Give a man a loaf of bread and he eats for a day, teach a man to bake and he eats for life. Yes, it’s a play on the common idiom, and one you can apply to yourself with Tiong Bahru Bakery’s (TBB) all new sourdough workshop.
Located next to TBB Foothills, the TBB Sourdough Workshop is Singapore’s first dedicated space to to the art of Sourdough, offering classes and a platform to explore everything to do with sourdough, from fermentation to to discussions of wild yeast. Spa Espirit Group, which opened TBB, leads the sourdough charge. Known for pioneering other movements in Singapore, from natural wine with Drunken Farmer, to the coffee wave with Common Man Coffee Roasters and 40 Hands, this sourdough space was the logical next step towards their growth.
The TBB Sourdough Workshop is intended as a haven for sourdough and fermentation enthusiasts, and is accessible for anyone, regardless of experiences. Guided by Chef Paul Albert, TBB’s sourdough expert and baker, and his 160 year old sourdough mother, participants will be brought on a sourdough and fermentation journey through every rise and fold. TBB aims to create a community for like-minded people can come together to learn, share and develop their enthusiasm and techniques towards fermentation and sourdough.
“The TBB Sourdough Workshop is the first of its kind in Singapore, a space to drive curiosity on Sourdough through activities and education in a fun and digestible manner. It reflects TBB’s dedication to artisanal handcrafted techniques and the spirit of sharing out knowledge and expertise for the wider good,” says Cynthia Chua, Founder & Chairman of Spa Esprit Group. “In recent years, I’ve been an advocate for gut health, which we’ve spread via our offerings, through sourdough, fermentation and natural wines. We’d hope to also encourage research and development in terms of creating different applications and techniques.”
The Beginner Classes are held every Wednesday and Thursday from 2-6pm, while Intermediate and Advanced Classes are conducted over the weekends between 2pm and 7pm. The Beginner Class will explore sourdough through baking, and introduce students to the fermentation process. Chef Paul will feature other recipes in the subsequent levels, for more advanced bakers to further their knowledge and skills.
All classes will use a 160 year old sourdough mother. Given to Chef Paul when he worked at The Slow Bakery in Rio de Janeiro, Brazil, it now weighs in at over 40kg, and is used across all of TBB’s sourdough products, and all the workshops. Participants for the Beginner Class will also take home the TBB branded Sourdough Starter Kit, which includes the mould, the full recipe, the exact ingredients, including the 160 year old starter, as well as a customised bread lame to create the perfect load at home.
“We are eager to launch the workshop and further promote this art of baking to a greater audience. Sourdough has been my greatest joy and passion in life and throughout my career, I have been taught that the starters, techniques and craft must be shared to make wonderful tasting breads,” says Chef Paul.
“I hope to do the same here at the TBB Sourdough Workshop. Whether you’re an experienced baker or an interested beginner, we promise that you will leave the workshop excited to learn more about sourdough and its applications. Sourdough not only has a great flavour profile, but is also really healthy for your gut.”
Other plans for promoting sourdough culture are in the works, such as a sourdough feast, a sourdough hotel for people to leave their starters while they’re away, an R&D lab for starters, and a small mill for the milling of fresh flour mixes for experimentation.
TBB Sourdough Workshop is located at The Foot Hills (Fort Canning Park), 70 River Valley Road, #01-05, Singapore 179037. For more information, visit their website here