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When Sourbombe Artisanal Bakery landed, the dessert scene—more specifically, the bomboloni scene—awoke with a multitude of flavours and creations that we could barely keep up. Today, its success is apparent and is now set to open the doors to its first physical store at Park Mall on 8 July 2021. We jumped on the opportunity to have a first taste of what the new store will offer.
The store is spacious, with a focus on pastels with only pops of the brand’s signature blue to denote vital aspects like the menu and the store’s entrance. There is no dine-in here, so plan your journey well if you’re coming here to purchase a few at a go.
We first wrote about Genevieve’s impeccable bombolonis last year, and they sure left an impression on us all. For their first round of seasonal donuts, they’re pushing out Black Sesame Peanut Butter, Burnt Honey & Sage Walnuts, and Basil Cream & Rhubarb, with the latter two a comeback of Sourbombe Artisanal Bakery’s Christmas 2020 favourites. These seasonal flavours will change every three to four months, ensuring the crowd is never left bored.
But before we got ahead of ourselves and rudely indulged in the much-adored bombolonis, we had a few sips of the Black Sesame Hojicha Latte (S$6.50 for hot, S$7 for iced). Yes, their brick-and-mortar shop boasts a concise menu of drinks, including artisanal teas, including a very intriguing Soy Caramel Matcha Latte (S$6 for hot, S$6.50 for iced), which uses soya sauce—not soy milk.
Give the Black Sesame Hojicha Latte a swirl and you’ll be welcomed by nutty notes and milky decadence. I sipped the Soy Caramel Matcha Latte with hesitance, and thankfully, after a few gulps, the distinct taste of soya sauce served only to enhance umami and not a distraction.
Speaking of black sesame, the Black Sesame Peanut Butter is an easy one to love, especially if you’re into earthy, nutty flavours that aren’t cloying. I highly suggest heating the bombolonis in an air fryer if you’re not planning to consume them immediately once you leave the store.
Another contender for personal favourite is, unsurprisingly, a crowd-favourite as well—the Basque Burnt Cheesecake. Ripping it apart was oh-so-satisfying, causing a flutter in my belly just like when I had my first taste of the original cake at Olivia Restaurant & Lounge. This flavour departs from the usual sweet donut everyone’s acclimatised to, instead utilising the magic of savouriness to really enhance the sourdough bomboloni. If there’s one flavour to get more of, it’d be this.
OG Plain flavours start from S$3.60 each, with an Original Box of Six costing S$29, a Box of Nine S$44, and Seasonal Box of Three setting you back by S$15.50. For the frenzy that Sourbombe Artisanal Bakery has sparked, it’s a machine that promises to dole out flavours that’ll excite and re-invent the way we perceive desserts. And for that, I’m here.
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