bröom Artisan Bakery & Kitchen

Sourdough at the centre, Malaysian flavour under Nordic restraint

Read bröom Artisan Bakery & Kitchen as a microbakery first and a brunch kitchen second. The house works to a simple brief, Malaysian flavours with Nordic sensibilities, and that is not only a design line. It explains why the menu sits between local appetite and a cooler, pared-back bakery language, with sourdough treated as the anchor rather than as a side item beside the eggs.

The programme reaches past bread into pastry, breakfast, brunch, desserts and drinks, so it works for a morning loaf run as easily as for a longer table. Come expecting a bakery-café that treats sourdough as part of daily eating rather than as a trophy loaf behind glass, and order accordingly.

A microbakery that also behaves like a social room

The house calls itself a microbakery, a kitchen and a social space, and that three-part identity matters. This is not a counter that sends everyone straight back to the pavement, and it is not a brunch room with bread used as decoration either. The rhythm is flexible: eat in, take away, or order for delivery, and treat it as a practical stop when the day needs a proper bake and a drink.

Free WiFi and alternative milks put it in the modern café register, while the kid-friendly welcome keeps the room from feeling precious. The look leans rustic and calm rather than loud, with wood and softer light in the space. The longer opening span also changes what the place is for: breakfast and brunch are the natural hours, but the bakery-kitchen format keeps it useful well past a morning-only bake shop.

Start with the bread, then build the table around it

Order from the bread side first. The sourdough is the reason to put bröom on the walk, because the bakery identity is built around it and the kitchen grows out of that base. After that, choose by the hour: coffee if the stop is short, matcha if the table is leaning softer, kefir or kombucha when the food wants acidity beside it.

The pastry and dessert side gives the place its café range and rounds out a longer sitting. The better move is to let the sourdough set the meal and add one drink matched to how long the visit will run. If the case is moving quickly, keep the order simple: bread first, drink second, then decide whether brunch needs to happen at all.