BREAD 

When I moved to Singapore in 2010, I very quickly felt at home... but I missed the "BREAD".

That was the catalyst for this adventure, ATIPICO Atelier's Bread.

After hundreds of testings we have achieved our goal: 

A complex flavour which develops as you chew: the subtle sourness, the texture silky and light and the beautifully crunchy crust full of flavour and bite.

All of our breads at ATIPICO share a common principle

Fermenting with a mild or NO levain at all.

PAIN AU LEVAIN | TRADITIONAL  .............................  12SGD

natural yeast bread, 24 hrs rising 

COUNTRY BREAD | YELLOW DOUGH ..................  12SGD

turmeric and pumpkin seeds, no kneading bread

COUNTRY BREAD | MULTIGRAIN.............................  15SGD

oat, sunflower, flax and black sesame seeds, no kneading bread

COUNTRY BREAD | WHITE RUSTIC..........................  12SGD

15% whole wheat flour, no kneading bread

CIABATTA | TOMATOES HINT.................................2pcs 7SGD

bubbly, crispy italian bread with sun-dried tomatoes

SICILIAN BRIOCHE | ITALIAN TOUCH................1pc 4SGD          sicilian classic with lemon and vanilla aroma        3pc 10SGD

Craving for ATIPICO bread?

Check out our BREAD WEEK

to discover what flavour we baked today

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