia, salt is non-processed and water is filtered by a Swedish Nordaq Fresh water filtration system.
On the menu are sandwiches, salads, stews, grilled and smoked meats and baked desserts, all served in small plates or portions (except for desserts). Highlights include chicken liver pate with four spices ($12), cured Norwegian salmon with bread crust, dill, leek and pickled onion ($25) and heirloom tomato, accompanied by pickled cucumber, feta and oregano ($17). Save your stomach for the unusual dessert with peach and vanilla Lievito Madre Puro Latte ice cream and rye chips ($12).
For drinks, they have coffee blends from Jimmy Monkey and from Made Cold, they have nitro coffee, a super cold draught brew ($6), craft beers ($7-10) and wines like Terra de Lobos from Portugal ($10 a glass, $50 a bottle) and McHenry Hohnen Tiger Country from Australia ($100 a bottle). If you are into neither of the above, you can also have sparkling water or freshly squeezed juice.
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