New in Taman Rasa Sayang, The Bread Project promises a contemporary palette of craft and crusts to trust, by the friendly baking pros of PJ’s Kona Bakehouse and Butter & Spice.
Unique standouts include the Hojicha Mochi Terrine Bread, a dark bun decadently layered with hojicha terrine, mochi and cream cheese, pillowy-playful with a soft, stretchy chew. Other innovations introduced here include the Passionfruit Brownie Danish and Raspberry Rose Custard Bloom.
Shio pan seekers, bookmark The Bread Project’s salted sensations, irresistibly indulgent with thick fillings of taro and butter. More highlights span moreish mentaiko baguettes with mala chilli oil, meticulously fine-tuned for top-tier flavours and textures.
Also try airy-crumbed focaccia sandwiches such as the banh mi-inspired Vietnamese-Italian hybrid of lemongrass-grilled chicken, pickled carrots and radish, tall and triumphant in fragrant flatbread.
The Bread Project should become a neighbourhood favourite for hot lunches too, like lamb stew and shakshuka-style baked eggs. Pair with palmier-topped Einspänners, lusciously whipped.
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