SINGAPORE - At about midnight, when I finally got home, I cut into a sourdough baguette I had bought hours before. There was no reason to expect much. It had been sitting in the car and in the office for much of the day. The crust crackled. I took a bite. Then another. Until the slice was all gone.
The bread was from Slow Bakes, a chill cafe at the lobby of Oasia Hotel in the Novena area. It serves primo loaves and buns. While the bun fillings might seem commonplace - curry, coconut, cheese and matcha among others - it is sourdough that envelops them. Chewy, flavourful bread makes a good change from the soft, sweet buns that are everywhere.