Kiwi Baker In Singapore – Baker & Cook
I have been missing Aussie style breakfast. In short, I miss Melbourne. The lazy weekends with Ray and “life threatening” cycling episodes to suburban areas in search of brunch. Those were the days, not too long ago but it seemed faded now…
You cannot imagine my happiness when I arrived at Baker & Cook last Saturday morning at 7am. Yes, you heard it right! 7am for a nocturnal creature such as I is quite miraculous, it’s the time I would normally start to feel drowsy and head on to bed 😉
Kay wanted to go for breakfast after a morning walk but I was too lazy. We scratched that plan and headed to Hillcrest where breakfast starts at 7am. We were the first customers I think (no sight of any dine in customers but not too sure if any had come earlier for take away). Parking in this luxurious neighbourhood was already proving to be a challenge at this hour but we managed to get a “parking lot” along the small road.
As I alighted the car and went onto the path of the al fresco patio, I could already sniffed the beer-like scent of active yeasts fermenting from rising loaves waiting to be baked coming through the kitchen’s air vent. I’m on the other side of the wall but my mind was displaying images from a baking scene back when I was learning breadmaking in BITC.
After a few days of improper diet and missing Aussie big brekkies, the entrance into the artisan bakery made me wanted to order one of everything in sight. The smell for one thing was heady!
They have almost everything you can name of, even gluten free goodies. Click on the pictures for bigger view.
I’m famish! Here’s what I ate 😉
Dean Brettschneider apprenticed at the award-winning Rangiora Bakery in North Canterbury, New Zealand, and won the NZ Apprentice of the Year award while working there in 1988. Always an achiever, he had won the Young Male Sports Achiever prize — a trip to Holland — from the Federation of New Zealand Netherlands Societies a year earlier.
He travelled and learnt in Europe for three years after qualifying, gaining experience in a wide range of establishments from prestige hotels and artisan bakeries, to supermarket in-house bakeries.
Returning to New Zealand he worked for Ernest Adams, a large Christchurch plant bakery, in research and development. In 1991 he attended the American Institute of Baking in Kansas, USA, to complete in-depth research and development in the production of frozen dough.
He then moved on to teach at the New Zealand Baking Training Centre in Christchurch, and two years later bought a small artisan craft bakery, Windsor Cakes, in Dunedin, New Zealand. He ran Windsor Cakes successfully for three and a half years and won many national baking awards while there.
Dean joined Goodman Fielder Milling & Baking New Zealand Ltd (Champion Flour) in 1996 as National Technical Support Manager, Bakery. His responsibilities included new product development, test bakery and QA procedures, customer and sales team training, and key account liaison.
He travelled to Europe regularly to learn and teach, and wrote articles for bakery publications including Australian Bakers Magazine, British Baker, Hospitality, and FMCG magazine. It was while with Goodman Fielder that Dean also co-authored his first two books.
From 2003 to 2010, Dean held the position of Technical Account Manager, Asia-Pacific region, for BakeMark International.
Dean has his own bakery brand ‘Global Baker – Dean Brettschneider’ and his product range appears in SLICE Delicatessen & Artisan Bakery in Shanghai, owned by internationally celebrated chef, David Laris of the prestigious Laris Restaurant.
In 2009 he opened his first micro artisan bakery:
Baker & Spice, Shanghai, China
In 2012 he opened two new artisan bakery, cafe and foodstores:
Baker & Cook, Singapore
Working in Asia, the USA, Britain and Europe as well as in New Zealand, Dean has earned many accolades and awards in bakery competitions and exhibitions. Dean makes numerous public appearances in New Zealand and internationally running baking classes and workshops for both professional and home cooks.
He was featured guest baker at the famous Epicurean Workshop in Auckland, and recently worked with British celebrity chef Rick Stein, teaching a special baking skills course for staff and public participants at Rick Stein’s business in Cornwall.
He is a qualified teacher, a judge for the New Zealand Baker of the Year awards, and moderates all bakery Trade Certificate examinations in New Zealand.
Since 2010, Dean has appeared as joint judge and baking mentor in three seasons of the successful TV3 and Food TV series, New Zealand’s Hottest Home Baker: http://www.nzshottesthomebaker.co.nz
He has appeared on many other TV shows and radio programmes including The Sugar Club, Kiwi Baker in Shanghai, Kiwi Baker in Singapore, Kiwi Baker in France, Taste New Zealand, Live This, 5:30 Live, Prime TV, and the Kim Hill programme on Radio NZ.
In 2013, Dean signed with Limelight Celebrity Management:
He has written regular columns for the New Zealand Bakers Journal, Hospitality magazine, and FMCG, and gives presentations and demonstrations in New Zealand, Australia, the UK, USA, Europe and Asia.
Read more about Dean here.
The menu is ordinary, any cafe can have the same items. But what’s impressive (therefore, extraordinary) is the service and passion of this establishment. They take pride in details. They love what they do. And that my friend makes all the difference in world!
I feel so lucky that Dean opened not one but two bakeries (both ideal locations near my house) here in Singapore. They called him the global baker. I’ll just add passionate in front 😉
By the time I’m done with brekkie, throngs of Saturday morning brunch seekers were seen munching away. You bet I’ll be returning over and over again!
Click here for Allpress Coffee.
Click here for Global Baker.
Baker & Cook Pte Ltd
77 Hillcrest Road,
Phone: +65 6469 8834.
Sunday to Thursday – 7am to 8pm
Friday to Saturday – 7am to 10pm
Baker & Cook – Martin Road
38A Martin Road #01-01,
Phone: +65 6636 5865.
Sun to Thurs: 8am – 6pm
Fri to Sat: 8am – 6pm.
Happy brunching 🙂