In today’s fast-paced world, Starter Lab embraces the slow life -- placing importance in decelerating a natural process. In a time where bread has become a production commodity, Starter Lab shifts the essence of traditional baking for the 21st century, paying tribute to the “starter” – a simple mix of flour, water, and naturally occurring bacteria from the baker’s hands, to cultivate wild yeast - the mother of the business. Image Credit: Starter Lab Facebook Page Video Credit: Park Bench Deli
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After the initial hype that their Sourdough bread received in Bali, you will want to check out their Singapore branch which has opened recently. Definitely try out the seeded whole wheat loaf, which is a burst of flavours with toasted white and black sesame and sunflower seeds. It is moist and crunchy at the same time and is a must-have for all bread lovers. Their sourdough miso baguette is another unique item which has won a lot of hearts. What started as a fun experiment has now become one of their signatures. Let’s just say that a little bit of recycling never hurts anyone. It has a beautifully salty and slightly umami flavour making it a nice blend of East meets West. Oh and we dare you to watch a video of how their chocolate croissants are made on their Facebook page. You’ll be left drooling unabashedly.
