Singapore bakery Cloudmills puts full restaurant dishes inside its bakes, with prices from S$2.20.
Now open along Claymore Road, the bakery goes beyond basic buns and fillings. Its savoury bakes combine proteins, sauces, pickles and herbs. The team also grills selected ingredients over binchotan charcoal before serving them.
More than 30 sweet and savoury bakes are available daily. Highlights range from salt bread filled with grilled unagi to a mango doughnut wrapped in mochi.
These Bakes Have A Restaurant Dish Inside
Cloudmills treats each savoury bread as a complete dish instead of a bun with one basic filling. Each creation can bring together a main protein, sauce, pickles, herbs and condiments. As a result, diners get the flavours and textures of a plated meal in a portable bake.
The Unagi Moon (S$7.20) best captures this idea. Its seeded sankaku shiopan holds tamagoyaki, binchotan-grilled unagi, soy-marinated egg yolk and shichimi pepper. The combination sounds closer to a Japanese rice bowl than a conventional bakery bun, except salt bread holds everything together.
Meanwhile, the Banh Mi (S$6.90) takes inspiration from the Vietnamese favourite. Cloudmills finishes lemongrass-marinated pork belly on the grill, then adds chicken liver pâté, pickled carrot and radish, coriander, spring onion, mint and garlic mayonnaise. Instead of the usual baguette, the bakery uses its plain sankaku shiopan.
Even the doughnuts move beyond dessert. Pan con Tomate (S$6.90) tops a savoury doughnut twist with tomato-garlic paste, white anchovies, chives, olive oil and sea salt. On the other hand, Charcuterie Board (S$7.20) combines fig jam, Brie, prosciutto and maple glaze.
The team builds these creations on five foundations: doughnuts, sankaku salt bread, madeleines, laminated pastries and shokupan. Bakery consultant Genevieve Lee, runner-up of MasterChef Singapore Season 1 and the name behind Sourbombe and Shio & Sato, helped develop the doughs, quality standards and training.
Images from Cloudmills
The Sweet Bakes Play With Texture
Cloudmills also plays with contrasting textures in its sweet creations. Mango Mochi (S$6.90) wraps an oval nama doughnut in mochi skin, then fills it with fresh mango cubes and mascarpone. The result combines soft, chewy and creamy textures in a single bite.
Elsewhere, Blueberri Ever (S$4.90) pairs blueberry and mascarpone with thyme in a nama doughnut. Matcha Ichigo (S$6.20) combines matcha, strawberry and red bean inside an anpan.
A Binchotan Grill Behind The Bakery Counter
The binchotan grill pushes Cloudmills beyond a standard display-and-go bakery. Upon ordering, the team cooks or finishes selected proteins over charcoal, including unagi, pork belly and sausages. They then assemble the hot ingredients with the bread and condiments.
Therefore, customers may need to wait briefly for selected hot savoury breads. The team finishes their components on the grill instead of simply lifting every item from the display.
Cloudmills Is Mainly Made For Takeaways
Cloudmills occupies a compact space at 1 Claymore Drive. Its entrance sits along Claymore Road, opposite EtonHouse International Pre-School. Orchard MRT is approximately 500 metres away via Exit 1.
Outside, beer crates and camping chairs provide seating for about 10 people. However, Cloudmills works best as a takeaway stop rather than somewhere to settle in for a long café session.
