Sourdough’s rise can be traced back to a mix of pandemic boredom, baking influencers, and an oddly charming wave of “day 1 vs day 10 of my starter” social media updates. And with Singapore’s strong café scene and appetite for artisanal food, sourdough slipped right into the local food scene. Local bakers embraced fermentation enthusiastically, some even hand-carrying mother starters across borders. Whether you like it tangy and rustic, soft-chewy and mild, or bold with flavours, this is your passport to the best sourdough Singapore is serving right now.
Unlike regular bread that depends on commercial yeast, sourdough uses a natural starter made of just flour, water, time, and wild yeast and bacteria (they’re friendly, I promise). What’s fascinating is that no two sourdough starters are ever the same. Environmental conditions like the temperature of your kitchen, the type of flour you use, and even the water quality influence the microbial balance of the starter. A cooler fermentation tends to encourage lactic acid, resulting in milder, buttery tang notes, while warmer fermentation favours acetic acid, responsible for that sharper, vinegar-like punch.
Beyond flavour, sourdough’s long fermentation process brings genuine nutritional benefits:
Choosing sourdough can feel intimidating, but the basics are simple:
From hulking wood-fired loaves to delicate seeded creations, here are Singapore’s sourdough favourites. Each one offering a slightly different interpretation of the sourdough craft.
Small loaves, big flavour, zero shortcuts
Mr Kneady is one of those places that reminds you how much craft can come out of a hawker stall. What makes Mr Kneady especially unique is their 250g sourdough loaves, a size far smaller than the typical 600g boules you find elsewhere. It’s a practical idea that caters perfectly to individuals, couples, and anyone who wants good bread without ending up with more than they can finish. The flavours are fun and super approachable: Walnut, Cranberry Turmeric, Whole Wheat, and the OG White loaf. His sourdough pizzas are another draw. Using the same fermented dough, they bake up pizzas with a gentle tang and crisp bite. The Arlandria, topped with a trio of cheeses, is rich without being heavy, while the Art of War dessert pizza brings together fruit, streusel, and caramelised white chocolate for something surprisingly balanced and fun. It’s clear the stall isn’t just about baking bread; it’s about exploring how sourdough can be used in different forms.
Location: Bedok Marketplace, 348 Bedok Road, #02-24, S(469560)
Opening hours:
Bold bakes built on slow, honest fermentation.
Microbakery is one of those places where the sourdough really speaks for itself. Their whole identity began in a tiny Serene Centre shop where the team baked everything small-batch and hands-on. Their sourdough loaves are slow-fermented for about sixteen hours and baked at high temperatures to get that signature dark, caramelised crust. The flavour is deeper than your average bakery loaf! You taste the grain, not just the fermentation. That’s because Micro works with sustainable flours and even pioneered a single-origin wheat programme in Singapore.
Their brunch tartines, especially the Green Goddess with avocado and dukkah, sit on thick slices of freshly baked sourdough that hold up beautifully without getting soggy. The bread is soft enough to bite into comfortably, but sturdy enough to carry toppings. Seasonal bakes like Hot Cross Buns or special-edition breads also follow the same “micro” philosophy: small batches, fresh daily, and no compromises on flavour.
Location: Serene Centre, 10 Jalan Serene, #01-03, S(258748)
Opening hours:
American-style sourdough with Bali-born roots
Before their loaves ever landed on our shelves, the brand started in Bali as a tiny bread studio built on pure experimentation. Their sourdough style leans on the lighter, more open-crumbed, and noticeably more acidic than the classic European loaves most bakeries here produce. That sharper tang is intentional, it’s what gives their bread its signature punch. Starter Lab offers two classic loaves: Country Sourdough and Seeded Wheat. The Country Loaf is that go-to bread you can throw anything at: smashed avo, grilled cheese, olive oil, you name it. The Seeded Wheat loaf, coated in black and white sesame and sunflower seeds, has a nutty aroma that just hits differently.
They’ve always been known for bold flavours, creative combinations, and a fermentation style that leans into acidity rather than softening it. These days, Starter Lab doesn’t run a physical bakery here anymore, but you can still get their bakes through Little Farms, which continues to stock their loaves. So while you can’t queue at their old Havelock shop, you can still bring home the bread that put them on the map.
Available at Little Farms Grocer islandwide
Everyday sourdough done consistently and simply
Baker & Cook’s sourdough is all about classic, no-nonsense craftsmanship. It leans mild on acidity, making it an easy everyday sourdough for people who don’t want something too sharp. The crust is evenly baked, the crumb is soft with just enough chew, and the loaf holds up well whether you toast it, grill it, or load it with toppings. They also produce sourdough bagels, made with the same naturally leavened dough. The texture is firmer than their loaves, denser, slightly tangy, and available in flavours like Plain, Onion Sesame Seed, and 7 Grains & Seed.
Baker & Cook’s sourdough is also widely accessible; some loaves are stocked at supermarkets like Cold Storage and Market Place, which makes them one of the easiest artisanal sourdough sources to get your hands on regularly. Their bread isn’t the bold, deeply tangy type; instead, it’s clean, balanced, and ideal for anyone who wants a reliable, everyday sourdough.
Location (flagship store): 77 Hillcrest Road, S(288951)
Opening hours: Daily 7am – 10pm
Beginner-friendly sourdough for daily eating
Tiong Bahru Bakery is best known for croissants and kouign-amann, but its sourdough deserves more attention than it gets. For a big bakery chain, their loaves are surprisingly consistent, mild in tang, soft in the centre, and sturdy enough to work for anything from breakfast toast to sandwiches. It’s the kind of sourdough that fits easily into daily life: not too sharp, not too dense, and very beginner-friendly if you’re just easing into naturally fermented bread. You won’t get the deep acidity or dramatic crust of smaller artisan bakeries, but what you do get is a loaf that’s reliably baked, nicely textured, and widely available across Singapore.
Because Tiong Bahru Bakery has so many outlets, their sourdough is one of the easiest quality loaves to pick up on the go! If you prefer gentle tang and a softer crumb, TBB’s sourdough is a solid staple. It may not compete with the micro-bakeries on fermentation depth, but for an everyday loaf you can find almost anywhere, it does its job well.
Location (flagship store): 56 Eng Hoon Street, #01-70, S(160056)
Opening hours: Daily 8am – 8pm
Tangier loaves with crisp, satisfying crusts
Baker’s Bench Bakery is a favourite among people who really enjoy sourdough with personality. Their loaves lean into a more noticeable tang, paired with a crisp, well-developed crust that cracks in all the right places. Everything here is baked in small batches, so the bread always tastes fresh and intentionally crafted rather than mass-produced.
Their sourdough style sits in that sweet spot between rustic and refined, not overly aggressive, but definitely tangier than the typical café bread. The crumb has a nice balance: open enough to feel airy, but structured enough to hold toppings without collapsing. It’s the kind of loaf that works great for toast, sandwiches, or just tearing into while it’s still warm. If you enjoy sourdough with a clear sour note and a crust that crunches, this bakery is an easy go-to.
Location: 6 Bukit Pasoh Road, S(089820)
Opening hours:
German-style sourdough powered by heritage grains
Nick Vina Artisan Bakery is all about old-school sourdough craft, and that comes directly from Chef Nick Chua’s background. He learned to bake sourdough more than 20 years ago in Hannover, Germany. He brought the bakery’s 82-year-old mother dough back to Singapore with him. That’s the same culture he’s been maintaining here ever since, adjusting it carefully to our humidity and temperature. His sourdough has a deep, clean tang and a flavour structure that feels distinctly European.
Instead of focusing on decorative scoring or trendy fillings, Nick puts his energy into the grain composition. His loaves use varying blends of wheat flour, rye, spelt, durum, barley malt, and cornmeal, each chosen to create a specific flavour profile and texture. The result? Sourdough that tastes classic but layered, with a sturdy crust, a firm crumb, and an aroma that tells you the grains and fermentation are doing the heavy lifting. If you like bread that leans toward the German-style, Nick Vina is a standout.
Location: Icon Village, 12 Gopeng Street, #01-54/55, S(078877)
Opening hours:
Creative sourdough flavours baked in small batches
Bakehaus is one of those bakeries that really leans into flavour, not just the tang of sourdough, but actual ingredient-forward combinations that make each loaf feel like its own little story. Their classic sourdoughs are solid, but what people really come for are the creative variants that rotate with the seasons.
One of their most popular loaves is the Purple Wheat with Candied Orange, which balances a gentle sourdough tang with pockets of citrusy sweetness. It’s the kind of loaf you can eat on its own without toppings because the flavour is already layered and interesting. Bakehaus also isn’t afraid to push boundaries: they’ve made everything from Hae Bee Hiam Sourdough to Double Belgian Dark Chocolate Sourdough, and somehow every experiment still feels grounded in proper fermentation. They’ve released loaves like Milk Kefir Mocha and Roasted Pumpkin & Bacon, usually around Halloween or year-end holidays. These special editions tend to sell out fast, so you really do have to keep an eye on their socials if you want first dibs.
Location: 130 Owen Road, S(218394)
Opening hours: Daily 7:30 am–4:30 pm
Japanese-European loaves with soft, savoury tang
Bread Yard started as a university campus bakery, but they’ve grown into one of the more interesting sourdough makers in Singapore thanks to their mix of Japanese and European baking techniques. Their loaves have a very distinct style, cleaner in flavour, less acidic, and often leaning into savoury notes rather than strong tang.
One of their standout loaves is the Sourdough Miso Sesame, which is exactly what it sounds like: a sourdough base with gentle umami from miso and a nutty finish from sesame. Instead of a sharp sourness, you get a subtle savoury profile that makes it really easy to snack on throughout the day. It’s great for people who enjoy sourdough but prefer something milder and more versatile. Bread Yard is a solid pick if you want sourdough that’s softer, slightly savoury, and rooted in a blend of Japanese precision and European tradition.
Location: Galaxis, 1 Fusionopolis Place, #01-23/24, S(138522)
Opening hours:
Old-world sourdough crafted in small batches
Janie the Bakery specialise in old-world European-style sourdough, made with no commercial yeast, no white sugar, and a “small-batch or nothing” attitude. Everything is naturally leavened, slow-fermented, and baked fresh on their twice-a-week schedule. Their sourdough has a very distinct personality: a firm, well-developed crust, a soft but structured crumb, and a flavour that leans classic rather than tangy. It’s the kind of bread that works beautifully on its own but becomes next-level when toasted.
The Kaya & Butter Sourdough Toast is a standout, thick slice, crisp edges, and a generous spread of house-made kaya that carries just a whisper of Gula Melaka. It hits all the right notes without being overly sweet. Even though the bakery is known for pastries like their Coconut Gula Melaka Bun and Bolo Bun, the sourdough is still the heart of everything they do. All the fillings, spreads, and condiments are made from scratch, and you can taste that in the way the flavours sit on the bread rather than overpower it. Because Janie bakes purely to order, there’s a bit of a ritual involved: orders open, people rush to secure a loaf, and by the time pick-up day rolls around, the bakery is filled with customers who already know exactly what they’re here for.
Location: Katong Shopping Centre, 865 Mountbatten Road, #02-72, S(437844)
Opening hours:
Neo-traditional sourdough with rich grain character
Marymount Bakehouse has become a favourite among sourdough lovers because they take their craft seriously. Everything here is rooted in what they call neo-traditional sourdough, which basically means classic techniques with a modern flavour twist. Their loaves have a distinctive character: strong fermentation, a well-coloured crust, and a crumb that’s soft but structured enough to work in both loaves and their sourdough-based tart shells. Their sourdough breads tend to lean into depth rather than sharpness. Think warm, nutty notes with a rounded tang. The Sesame Sourdough is especially popular for this reason; the sesame adds aroma without overshadowing the fermentation.
Although they’re also known for levain pies and sourdough-based brunch dishes, the bread itself ties everything together. Whether it’s turned into a tartine, a pie crust, or served as a standalone loaf, you can taste the same long-fermented richness and thoughtful grain handling. Marymount’s bakes sell out quickly because production is small and intentional, not mass-produced. If you’re someone who appreciates sourdough with flavour complexity, good structure, and a clear fermentation profile, this bakery is absolutely worth the detour.
Location: 421 Race Course Road, S(218668)
Opening hours:
Sourdough has grown from a niche trend into a staple of Singapore’s bakery scene. Whether you prefer rustic wood-fired loaves, classic European styles, or creative flavour combinations, the city offers a wide range of excellent options. You can either make your own starter or explore these bakeries to appreciate the craft behind naturally fermented bread, and perhaps find a loaf that becomes part of your weekly routine.
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