Starting 2022 with a bang, Mr Holmes Bakehouse – the original cruffin makers from San Francisco, California – is set for another pastry revolution since their highly-anticipated debut last July.
After a successful year of delighting fans with playful bakes, the folks are charging ahead with a fully-revamped menu across all pastry forms, promising inventive flavours both sweet and savoury.
Spearheaded by the skilled hands of one of the pastry chefs from its original San Francisco store, what sets them apart is their obsession with hand-crafted perfection where flavours are constantly reviewed and experimented.
Based off a proprietary recipe which includes a unique premium blend of flour and French butter, each cruffin is fervently hand-rolled via traditional viennoiserie techniques that require months of extensive training for a full grasp.
While most cruffins are typically shorter and denser due to their reliance on muffin trays, Mr Holmes Bakehouse's are significantly taller with a buttery prominence that's flaky on the outside, airy on the inside.
As the ones responsible for the cruffin-wave, new cruffins include a German Chocolate mellowed with coffee, a boozy Irish Cream ($6.50 for both) and January’s weekend exclusive PBJ by PBD ($9.50) created in collaboration with Park Bench Deli that revisits the American classic with a tart strawberry rhubarb and almond butter twist.
Stamped as a new mainstay, Sundried Tomato & Bacon Jam ($7.50) deviates from usual with gruyere rolled dough for crispy cheese skirts, while drizzles of balsamic and an fillings of tomato and chive cream cheese and bacon jam pose an undeniable piquancy with every mouthful.
Imagined as a breakfast and midday treat are the Speculoos stuffed with biscoff pastry cream; Milk Chocolate Earl Grey filled with chocolate and tea pastry cream; while the weekend-exclusive Mango Chilli Lime (all at $5.80) accentuates tangy mango lime curd with chilli powder for a unique fruity punch.
Changing up the programme, the Everything Donut pictured above is just as promising as named. Piped with chive and caper cream cheese, fried brioche is then glazed with spicy Sriracha honey and a coat of "Everything" seasoning for an all-round toothsome ball.
With an array of new bakes, standouts include a twice-baked Pistachio Mixed Berry Croissant ($6.50) pictured above filled with pistachio frangipane and mixed berry jam and the Bacon Mac & Cheese Danish ($7) centred with red cheddar bechamel, bacon Mac & Cheese and herbed croissant crumbs.
A simple but different Tuna Sandwich ($13) slathered with truffled kale tuna salad; and PBD Pastrami Croissant ($16) - a January exclusive croissant sandwich by Park Bench Deli wedged with smoky pastrami, saurkraut slaw and Swiss cheese. Rounding off the pastries are new cookies, buns, muffins and other variations of danishes for a bite of something new each visit.
Ideated to ease the dilemma of choosing and offer customers - especially the first-timers - a varied taste of its latest bakes, the Monthly Box of Six pictured above is essentially a collection of three cruffins, three donuts with a monthly switch of weekend exclusives. Priced at $39.90 for January that include special flavours by Park Bench Deli, following months will be set at $35 as a value-for-money treat.
Mr Holmes Bakehouse Singapore’s new menu is now available for dine-in or takeaway daily from 8am to 8pm at Pacific Plaza. Customers can place orders before 12pm for next day delivery, or purchase in-store on weekends only.
a. 9 Scotts Road, #01-01/02/03 Pacific Plaza, Singapore 228210
s. www.facebook.com/mrholmesbakehousesg
s. www.instagram.com/mrholmesbakehousesg
Opening hours: 8,00AM –6.00PM (with limited quantities available)
