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Not many 23-year-olds can say they have been personally praised by culinary legend Marco Pierre White for their cooking, and also run their own bakery. But Genevieve Lee (she goes by Gen) is exceptionally talented. The runner-up of MasterChef Singapore’s first season, she started her home-based business last August called Sourbombe. It’s a portmanteau for sourdough bomboloni, the puffy Italian doughnuts that are piped with various fillings like chocolate.

Gen’s flavours are more gourmet. Besides a plain Cinnabombe that’s simply dusted with cinnamon and sugar, the other bombolonis boast silky custard scented with delicate ingredients, like Burnt Honey & Sage Walnuts, Lavender Lime Mascarpone and Basque Burnt Cheesecake with blue cheese and cream cheese. The ‘bombs’ are fried in refined coconut oil for a less greasy finish.

Take it from us: the doughnuts are insanely addictive. The naturally leavened dough — fermented for 18 to 24 hours — is soft, chewy and a little denser than your average doughnut, with barely any tang when eaten freshly fried. Each bomboloni is stuffed with so much custard, it oozes out like lava when we bite into the doughnut. Seriously shiok stuff.

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