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MOTHER DOUGH

Naadhira Ismail worked in events and marketing before giving in to her passion for baking and setting up Mother Dough. Having done a couple of successful pop-ups in 2017, Ms Ismail took the opportunity to open the homely halal bakery along North Bridge Road in June 2018.

The selection includes everything from almond croissants to whole wheat sourdough and grilled cheese sandwiches, made with organic flour sourced from environmentally-conscious grain mills. “You need quality ingredients for the end product to be good,” explains Ms Ismail, who honed her skills at the International Culinary Institute and four years at bakeries and restaurants in New York. 

Article by Jessica Chan, originally appeared in The Business Times.

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