In an unassuming space along a row of ageing shophouses on Havelock Road, something exciting is brewing. A three-year-old sourdough starter is fed with flour and water daily, and fragrant, crusty loaves of bread are baked, tasted and gifted to friends, family, and anyone lucky enough to know their bakers… at least for now. These are the beginnings of Starter Lab Bakery, perhaps the most exciting boulangerie (slated to soft launch in August) since we discovered the pleasures of Bakery Brera’s cruffins and Firebake’s dense European-style sourdough loaves. 

This is the second outpost of the popular hole-in-the-wall bakery of the same name in Bali, and Starter Lab’s kitchen is helmed by a baker who trained at places like chef Thomas Keller 3-Michelin-star restaurant Per Se in New York, James Beard-nominated bakery Della Fattoria and Tartine Bakery & Café (lauded for its sourdough bread — its owners Chad Robertson and Elisabeth Prueitt won a James Beard award for best pastry chefs in America in 2008) in California’s Bay Area. Starter Lab is famous for its American-style sourdough breads, which is traditionally tastier than other sourdoughs because of its species of… well, bacteria. It’s also slightly less dense than a traditional French sourdough, and moister. The Singapore space will boast a kiosk where customers can buy coffee and bread to take away, along with a café area that will seat up to 35 people around a communal table and bars. When 8 DAYS visited in early July, the dining area was still under construction, though the spacious kitchen at the back was up and running. 

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