Just days after launching Room Service by Saint Pierre, the two Michelin-starred French restaurant is pushing the creative envelope again. Fresh from her stint at three Michelin-starred Fat Duck in the UK as chef de partie, Katherine Ritcheson joins Saint Pierre as head baker where she is now in charge of conceptualising an array of artisanal breads and bakes for the fine dining restaurant.
While dine-in service is temporarily ceased at Saint Pierre's One Fullerton, Singapore, diners and bread lovers alike will be able to enjoy her freshly baked creations, which are now available for pickup at Kingdom of Belgians’ (KOB), located along 8 Rodyk Street.
New highlights include the Fig & Hazelnut Loaf ($18 for 450g), made with a mix of organic flour, rye flour, wholemeal flour, studded with dried figs and hazelnuts; Brioche ($10 for 200g), baked with flour, dry yeast, eggs and butter; Olive Fougasse ($9 for 250g), prepared with a mix of black and green olives, rosemary and olive oil; and the Gluten-Free Bread ($16 for 600g), composed of psyllium husk, buckwheat flour, millet flour, and brown rice flour.
“Fans of gluten-free bread will be pleasantly surprised by Katherine’s rendition. For her version, she has done away with xanthan gum, using psyllium husk and buckwheat flour instead. The result is a loaf that is fragrant and offers great texture and flavour,” shares Emmanuel Stroobant, chef-owner of Saint Pierre.
As the breads are baked fresh daily, only limited quantities are available at KOB. A two-day advance notice is required for customers who require large quantities or have special requests - simply place your orders via email at [email protected] and collect them at KOB.
Free delivery is available for orders above $100. Diners can also order the artisanal breads with each reservation of Virtual Saint Pierre omakase bento or Room Service by Saint Pierre.
The bread selection changes each week. When the dine-in restriction is lifted, fans of Saint Pierre can expect to enjoy more top-notch breads and bakes from Katherine and her team at the restaurant/
