Sourdough, Croissants, Bagels and More Artisanal Bakes Worth Waking Up For
There’s something comforting about the scent of bread baking at sunrise. In Singapore, the rush of the day often overshadows the ritual of breakfast. But for those who pause long enough to enjoy a hand-shaped croissant or a crusty slab of sourdough, the reward is undeniable.
At Two Bakers, mornings begin with the warm clink of trays and the hum of proofing dough. While we won’t spend too long talking about the café itself, it’s the kind of place that reminds you of the beauty in doing things the old-fashioned way—slowly, with care, and for flavour.
Sourdough Bread and Its Enduring Charm
Sourdough has seen a quiet resurgence. And no, we’re not just talking about lockdown baking trends. This humble loaf has been around for centuries, long before commercial yeasts, and its staying power lies in its character.
Made from a fermented starter of wild yeast and bacteria, sourdough bread isn’t something you can rush. The slow fermentation gives it a tangy depth and chewy crumb that factory loaves can’t replicate. It’s also easier on digestion, with many swearing it doesn’t bloat them the way mass-market bread does.
Look for loaves with blistered crusts, a chewy centre, and big, airy pockets. That’s the mark of well-fermented, properly proofed dough—one that’s been treated with time and respect.
Buttery Layers of Croissants Worth the Early Alarm
Let’s get one thing straight: not all croissants are created equal. Some are pale, limp, and flavourless. Others are flaky on the outside, soft inside, with that deep buttery aroma that makes you stop mid-bite.
A proper croissant takes three days to perfect. The layers you see? They come from laminating dough with cultured butter, folding it over and over until the layers are barely countable. Baked well, the outer crust should shatter at first bite, giving way to an almost elastic interior.
In Singapore’s bakery café scene, croissants have become a quiet status symbol. From pain au chocolat to almond-stuffed delights, these flaky pastries are no longer relegated to French patisseries alone. Many locals now consider croissants Singapore's brunch staples.
Bagels as the Chewy Understudy Turned Star
Once the domain of delis and New York diners, bagels are finally getting their moment here. And rightly so.
The best handmade bagels strike the balance between chewy and dense. They’re first boiled, then baked—creating that golden crust and tight interior. Done right, a plain bagel doesn’t need schmear, though no one’s stopping you from piling on cream cheese and smoked salmon.
What makes bagels special is their versatility. They can be dressed up for brunch or stripped down for a mid-afternoon snack. From sesame to cinnamon raisin, there’s no wrong choice—only bad bagels, and thankfully, those are becoming harder to find.
What Defines “Artisanal” Anyway?
It’s a word that gets tossed around a lot. But here, let’s keep it simple. Artisanal bakes are made by people, not machines. They rely on techniques that can’t be rushed or mass-produced. Doughs are hand-kneaded, rested, shaped, and baked with intent. Bakers know the weather matters. Humidity, temperature, and timing all affect the final result.
But beyond technique, artisanal bakes tell a story. They reflect the baker’s mood, the ingredients in season, even the quirks of a tiny oven in the back of a shophouse. No two loaves are exactly the same—and that’s the point.
Other Worthy Mentions You’ll Regret Sleeping Through
While sourdough, croissants, and bagels may headline the morning show, let’s not ignore the scene-stealers:
Brioche
Soft, slightly sweet, and rich from an overload of eggs and butter. Brioche walks the line between bread and cake. Toast it. French toast it. Or just eat it straight.
Kouign-Amann
A lesser-known cousin of the croissant, this pastry is caramelised sugar and laminated dough folded into a buttery, sticky square/circle of joy. Get it early—bakers rarely make it in bulk.
Banana Loaf with a Twist
Not your grocery-store version. The best artisanal banana bread balances spice and sweetness, often with extras like dark chocolate chunks or crushed walnuts.
Galette
Freeform and rustic. A galette is like a pie that gave up on perfection and decided to taste better instead. Fillings range from fig and mascarpone to savoury mushroom and cheese.
Why People Are Willing to Wait in Line for Bread
It’s not just about the food. It’s about the ritual—standing in queue with other half-asleep strangers, watching trays of bread emerge from the kitchen, catching that first whiff of something warm and toasty.
These aren’t grab-and-go breakfasts. They’re the kind that ask you to slow down, sit a while, and notice what you’re eating.
And in a city like Singapore, where convenience often wins, this shift towards small-batch, hands-on baking is a refreshing change.
Supporting Small Bakeries Isn’t Just Feel-Good—It Tastes Better
Independent bakeries source better ingredients. They don’t cut corners. They don’t freeze dough for weeks or outsource to ghost kitchens. What you’re getting is made fresh by people who understand how a single degree in oven temperature can change everything.
Supporting these bakers means more than just good bread. It means the survival of traditions that stretch back centuries. It means choosing flavour over speed, craft over mass production.
Where to Begin? Try Something Different Next Weekend
If your usual breakfast comes in a plastic wrapper or from a vending machine, you owe yourself a real bite of something made by hand.
Next time you’re near Two Bakers, peek inside. We won’t give you a lecture on gluten strength or hydration ratios. We will just serve you something fresh, warm, and probably flaky in all the right places.
And if that’s not a good reason to get out of bed early, we don’t know what is.