top of page
When Chef Matteo moved to Singapore in 2010, he very quickly felt at home... but he missed the "BREAD". That was the catalyst for this adventure, ATIPICO Atelier's Bread.
After hundreds of tests, we have achieved our goal: A complex flavour which develops as you chew: a light and silky texture, a beautifully crunchy crust full of flavour at one bite.
PAIN AU LEVAIN | SOURDOUGH
natural levain bread, 24 hrs rising
COUNTRY BREAD | MULTIGRAIN
oat, sunflower, flax and black sesame seeds, long fermentation
COUNTRY BREAD | WHITE
our blend of French and Canadian flour, long fermentation
COUNTRY BREAD | YELLOW
tumeric and pumpkin seeds, long fermentation
FOCACCIA | PLAIN WHITE
iconic Italian fluffy bread, lathered in extra virgin olive oil
JAPANESE MILK BUNS | LONG BUN
Japanese style buns with a distinct milky taste and soft texture
PULLMAN | MULTIGRAIN
moist and aromatic <<Pain de Mie>> with flax and sesame seeds
CIABATTA | TOMATOES HINT
Bubbly Italian bread enriched with semi-dried tomatoes
BOMBOLONI | CREMA
fluffy pillows rolled in sugar and filled with Italian pastry cream
BOMBOLONI | CHOCO+
fluffy pillows rolled in sugar and filled with choco hazelnut spread
SICILIAN BRIOCHE | INDIVIDUAL
fragrant and soft Sicilian Brioche Loaf with lemon and vanilla hints
SICILIAN BRIOCHE | LOAF
fragrant and soft Sicilian "Brioche col Tuppo" with lemon and vanilla hints
We are happy to provide next-day delivery for orders before 3pm today. Customized cakes are also available
For any additional info feel free to contact us at
TIP AND TRICKS
A fresh-baked loaf of bread is one of life's great pleasures and the perfect balance between a crisp and crackly crust and the open and airy interior is pure magic. This balance is fleeting though.
You should beware of breads that stay soft and moist for days as for sure they contain some kind of chemical trickery that slows down staling.
At ATIPICO we believe in real bread made of flour, water, salt, yeast…and nothing else.
Real bread starts to stale, though, as soon as it cools, and Singapore weather does nothing to slow down this process.
Below are some simple tricks to keep your bread fresh and at its best longer:
Keep the loaf unsliced, wrapped in paper or in a cotton towel/bag so that the bread can breathe.
Pre-slicing, wrapping in plastic or storing bread in the fridge are a no-no.
If you have the time, you shall always aim for that fresh-out-the-oven experience simply by re-baking your loaf or the part you intend to consume. For a whole loaf, spray it with water and place it in an oven at 200 degrees. Precut loaves [a quarter, an half or a slice] shall go in the oven sprayed with water and wrapped in aluminum foil; foil shall be opened towards the end of the process to get the crust crispy. What you aim for is to have the piece boiling hot in the center and it may take something between 10 to 40minutes, based on the size of your piece. Your bread will bounce back to its original crispiness and fragrance!
If you want to freeze the whole loaf, a half, a quarter or in slices do it immediately. At the time of consumption, for a 'just baked bread' result you should take the bread out in advance and leave it to thaw before following again the procedure mentioned above. When in a rush, thawing is not compulsory.
Remember to use a proper bread knife to slice it. You can buy it from us if you need one!
PS When resuscitation fails, there Is always panzanella, croutons, and bread pudding!
bottom of page