There is more to this doughnut specialist than just its stuffed sourdough bomboloni. Co-founder and MasterChef Singapore runner-up Genevieve Lee uses the fermented dough to create a new line-up of sourdough croissants ($39 for six), made with premium butter and natural colours. Some six different flavours are available: Ispahan is a tropical burst of smooth lychee custard and raspberry-rose jam, while black sesame mochi comes suffused with nutty undertones from the smooth custard and roasted hojicha creme. Other highlights: passionfruit meringue, pistachio mango that is baked twice for extra caramelisation, and kaya caramel swirled with spirulina.
Minimum order None
Delivery fee $10, free for orders above $80
Order here sourbombebakery.com