Back by popular demand, Bakery 1946 has once again opened a pop-up store following its huge success and snaking long queues last year. The stall situated at Bugis Junction on Level 1 towards Intercontinental Singapore will be open for three weeks only (19 Feb to 10 Mar).
Made fresh daily by chefs and ingredients flown in from Korea, this year’s pop up retains crowd favorites like the K-Apple Bread and Sweet Potato Bread as well as introduces new items such as the ‘vegetable’ series.
Geek Fact #1: The first meal consumed on the moon was bread and wine when Apollo 11‘s Eagle lunar module landed on the moon on 20 July 1969.
Shaped like the actual vegetable and using real vegetables, not artificial flavoring, the breads don’t just look adorable but taste delish! Featured in the photo above – Garlic Manju ($3.90) is chewy and filled with sweet white bean paste filling, Corn Bread ($3.90) is filled with cream cheese and corn kernels, Carrot Bread (S$3.90) is a chewy goodness of cream cheese and carrot, Sweet Pumpkin Bread (S$3.90) is filled with a pumpkin and bean paste.
The viral K-Apple Bread (S$5.90/pcs or S$35.50 for a box of 6) is made using traditional Daegu red yeast dough and filled with real apples and cream cheese. The bread is soft and fluffy and the apple bits give a nice tinge of acidity to cut through the cream cheese.
Our verdict? It’s viral for a reason; it tastes as good as it looks!
Geek Fact #2: French toast was invented long before France even existed! The first known recorded recipe for French toast comes from Rome around 300 A.D.
Other picks include the Sweet Potato Bread (S$5.20/pcs or S$15.60 for 3) and Original Daegu Sweet Red Bean Bun (S$3.50). The Sweet Potato Bread is packed FULL of sweet potato paste with almost an 80:20 sweet potato to bread ratio. As for the filling in the Red Bean Bun, you can still see actual red beans in the paste which gives it a pleasant texture and not just red bean mush.
Don’t walk, run down, and get your hands on these loaf-ly breads. Crust me on this!
Linette lives by the philosophy “You are what you eat”, and loves finding out about the ingredients that go into a dish. Needless to say, she builds her trips around food, and is always on the hunt for that food cart, hole-in-the-wall joint or Michelin-worthy restaurant.
Natalie
