The pandemic-born bakery returns to its roots with a spacious new 60-seat location opening September 12.
Marymount Bakehouse, the cult-favorite sourdough destination that began as a lockdown passion project, is opening its second permanent location at 9 Thomson Ridge on September 12. The new Upper Thomson outpost marks something of a homecoming: the bakery’s first physical space was in Sin Ming before relocating to Racecourse Road in 2024. Now, with a roomier dining room, outdoor seating, and an expanded menu of naturally leavened goods, the brand is doubling down on its commitment to artisan fermentation.
What to expect at the new space
The Upper Thomson bakery accommodates 60 guests inside and out, borrowing design cues from the Racecourse Road flagship. Expect a clean, neutral palette punctuated by the brand’s signature sangria red accents, clay brick walls, and warm ambient lighting. Unlike the cozy confines of the first outpost, this location features larger communal tables, a more open floor plan, and al fresco seating—a deliberate shift toward a more relaxed, lingering dining experience.
The bread: low-gluten, high-hydration, hand-scored
Marymount Bakehouse has earned a devoted following for its sourdough loaves, which undergo a 20-hour natural fermentation for a complex, tangy profile. Each loaf is thin-crusted, soft-centered, and lower in gluten than typical breads. The bakery will rotate a total of 15 sourdough varieties in small batches throughout the month, ensuring repeat visitors always find something new.
Standout loaves include:
- Pain de campagne ($15.50) – A French country loaf with dark rye and wholemeal flour
- Not A Croissant Sourdough ($20) – Flaky layers from fermented dough folded with butter
- Marymount House loaf ($15) – The house staple
- Seasonal flavored loaves – Think oolong chocolate chip and French onion soup
Beyond bread: expanded menu and new dishes
Fermentation isn’t limited to the loaves. The Upper Thomson menu extends sourdough into pastas, levain pies, focaccias, and crusted mains. New savory pies include a 4 Cheese Asparagus (from $18.90) and a corn and crab chowder pie (from $20.50) . The brunch menu now features beef tartare on bone marrow ($30) , served with sourdough crisps and shokupan, while a brown butter pasta with sourdough-crusted seabass ($28) joins the pasta trio. Brunch offerings and seasonal specials have also been expanded.
Hours and practical details
Marymount Bakehouse Upper Thomson is open Wednesday through Friday, 9 a.m. to 7:30 p.m., and Saturday and Sunday, 9 a.m. to 6 p.m. More information is available at marymountbakehouse.sg.
The bigger picture
The opening reflects a broader trend in Singapore’s dining scene: neighborhood bakeries that weathered the pandemic are scaling up with second locations, bringing craft fermentation to more residential enclaves. For fans of low-gluten, naturally leavened bread—and for anyone who missed the bakery’s Sin Ming days—this Upper Thomson outpost feels less like an expansion and more like a return home.
For more new openings, check out Timeout’s guide to five restaurants debuting this September, or explore the newly revamped three-Michelin-starred Zén.