29 Mar '12, 1am

@saulsinger Hi, found the article online. ur book is mentioned inside.

@saulsinger Hi, found the article online. ur book is mentioned inside.

Breadyard Singapore University of Technology And Design While famed artisanal bakeries like Maison Kayser and Baker and Cook made inroads into Singapore recently with much pomp and fanfare, tucked away in a back corner of Dover Drive is an aspirating young Singaporean, quietly leavening dreams of being a professional baker. "Bread is so basic and elemental to a meal, but yet making it can be very complex," says Ivan Ting, a student at the newly minted Singapore University of Technology and Design. The soft-spoken 21-year-old runs Breadyard, a 48-seater, 1,300 sq ft bread-centric cafe on the university's grounds. All of the bread served At Breadyard - even the regular sandwich loaves - is made from scratch. Mr Ting currently has around seven different types of bread in his repertoire, including an olive bread, a rustic country loaf, a fluffy Hokkaido milk bread and a dense ...

Full article: http://www.soshiok.com/critic/article/18089

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