HDB Bakery The Weirdoughs Opened By Ex-Michelin Restaurant Pastry Chef Sells Good Sourdough & Shokupan

The Weirdoughs is owned by Taiwan-born pastry chef Liu Yi Wen, 35, (left in main pic) and Singaporean baker, Au Hui Her, 30. Speaking to 8days.sg, they share that The Weirdoughs was initially envisioned as a neighbourhood takeaway bakery, but when customers began lingering over their pastries and coffee, they added more seats and expanded the menu to cater to the dine-in crowd.

With its sunny yellow shopfront, cute bready mascots, big glass windows and casual outdoor seating fashioned from beer kegs and planks, the vibe here is homely and unpretentious. “Both of us are very family-oriented, and we wanted the cafe to feel the same way – warm and welcoming, like our personalities,” explains Hui Her. She also came up with the name The Weirdoughs, a cheeky pun that captures their playful spirit.

Inside, a bright communal table anchors the space, surrounded by mismatched chairs and an open kitchen lined with racks of bread and pastries. Between the indoor setup and a few outdoor seats, the cafe fits about 20 diners.

Taiwan-born pastry chef with 8 years of fine-dining experience

Now a Singapore PR, Taipei native Yi Wen had studied Material Science at university back home, but discovered her true passion while working part-time at cafes during her college years. In 2016, encouraged by a family friend, she moved to Singapore to train in pastry-making at At-Sunrice.

She then spent the next eight years honing her skills in fine-dining establishments, from Joël Robuchon’s Singapore and Paris outposts, to renowned chef André Chiang’s now-defunct, two-Michelin-starred restaurant RAW in Taipei. Though she had little direct interaction with André, Yi Wen credits his right-hand man, chef Alain Huang, for shaping her approach to baking. “I met a lot of talented people [at RAW] and got to learn from them, including Chef Alain’s perseverance and dedication to his craft,” she says.

Love eventually brought her back here – she married her Singaporean partner last year – and in 2022, she crossed paths with Hui Her while working at Les Amis-owned confectionery chain Tarte by Cheryl Koh. Two years later, Yi Wen was appointed head pastry chef at one-Michelin-starred Italian restaurant Art di Daniele Sperindio. When the restaurant shuttered in 2024, Yi Wen finally had the chance to turn her energy toward building something of her own: The Weirdoughs.

Head baker holds a Master’s degree in bioengineering 

Opening a bakery was actually Hui Her’s idea. Just like Yi Wen, she didn’t start out in F&B – she studied bioengineering at the University of Sheffield, went on to complete a Master’s, and even joined a big pharmaceutical company’s management trainee programme, which included stints in Germany and Switzerland.

The experience, however, left her disillusioned. “The job wasn’t really what I envisioned. I loved science and research, but the reality was endless emails and small changes that took forever.  In the pharmaceutical industry, where regulations are very strict, each change can take 15 to 20 years, but I want it done now!” she laughs.

When the pandemic hit, she quit her job and returned to Singapore. Her parents weren’t exactly thrilled that she’d left a role with “very good pay.” “They weren’t supportive at first, but once they saw my hard work and passion [as a baker], they came around,” she says.

With no clear plan in mind, Hui Her simply knew she wanted to start her own business. She recalled a part-time stint at Baker & Cook before she attended university and the memory rekindled her interest in baking. She impulsively applied for a role at Tarte. “I really like their tarts,” she quips.

Hui Her later moved to artisanal bakery Baker’s Bench to specialise in sourdough, where her science background became unexpectedly useful. “Bread-making and bioengineering are actually very similar,” she explains. “You’re working with yeast, living organisms. You have to think about how to scale it, and the factors involved. It felt like a natural transition.”

As the idea of opening her own bakery started to take shape, Hui Her knew she wanted a like-minded partner. Her former co-worker-turned-friend Yi Wen, with a similar work ethic and creative streak, was the natural choice. The pair invested “over $100K” of their savings to open The Weirdoughs in July.

Why their menu is focused on breads

Although Yi Wen built her career in fine-dining pastry, The Weirdoughs’ menu features about 70 per cent bread. It’s a deliberate choice, she says, to stay true to their concept of being a neighbourhood bakery. “Bread is something residents can take home every day. Maybe in the future, when the team is bigger, we can explore more desserts,” she adds.

For now, Yi Wen is relishing the new challenge of running a business rather than crafting intricate plated desserts, while Hui Her spends most of her time at the ovens. Both are equally hands-on when it comes to R&D for the menu, and Yi Wen still personally bakes the handful of desserts available. The two run the cafe on their own, with occasional help from a part-timer.

Interestingly, there aren’t any tarts on offer, despite their shared stint at Tarte. “People have been asking for tarts!” Yi Wen admits with a laugh. “But not at the moment. If I serve tarts, I want them to be really special. For now, I’d rather keep desserts familiar and easy to enjoy.” Still, customers can sample her signature key lime pie, baked with a house-made biscuit base.

Taiwanese-inspired items suggested by S’porean baker

Some of the menu’s most eye-catching items, like the Taiwanese Breakfast Burger, made with scallion focaccia as a nod to cong you da bing (pan-fried scallion pancake, a popular street snack in Taiwan), and the Tea Egg Sandwich, actually came from Hui Her. We tease her for ‘stealing’ Yi Wen’s Taiwanese roots, but Hui Her laughs it off: “I just like Taiwanese food, and we wanted the menu to reflect both our backgrounds”.

They’ve also dabbled in Singaporean flavours for their seasonal items, including Cai Poh (preserved radish) Sourdough – inspired by fried carrot cake – and Peanut Muah Chee Toast for National Day last month.

Even aunties are loving their sourdough bakes

With limited seating, weekends are almost always packed. About 80 per cent of customers choose to dine in, so Yi Wen says they’ll gradually add more seats, “taking it step by step” to keep up with demand.

The crowd is a mix, ranging from younger cafe-hoppers to aunties and uncles from the estate (PS: the bakery accepts CDC vouchers). Hui Her admits she was surprised by how well their sourdough has gone down with the seniors. “I thought it might be too tough for them, which was why we added softer shokupan (Japanese-style milk bread),” she says. “But the sourdough loaves are still our best-sellers.”

Currently, the pair are looking to streamline the regular menu to make operations more manageable. Thankfully, the creative monthly specials will stay – that’s something Hui Her insists on. “It’s what keeps things fun for me,” she shares with a grin.

Corny Miso Sourdough & Nori Bonito Butter Set, $10 (8 DAYS Pick!)

Offered as a slightly discounted combo (the same sourdough loaf is $7 and butter $3.50 a la carte), this rustic bread boasts a sturdy crust and a tender, chewy crumb with a pleasant fermented tang, though the miso flavour doesn’t quite come through for us. What does stand out: the generous pockets of mozzarella cubes and juicy bursts of sweet corn, which make every bite a mix of chewy, crunchy and creamy. The bread is satisfying on its own, but paired with the savoury, umami-rich nori bonito butter, it becomes irresistible. Only available till end Sept. 

Houjicha Chocolate Shokupan, $7 per loaf (8 DAYS Pick!)

Soft, pillowy and delicately sweet, this shokupan is part plain Japanese milk bread, part houjicha-flavoured. The roasted Japanese green tea lends an earthy, slightly nutty undertone, restrained enough to let the natural sweetness of the plain bread come through. A ribbon of chocolate swirled through the centre adds richness without overwhelming, making this loaf especially easy to devour slice after slice.

Taiwanese Breakfast Burger, $12 (8 DAYS Pick!)

The crusty scallion focaccia, speckled with sesame seeds, cleverly echoes cong you da bing, the crispy pan-fried scallion pancake popular on Taiwan’s streets. Stuffed with a thin slab of peppery pork chop (that could be juicier), fried egg and crisp lettuce, the flavours are kept light and clean, making this hearty number filling without veering too heavy.

Tea Egg Mayo Sando, $10

This hefty sando comes with creamy egg salad spiked with scallion and nori powder, and a whole hardboiled tea egg – braised with five-spice and Taiwanese hongyu black tea (known for its malty, cinnamony notes) – that adds depth and aroma. Fresh cucumber slices cut through the richness. Served on thick, fluffy plain shokupan (also available a la carte at $6 per loaf), it’s both inventive and familiar.

Kurobuta Ham & Gruyere, $8

Thick, savoury slices of ham and melted gruyere are snuggled in a flaky croissant, with a swipe of mustard mayo that ties it all together with a gentle tang. It’s perfectly serviceable if you’re hankering for a classic croissant ‘wich.

Cinnamon Brown Sugar Knot, $5 

Baked to a deep, bronzed hue, this tightly twisted knot shows off the layers of a well-laminated pastry – crisp and slightly caramelised on the outside, with soft, buttery insides. The cinnamon flavour is present but not overpowering. A no-frills pastry that delivers.

Key Lime Pie, $7 (8 DAYS Pick!)

A standout. The thick house-made digestive crust is coarse and crunchy, and a touch less savoury than the usual store-bought versions, which sharpens its contrast with the smooth, tangy lime filling. Capped with a swirl of whipped cream, it’s zesty, refreshing, and simply well-executed.

Dango Hokkaido Cheesecake, $9.50

One of the more elegant items on the menu, this cheesecake is made with rich Hokkaido cream cheese for a smooth, luscious texture. Studded with chewy dango (Japanese rice dumplings) and drizzled with a glossy soy sauce caramel, it plays sweet against savoury with a faint bitterness. A good pick if you’re after something different – though for a classic fix, we’d suggest the plain cheesecake instead.

Hot Earl Grey Latte, $6

Fragrant and comforting, with the tea’s floral notes mellowed by creamy steamed milk. Pairs well with the cafe’s lighter pastries.

Iced Flat White, $6

Pulled with a robust espresso base from Allpress beans, this smooth and well-balanced chilled flat white is good alongside hearty sandwiches or sourdough loaves.

Besides breads and pastries, the cafe also stocks teas that Yi Wen personally sourced from Taiwan, along with coffee beans from New Zealand-based Allpress Espresso – the same coffee served in-house.

The details

The Weirdoughs is at #01-10, 211 Serangoon Ave 4, S550211. Open Mon, Thur & Fri 10am-7.30pm; Sat & Sun 8am-3pm. Closed on Tue & Wed. More info via Instagram.

Photos: Dillon Tan

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