New Bakery Cloudmills Grills Unagi & Pork Belly Over Binchotan Charcoal For Its Shio Pan

MasterChef SG S1 runner-up is Cloudmills’ baking consultant

Genevieve helped develop five core bakes for Cloudmills: doughnuts, sankaku salt bread, madeleines, laminated pastries and shokupan. There are more than 25 sweet and savoury items offered daily.

“The bread has to stand confidently on its own, without depending on elaborate fillings or toppings,” she explains. “Once the foundations were right, the team could build products that felt original and specific to Cloudmills.”

Restaurant dishes reimagined as savoury bakes

Cloudmills takes what it calls a “restaurant approach” to its savoury bakes.

Each creation combines proteins, sauces, pickles, herbs and condiments to form what the team describes as “a dish in a bread”.

Bincho charcoal-grilled seafood and meat on shio pan

For instance, the Unagi Moon ($7.20) features a triangular seeded shio pan filled with tamagoyaki, soy-marinated egg yolk and unagi grilled over binchotan. It is finished with shichimi pepper.

The bread is crusted with sunflower and pumpkin seeds, as well as white and black sesame seeds.

Meanwhile, the Banh Mi ($6.90) shio pan is stuffed with lemongrass pork belly, chicken liver pâté, pickled vegetables, fresh herbs and garlic mayo.

There is also the Yasai Sausage ($5.90) shio pan featuring grilled sausage, zucchini ribbons, pickled onions and aji verde, a Peruvian-style green chilli sauce.

The unagi, pork belly and sausage are grilled to order over binchotan before the bakes are assembled.

Nama doughnuts with fruit and mascarpone cheese

For something sweet, the Mango Mochi ($6.90) stars an oval nama doughnut wrapped in chewy mochi skin and filled with fresh mango cubes and mascarpone cheese.

“Nama” means “fresh” in Japanese. Compared to a conventional doughnut, a nama doughnut typically has a softer pillowy texture.

The Blueberri Ever ($4.90) pairs a doughnut with blueberry, mascarpone and thyme.

Cloudmills also offers two Spanish tapas-inspired savoury doughnuts. The Pan Con Tomate ($6.90) is topped with a punchy tomato-garlic spread, white anchovies and chives, while the Charcuterie Board ($7.20) combines salty prosciutto and creamy Brie with sweet fig jam and maple glaze.

Other bakes include the Matcha Ichigo ($6.20), a sweet roll combining matcha, strawberry and red bean, plus Kombu-chan ($3.50), a savoury madeleine filled with kombu cream cheese and dusted with seaweed powder.

Al fresco seating for 10 pax

There’s limited seating capacity for 10 customers in Cloudmills' al fresco area, furnished with beer crates, camping chairs and most importantly — fans — if you wanna enjoy your bread with a cup of coffee. A selection of hot and cold beverages will be added to the menu at a later date.

Japanese restaurant to come

Behind Cloudmills’ bakery lies a soon-to-be-opened eatery called AO, another concept by Cloud Restaurant Group.

AO will serve contemporary Japanese-inspired sharing plates.

Although videos offering a glimpse of the dining room and its dishes have surfaced on social media, AO has yet to officially open. It’s slated to launch in September, with its opening date and menu yet to be announced.

Cloudmills is located at #01-01, 1 Claymore Dr, S229594. Open daily, 11am–7.30pm or until sold out. Last order at 7pm. Walk-ins only. More info via Instagram.

Photos: Cloudmills