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Posts tagged “wild rocket

Pizza con Prosciutto en Rucola – Parma Ham & Rocket Pizza

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We love Italian food, pizzas, pastas, salatas etc… Compared to French cuisine, I have described Italian food to be more down-to-earth and homely. Pizzas have always been one of our favorite things to look out for whenever we dine out. But it boils down to the usual few joints. One of our favorites is a pizza deli located along East Coast Road. What caught our attention initially was how they had named their pizzas after donnabellas, lady names like Arabella, Rebecca, Juliana, Vittoria etc. Our frequent order is Isabella, a simple Pizza con Prosciutto en Rucola, i.e. Parma Ham & Rocket Pizza. And this was precisely what I had for lunch today. Only this time, it is entirely homemade!
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Tiong Bahru Bakery @ Raffles City Singapore

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Over the last year or so, we saw several new patisseries and boulangeries coming up in Singapore. International names like Paul and Maison Kayser made it to our shores and  yet, we also saw several local establishments like Antoinette bloom. The latest new kid on the block is of course Laduree. But the one which garnered the most raves and truly worthy of the limelight is undoubtedly Tiong Bahru Bakery.

Yet another F&B venture after their incredibly successful Tippling Club and Skinny Pizza, the folks behind Food Collective under the Spa Esprit Group flew in the suave and dynamic Parisian boulanger Gontran Cherrier to helm this establishment. Born into a family of bakers and patissiers who passed down the know-hows of the trade from generation to generation, Cherrier subsequently received his professional training at l’Ecole Ferrandi, and then l’Ecole de Boulangerie et de Pâtisserie de Paris. Stints at l’Arpège alongside Alain Passard and later Lucas Carton with Alain Senderen, as well as the growing up experience in a family-owned boulangerie by generations of traditional bread makers help to shape and sharpen Cherrier to become what he is today. Yet interestingly, the bakery did not bear the “GC” label, umlike those in Paris as well as Tokyo. “Tiong Bahru Bakery” with a name unassuming and reminiscent of an old school confectionery which many of us here in Singapore may affectionately remember was thus born. But being rustic and nostalgic are hardly the hues and tones this artisan bakery exudes. Those who come in search of traditional kaya toast and egg tarts would be surprised… pleasantly surprised…
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