At 9 Thomson Ridge, the useful detail is not just the new address, it is the bake rotation: 15 sourdough loaves move through small batches across the month. Marymount Bakehouse Thomson is the bakery’s second outlet, opened in Upper Thomson with an expanded sourdough-centred menu. Chef Ian Ferdinand Chong has brought the bakehouse’s naturally leavened, slow-fermented loaves into a fuller cafe format, with levain pies, sourdough pastas, and brunch plates alongside the bread.
Marymount Bakehouse began as a home-based business in 2020 and now runs two full-fledged cafes, one at Farrer Park and the new Upper Thomson outlet. Chong founded the bakehouse after training at Michelin-starred Domaine de Châteauvieux in Satigny, Switzerland, a detail that explains why the menu reads less like a pastry counter with coffee attached and more like a kitchen built around fermentation, crust, and dough structure.
The practical headline is simple. Marymount Bakehouse Thomson operates Wednesday to Sunday, 9am to 6pm, at 9 Thomson Ridge, Singapore 574637. It is not halal-certified. The bread detail is more useful for planning: the bakehouse works through 15 sourdough loaves in small batches and rotates them throughout the month, so the loaf you came for may depend on the day’s bake.
Why Marymount Bakehouse Thomson changes the morning route
The new outlet adds a wider sourdough menu to the Marymount Bakehouse format, taking the bakery beyond loaves and focaccia into brunch, handmade sourdough pastas, seasonal specials, and levain pies.
That range matters because sourdough can get flattened into a single idea: a tangy loaf sliced for toast. Here, the menu keeps returning to the starter as a working ingredient. The loaves are naturally leavened and slow-fermented. The pies use levain. The brunch plates come with sourdough bread crisps, sourdough shokupan, or housemade sourdough croutons, depending on the dish. The kitchen treats bread as structure, garnish, base, and seasoning.
For regulars of the Farrer Park cafe, the Upper Thomson address changes the rhythm of a visit. The detail to pay attention to is the rotation: 15 sourdough loaves, baked in small batches and rotated throughout the month. That means the best move is not to arrive with a broad craving for bread. Arrive with a target, then accept that the day’s bake may point you toward a different loaf.
The order to build around is the Pain de Campagne ($15.50++), a French-style country loaf made with dark rye and wholemeal flour. It gives the clearest read on the bakery’s sourdough hand without pushing the dough into novelty. If the Not A Croissant Sourdough ($20++) is available, add it for the opposite reason. It folds croissant-like buttery layers into the chew of a sourdough loaf.
The expanded sourdough menu at Marymount Bakehouse Thomson
The core bread board at Marymount Bakehouse Thomson starts with the Marymount House Loaf ($15++), then moves into newer loaves such as Pain de Campagne ($15.50++) and Not A Croissant Sourdough ($20++). The Pain de Campagne brings dark rye and wholemeal flour into the dough. The Not A Croissant Sourdough is built as a hybrid, using flaky, buttery croissant-like layers while keeping the chew of a traditional sourdough loaf.
There are more flavour-led loaves in the rotation. Oolong Chocolate Chip Sourdough ($20++), Tomatillo Salsa Verde ($17.50++), and The French Onion Soup Sourdough ($23++) are listed among the variations. The important caveat is not a footnote, it is the operating model: flavours and quantities vary by the bakes of the day. The bakery rotates 15 sourdough loaves through the month in small batches, so the menu has built-in scarcity without needing to dress it up.
That small-batch rotation is the detail that should shape how you order. If you want the most direct expression of the bakehouse’s fermentation work, choose Pain de Campagne first. Dark rye and wholemeal flour give the loaf a grain profile that can carry butter, cheese, eggs, or nothing at all. If you are buying for a table, pair it with Not A Croissant Sourdough if it is on the counter. One loaf is country bread. One loaf is pastry logic pushed into a sourdough frame.
The cafe also keeps focaccia in the broader Marymount Bakehouse identity, although the Upper Thomson opening places the focus squarely on sourdough loaves and the expanded menu. The new outlet reads as a place to test what a sourdough bakery can do when it is not limited to retail bread or a short pastry case.
Small batches, rotating loaves, and the shelf risk
The most useful buying rule at Marymount Bakehouse Thomson is also the least complicated: the bake of the day decides the shelf. The bakery makes 15 sourdough loaves in small batches and rotates them throughout the month, specifically for the Upper Thomson outlet. For bread people, that turns the counter into a moving target.
This is the scarcity that matters. Not a velvet rope, not a staged queue, just production rhythm. A loaf such as Oolong Chocolate Chip Sourdough ($20++) may pull you in because it crosses tea and chocolate with sourdough. Tomatillo Salsa Verde ($17.50++) points the dough toward acidity and green sauce. The French Onion Soup Sourdough ($23++) takes its cue from a dish built on onion depth and bread. The day’s availability will decide whether any of those make it into your tote.
If you are planning a first visit, do not try to collect the whole board. Start with one grain-led loaf and one texture-led loaf. Pain de Campagne gives you dark rye and wholemeal flour. Not A Croissant Sourdough gives you flaky, buttery croissant-like layers and sourdough chew. Together, they show the two poles of the bakery’s current bread work at Thomson: country loaf discipline and laminated-bread play.
The hours help set the tactic. The Upper Thomson outlet opens at 9am from Wednesday to Sunday. If a specific loaf matters, treat the opening hour as part of the order. By late morning, the question may no longer be what you want, but what the day’s bake has left.
Levain pies move the starter into the savoury case
The levain pies are the clearest sign that Marymount Bakehouse wants fermentation to travel beyond the loaf shelf. At the Upper Thomson outlet, the new pie additions include 4 Cheese Asparagus, from $18.90++, and Corn & Crab Chowder Pie, from $20.50++. Both read like composed cafe dishes, not just bakery sides.
The 4 Cheese Asparagus pie combines an asparagus nest and Coppa Scotch Egg with Philadelphia cream cheese, Gorgonzola, stracciatella, and parmesan. That is the dish to order if you want fat, salt, and vegetable sweetness held in a levain crust. The cheese list does the talking. Cream cheese brings spread and body, Gorgonzola brings blue-veined sharpness, stracciatella softens the middle, and parmesan tightens the finish.
The Corn & Crab Chowder Pie takes another route. It is layered with crab meat, a crab tartare quenelle, smoky bell pepper puree, and burnt corn. The reference point is corn chowder, but the format is a pie, which turns soup logic into something you can cut into. If you are visiting at lunch rather than first thing, this is the order that makes the most sense after the bread.
Marymount Bakehouse also keeps Apple Rhubarb Pie, from $16.90++, and Hamburg Wellington ($38++) on the menu. Those returning items matter because they show the new outlet is not starting from a blank slate. The kitchen has added to the pie line-up while keeping dishes that already sat inside the bakehouse’s savoury-pastry lane.
Brunch and pasta keep sourdough in play after breakfast
The Upper Thomson menu stretches into brunch without leaving the bread programme behind. Beef Tartare on Bone Marrow (The MMBH Way) ($30++) comes with tare-glazed bone marrow, hand-cut beef tartare, capers, grain mustard, mustard seeds, chives, and crispy onions. The plate is served with sourdough bread crisps, sourdough shokupan, potato chips, and a lightly dressed arugula salad.
That dish is the brunch order for someone who wants the cafe’s savoury side at full volume. The sourdough does not sit there as a compulsory toast triangle. It appears as crisp and shokupan, two textures against marrow, tartare, mustard, and onion. The better reason to order it is not size or novelty. It lets you see how the kitchen uses sourdough when the bread is no longer the main item.
For a lighter direction, Parma & Burratina ($27++) brings confit cherry tomatoes, pickled green tomatillo, housemade sourdough croutons, watermelon, Parma ham, and burratina. It comes with gazpacho made from red tomatoes, red pepper, and watermelon. The croutons are the key bread detail here. They turn the starter into crunch and seasoning, a small piece of the bakery’s core work placed inside a cold, tomato-led plate.
The pasta line also folds sourdough back into the meal. Brown Butter Boquerone & Sourdough-Crusted Seabass ($28++) combines brown butter pasta, artisanal salted Spanish anchovies, fresh lemon zest, and crispy sourdough-crusted seabass. The anchovy and lemon point the dish toward salt and lift, while the sourdough crust gives the fish a bakery-made edge.
From home-based bakehouse to two Singapore cafes
Marymount Bakehouse’s path is short enough to track by hand. It started as a home-based business in 2020. It now runs one cafe at Farrer Park and another at 9 Thomson Ridge. Chef Ian Ferdinand Chong sits at the centre of that growth, with training that includes Domaine de Châteauvieux in Satigny, Switzerland.
For Singapore’s sourdough crowd, that arc matters because it mirrors the way many bakery habits form. People first buy a loaf. Then they learn the bake day. Then they start planning around the one item that sells through fastest, or the variation that only appears on certain days. Marymount Bakehouse Thomson gives that behaviour more room, partly because the menu has more entry points: a loaf for home, a levain pie for lunch, a brunch plate built with sourdough components, or a pasta finished with a sourdough crust.
The useful process facts are the ones the bakery has made public: naturally leavened, slow-fermented sourdough, 15 loaf varieties, small batches, monthly rotation. Those facts are enough to plan around. They tell you not to treat the bakery like a fixed menu cafe. Treat it like a production space with a changing board.
That is also why Marymount Bakehouse Thomson sits better in a morning plan than in a broad cafe crawl. The narrowest order is the strongest: Pain de Campagne if available, Not A Croissant Sourdough if the day’s bake includes it, then one levain pie if you are staying past breakfast. Too many orders will blur the point. Bread first.
Practical details before you go
Marymount Bakehouse Thomson is at 9 Thomson Ridge, Singapore 574637. The Upper Thomson outlet opens Wednesday to Sunday, 9am to 6pm. The bakery is closed on Monday and Tuesday. Marymount Bakehouse is not halal-certified.
The first decision is timing. With 15 sourdough loaves rotating in small batches throughout the month, earlier is safer if you want the widest look at the bread counter. The published hours start at 9am, so bread-focused visitors should treat opening as the useful window rather than a loose suggestion. If you are going for brunch, check the day’s appetite against the bread list before committing to a table full of plates.
The second decision is what to carry home. Pain de Campagne ($15.50++) is the loaf to start with because dark rye and wholemeal flour give it enough grain character to stand apart from a standard white sourdough. Not A Croissant Sourdough ($20++) is the add-on when you want the bakery’s more playful side, a loaf that borrows from laminated pastry without dropping the sourdough chew. For the savoury case, choose Corn & Crab Chowder Pie, from $20.50++, if you want the new outlet’s levain pie work in a seafood-led format.
The Farrer Park cafe remains part of the Marymount Bakehouse map, but the Thomson opening gives Upper Thomson a bread address with a changing monthly rhythm. Watch the rotation, not only the opening buzz. The next useful detail will be which loaves become the ones people ask for before the tray reaches the counter.