Humble Bakery: Handcrafted artisanal mochi-filled scones & Injeolmi cakes by ex-Bakery Brera bakers

Everyone in the SETHLUI.com team knows me as the one writer who is obsessed with all things to do with bakeries and baked goods. Hence, my visit to Humble Bakery probably came as no surprise to them. I first found out about Humble Bakery back when they were still an online business, so visiting their physical outlet years later felt like a full-circle moment.

Humble Bakery, which was founded by ex-Bakery Brera bakers Glenn and Guan, had humble beginnings (no pun intended) as a home-based business, before they shifted to a central kitchen and became an online business.

In late 2022, the bakery officially opened its first physical cafe, which is conveniently located in the heart of the Central Business District (CBD) in One Raffles Place.

Humble Bakery is most known for its scones, and it’s no wonder why. I spotted a whopping 9 different scone flavours, with some even being filled with stretchy mochi! Aside from scones, diners can also enjoy other baked goods like cakes, tarts and choux puffs.

I was also intrigued by the wide range of coffee and tea drinks on their menu to pair with their bakes.

What I tried at Humble Bakery

Who could visit Humble Bakery without trying their famous scones? The Lemon Curd Earl Grey Meringue Scone (S$4.80) called out to me with its tantalising appearance. It consisted of an earl grey scone topped with homemade lemon curd and torched meringue.

I am a huge fan of lemon meringue pies, so naturally, I loved the lemon curd and meringue topping on the scone. The lemon curd had a perfect balance of sweet and sour elements with a nice tartness, while the fluffy, mild sweetness of the meringue complemented the curd well.

I was blown away by the strong fragrance of the earl grey scone, which had an incredibly potent earl grey aroma and aftertaste. My only gripe was that the intense flavours of the lemon curd drowned out the earl grey taste a little, but the Lemon Curd Earl Grey Meringue Scone was most definitely an impressive creation.

The Salted Caramel Scone (S$4.20) was a little simpler, as it featured a buttery scone coated in salted caramel sauce and topped with a small cube of butter.

Salted caramel fans, you certainly won’t be disappointed by this. The salted caramel sauce had a complex, multi-dimensional flavour that struck a perfect balance between being sweet and slightly salty. The scone itself was very buttery and aromatic, with its rich flavour being further enhanced by the adequate layer of salted caramel.

Humble Bakery’s Parmesan White Choc Scone (S$3.50) was a slight departure from the other scones as it featured savoury flavours. The scone was slightly denser and less crumbly than the others, with bits of parmesan scattered within.

If you prefer savoury scones, this one is for you. The buttery flavours of the scone melded well with the sharpness of the parmesan. The white chocolate taste wasn’t very prominent, though I could still taste hints of its sweetness throughout the otherwise savoury bake.

I was most looking forward to trying Humble Bakery’s mochi scones, given how rare this combination is to come by. First up was the Peanut Mochi Scone (S$4), stuffed with a generous amount of glistening white mochi and crumbly peanut filling.

There’s a reason why peanut and mochi is one of the most popular combos in Asian bakeries, and Humble Bakery’s rendition of this pairing proves that point. The rich, nutty and crunchy peanut fillings juxtaposed the smooth, silkier mouthfeel of the sweet mochi, making for the most pleasurable gastronomic experience. Not to mention, the buttery scone encasing the combination enhanced the incredible indulgence of the whole thing.

The Orh Nee Mochi Scone (S$4) is a must-try when you’re at Humble Bakery. The orh nee filling was smooth and silky with a natural earthy taste and just the right amount of sweetness. Combined with the stretchy mochi and the crumbly, rich scone, every bite of this creation brought me to heaven.

The final mochi scone was the Matcha Red Bean Mochi Scone (S$4), a matcha scone filled with whole smashed red beans and a block of brown sugar mochi. The matcha flavour was strong and grassy while the red beans were very natural, earthy and not too sweet. The brown sugar was a nice addition, providing a textural contrast to the more crumbly elements.

The Pear Tart (S$6.50) was a sweet crust tart filled with rum-infused almond cream and topped with sliced pear. The crust was buttery and crunchy, while the fillings of the tart had a dense and cakey texture. The sliced pear on top was a refreshing touch, making this an enjoyable dessert to savour.

I was drawn to Humble Bakery’s Tirami-choux (S$8), a choux puff containing Kahlua-infused mascarpone and coffee. The impressive pastry was about the size of my palm, and I was fascinated by the creativity of this dessert.

What a stunning combination. The tiramisu filling had soft pieces of sponge fingers soaked in aromatic coffee. The coffee elements of the Tirami-choux were not too bitter, and the Kahlua-infused mascarpone added a nice creaminess to the dessert. Paired with the crispy, airy choux puff, I was impressed by Humble Bakery’s incredible Tirami-choux.

Humble Bakery did not stop there with its innovative and unique creations. The Injeolmi Crumble Cake (S$8), featuring genoise sponge cake layered with injeolmi (roasted soybean) mousse and mochi, was another interesting dessert donning Asian flavours.

The ultra-soft cake was a delight to eat, while the injeolmi mousse had a sweet yet umami flavour that somehow reminded me a bit of seaweed (in the best way possible). The bits of stretchy mochi elevated the textures of the cake, and overall, I loved the subtle nuttiness incorporated into this dessert.

Finally, Humble Bakery’s drinks caught my eye because of their uniqueness. The Salted Caramel Latte (S$5.50 for hot, S$6 for iced) had a rich salted caramel taste that blended well with the bitter coffee, while the White Peach Americano (S$6) had subtle fruity notes and a nice sweetness to it.

The KyohoOolong Tea (S$5 for hot, S$5.50 for iced), made with GABA Oolong, had a light flavour of Kyoho grapes. It was incredibly refreshing and slightly fruity.

The Sweet Potato Latte (S$5 for hot, S$5.50 for iced) surprised me as it contained sweet potato paste at the bottom of the glass. The earthy, starchiness of sweet potato was evident throughout the glass, and the generous amount of sweet potato paste at the bottom further amplified this.

The unique Tofu Cream Latte (S$7), topped with sweet tofu cream, surprised me as the cream tasted just like tofu! It was light and refreshing with a mild taste, pairing well with the more intense flavours of the coffee.

Final thoughts

Humble Bakery proves itself to be a bakery worth visiting, regardless of whether you work in the CBD or not. The innovative creations and high quality bakes make this bakery stand out among the rest, and its food items are so creative that it’d be hard to find them anywhere else.

I will most definitely return to Humble Bakery in the future, and I can’t wait to see what other interesting creations they come up with!

Expected damage: S$3.30 – S$15 per pax

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