Many may have tried sourdough bread, but have you ever tried sourdough doughnuts? Sourbombe is a bakery that sells a unique mashup of sourdough and the Italian bomboloni, which is a ‘bomb’ shaped doughnut stuffed with pastry cream.
These sourdough doughnuts are made with a naturally leavened dough that is then rolled and fried in non-greasy coconut oil to golden perfection.
Since opening its first outlet at Penang Road at Dhoby Ghaut, Sourbombe has expanded to locations such as Jewel Changi Airport and One Holland Village.
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Sourbombe was started by Genevieve Lee, the runner-up of MasterChef Singapore 2018.
The stars of the menu were inspired by her love for sourdough while also wanting to combine it together with the delicious cream-filled doughnuts.
There are multiple flavours of Sourbombes to choose from and there also Sourdough Croissants.
Review of Sourbombe’s Cinnabombe
We tried a Cinnabombe which is a plain Sourbombe dusted with cinnamon and sugar.
Although the size was a little smaller then expected, we enjoyed how soft and fluffy it was. The tartness of the sourdough was also paired great with the cinnamon-sugar coating. We would definitely be back to try the other flavours.
Some other Sourbombe flavours that customers can look forward to include Hojicha Caramel Crunch, Basque Burnt Cheesecake or a Vanilla Custard, Blackberry Jam and Almond Butter filled Sourbombe.
Sourdough Croissants at Sourbombe
Flavours of Sourdough Croissants that customers can try include Kaya with Soy Caramel, Black Sesame Mochi and Isphahan, which is a pink Sourdough Croissant laminated with natural beetroot layers, filled with silky lychee custard and paired with an ambrosial raspberry-rose jam.
How to order Sourbombes
Customers are welcome to purchase from one of their physical stores.
